Paleo Pork-Rhubarb Skillet

Taking a cue from the classic pairing of pork chops and applesauce, this skillet dinner combines sauteed pork, apple slices, rhubarb cubes, and a flavorful brothy sauce.

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Paleo Pork-Rhubarb Skillet

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3.5 by 5 people

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  • Makes: 4 servings
  • Serving Size: 1 cup meat mixture + 1/2 cup cauliflower "couscous"
  • Start to Finish: 30 mins

Paleo Pork-Rhubarb Skillet

Directions

  1. In an extra-large skillet heat oil over medium-high heat. Add meat; cook and stir 3 to 4 minutes or until browned. Remove from skillet.
  2. Add onion to skillet. Cook and stir 2 to 3 minutes or until tender. Add fresh rhubarb (if using) and apple; cook 3 to 4 minutes or until apple is crisp-tender, stirring occasionally.
  3. In a small bowl combine next six ingredients (through pepper). Add broth mixture and frozen rhubarb (if using) to skillet; cook and stir until thickened and bubbly. Stir in meat; heat through.
  4. Serve over Cauliflower "Couscous." If desired, top with additional sage.

From the Test Kitchen

Cauliflower "Couscous"

Working in batches, in a food processor cover and pulse 1 small head cauliflower, broken into large florets (3 1/2 cups), until pieces are the size of couscous. In a large skillet heat 1 Tbsp. olive oil over medium heat. Add cauliflower; cook 8 minutes or just until beginning to brown, stirring occasionally. Stir in 1/4 tsp. each sea salt and coarse black pepper. Makes 2 cups.

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Nutrition Facts (Paleo Pork-Rhubarb Skillet)

  • Per serving:
  • 270 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 65 mg chol. ,
  • 757 mg sodium ,
  • 16 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 30 g pro.
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