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–+ servings

Pork Loin Chops with Maple Sauce and Delicata Hash [AIP-Paleo]

Amanda Runnels
5 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine AIP, Autoimmune Protocol, Paleo
Servings 4

Equipment

  • 2-3 sheet pans

Ingredients
  

  • Brine (see below)
  • 4 pork loin chops, center cut (about 1¼ pounds)
  • Rub (see below)
  • 1 large delicata squash
  • 2 red apples (such as Honeycrisp)
  • 1 cup fresh cranberries (or optional unsweetened dried cranberries)
  • 1 small bunch asparagus (about 2 cups)
  • 1¼ tablespoons melted coconut oil, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon granulated coconut sugar
  • ¼ teaspoon sea salt (+ some extra)
  • ½ tablespoon dried rosemary
  • Maple Sauce (see below)

For the brine:

For the rub:

For the maple sauce:

Instructions
 

  • Preheat the oven to 400°F. Line 2-3 sheet pans with parchment paper.
  • To prepare the brine: In a medium sized pot on the stovetop, combine the ingredients for the brine. Bring to medium-high heat and allow the salt and coconut sugar to dissolve.
  • Remove from heat and allow to come to room temperature (you may speed this up by stirring about a half cup of ice cubes into the sauce.) Place the pork loin chops into the brine and move to the refrigerator. Allow to marinate for at least 1 hour.
  • To prepare the rub: While the pork is marinating, prepare the rub by mixing the ingredients in a small bowl, and set aside.
  • While the pork is marinating, prepare the fruit and vegetables for the hash: 1 - Wash and slice the delicata squash into ¼” thick sliced “rings” and remove the seeds from each ring. It is not necessary to remove the skin. 2 - Use an apple corer/slicer to slice the apples into 8 pieces. If you are using a knife, slice the apples into equal pieces approximately 1 ¼ inches wide at the thickest point. Carefully remove any core fragments from each piece. 3 - Remove the tough ends of the asparagus spears, then chop the spears into thirds.
  • In a large mixing bowl, combine the squash, apples, and cranberries. Add 1 tablespoon melted coconut oil, 1 teaspoon ground cinnamon and ½ teaspoon coconut sugar. Toss to combine.
  • In a small mixing bowl, combine the asparagus with ¼ teaspoon melted coconut oil and a dash of sea salt.
  • Remove the pork from the brine and set on a plate. Use paper towels to dry them a bit, then rub each side with the prepared rub mixture.
  • Place the pork on one of the sheet pans, and sprinkle with the dried rosemary.
  • Place the squash hash ingredients on the other sheet pan and spread out evenly (if needed, use two sheet pans for the hash.)
  • Place the pork and hash in the oven and bake for 25 minutes. Set a timer.
  • Halfway through baking, add the asparagus to the hash (simply drop it around the other ingredients.)
  • To prepare the maple sauce: While your pork and hash are cooking, prepare the maple sauce. Combine all maple sauce ingredients in a small pot on the stove top and bring to a quick boil. Reduce, and simmer until it begins to coat the spoon. Remove from heat; sauce will thicken as it stands.
  • Remove the hash from the oven when the apples and squash are tender. Remove the pork from the oven when it’s reached an internal temperature of 145 degrees Fahrenheit or it is cooked through.
  • Upon serving, drizzle the pork with the maple sauce. 

Notes

If you prefer sweeter, dried cranberries, simply omit the fresh cranberries and stir 1 cup of unsweetened dried cranberries into hash just before serving.
Keyword delicata squash, maple, pork chops, Thanksgiving
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