- Recommended for: Lunch or light dinner
- Serves: 1 woman, double up the portions for a male serving (see full portion control guide here).
- Quality Protein
- 1 smallish pork neck chop or a piece of pork fillet
- 2-3 fresh apricots (two for cooking, 1 for garnish)
- 1 spring onion
- 1 clove garlic
- 1 cup lettuce of choice
- 4-5 cherry tomatoes
- Grated or spiralized beetroot for garnish
- Smart Carbs
- Half a sweet potato (or half a cup coarsely grated sweet potato)
- Healthy Fat
- Tbsp olive or coconut oil
- Herb, spices and extra
- Tbsp fresh Thyme or a pinch of mixed herbs
- Tsp finely grated ginger or a half tsp ground ginger
- Tsp xylitol (if apricots are very tart, if they are sweet there is no need)
- 2 Tbsp wine vinegar
- Chopping board
- Chopping knife
- Small bowl
- Frying pan
- Oven or air fryer
- Season your piece of pork.
- Slice up two apricots and sprinkle over the wine vinegar and xylitol, set aside to soak.
- Make a little side salad using the tomatoes, lettuce and beetroot. Set aside.
- Peel and coarsely grate the potato, rub a little bit of the oil through it with your fingers and season lightly with salt and spice of choice.
- Chop the spring onion and garlic.
- Heat the frying pan and add the coconut/olive oil.
- Fry the pork for 2-3 minutes each side (depending on thickness) to seal and lightly brown it, remove from the pan.
- Pop the grated sweet potato in an air fryer or oven at 180’C for about 8 minutes or until just crisp/ browned.
- in the meantime add the spring onions, garlic and ginger to the frying pan and fry lightly to bring out the flavours.
- Add the apricots and wine vinegar and cook while mashing the apricots with the back of a fork to make a piquant sauce.
- Adjust seasoning. Add the pork chop and cook for a minute. Remove from heat but keep warm.
- Remove the crisp sweet potato from oven or fryer.
- Plate the salad and serve the chop next to it.
- Spoon the apricot sauce over the meat.
- Add the crispy sweet potato.
Points of interest: Pork neck has a higher percentage of fat than fillet and will, therefore, be juicy and tender. If you are using fillet be very careful not to overcook because it tends to be very dry. Apricots are a very nutritious source of vitamins A and C and a good dose of fibre.