Whole30-Day 4 and Blackened Pork Chops

I have now completed Day 4 of Whole30. I am starting to notice some itchiness and redness on my arms after I eat. I’m not 100% sure what is causing this. I have also noticed some sneezing. The sneezing could be a symptoms of sugar detox and a sign of toxins leaving the body.

My meals for Day 4 were:
Breakfast: Homemade Breakfast Sausage and sautéed zucchini
Snack: Cucumber and grape tomatoes
Lunch: Salad (mixed greens, celery, carrots, cucumbers, black olives, grilled chicken, and dressed with red wine vinegar and olive oil)
Snack: Olives and cucumbers
Dinner: Blackened Pork Chops (recipe below) with Steamed Broccoli
Snack: Olives and grape tomatoes

I used the following ingredients for Whole30 Approved Blackened Pork Chop:

1 lb Pork Chops (thick cut)
1/2 Tbsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1 Tbsp Paprika
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne

Heat oven to 350 F.

Pulse the thyme, basil, and oregano in a spice grinder until they are more like a powder (optional). Mix together all the spices and liberally sprinkle the seasoning on both sides of the Pork Chops. Over medium-high heat (with 1 Tbsp olive oil), sear the Pork Chops for 4-5 minutes on each side. Place the Pork Chops in a baking dish and bake for 10-15 mins or until cooked through.

Served with steamed broccoli

Net Carb Count*:

Whole30 Blackened Pork Chops: 6 net carbs (for the entire Blackened Pork Chop recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I like pulsing the spices that are not in powder form in the spice grinder (or mortar and pestle) so it’s easier to incorporate the other spices. This is an optional step but it really improves the spice rub.

Enjoy!

~Karen

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