Whole30 Apple Cider Vinegar Pork Chops
Day 4 Meals:
Breakfast: Rotisserie Chicken with cucumbers and carrots
Lunch: Grilled Salmon and a side salad (dressed with olive oil and red wine vinegar)
Dinner: Tuna with cucumbers and carrots (brought it with to eat at the airport)
Day 5 Meals:
Breakfast: Roasted chicken with roasted zucchini
Lunch: Leftover roasted chicken with roasted zucchini
Dinner: Apple Cider Vinegar Pork Chops with sautéed onions and zucchini
My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage and veggies and Lunch will definitely be leftovers):
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Day 1:
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Dinner
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Day 2:
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Dinner
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Day 3:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 4:
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Dinner
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Traveling-I will have to find Whole30 eats on the road.
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Day 5:
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Dinner
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Apple Cider Vinegar Pork Chops (recipe below) with
sautéed onions and zucchini |
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Day 6:
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Dinner
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Slow Cooker Herb Chicken with a side salad (dressed with my favorite dressing–Tessemae’s Zesty Ranch)
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Day 7:
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Dinner
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Tuscan Chicken Soup
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3 Tbsp Apple Cider Vinegar
1 cup homemade bone broth/chicken stock (check the ingredients if it isn’t homemade)
Heat 1-2 Tbsp of oil in a large skillet over medium high heat. Season the pork chops with salt, pepper, and garlic powder, to taste. Sear the pork chops for 3-4 minutes per side or until golden brown. Add the apple cider vinegar and chicken stock and scrape up the bits of food off the bottom of the pan. Cover the skillet loosely with foil and cook for 4-5 minutes or until the pork chops are cooked through. Searve the pan gravy over the pork chops.
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