From the April/May 2015 issue
Serves 4

Ingredients

For the salad:

  • 8 medium carrots, peeled and thinly sliced into coins
  • 1/2 cup raisins
  • 1/4 cup finely chopped parsley
  • 1 TBSP extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp curry powder
  • Sea salt, to taste

For the pork chops:

  • 4 bone-in, thin-cut pork chops (5–6 oz each)
  • Sea salt and black pepper, to taste

Directions

  1. 1 TBSP coconut oil or extra virgin olive oil
  2. In a large bowl, combine all of

You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: