From the April/May 2015 issue
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

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

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today