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Serves 4


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


  1. 1 TBSP coconut oil or extra virgin olive oil
  2. In a large bowl, combine all of the ingredients for the salad. Toss well and set aside.
  3. Season the pork chops on both sides with salt and pepper.
  4. Heat the coconut oil or olive oil in a large skillet over medium-high heat.
  5. Add the pork chops to the skillet.
  6. Cook until a meat thermometer registers 160ºF, about 4–5 minutes per side.
  7. Remove the chops from the skillet and let rest for 5 minutes before serving with the salad.