Recipes by Jenn Bruer because food is a great way to help mitigate the stress response in the body. Burnout is a real issue that concerns us all. Book Jenn for a workshop to find out more about burnout prevention and recovery.

Ingredients
4 pork cutlets (any cut will do)
2 tbsp balsamic vinegar
1/4 cup apple juice
1 tsp dijon mustard
3 tbsp pure maple syrup
2 tsp dried oregano
1/4 tsp each of salt and pepper
1 tbsp coconut oil, ghee, or butter

Directions

  1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2. In a small bowl, combine vinegar, apple juice, mustard, maple syrup, oregano, salt and pepper.
  3. Place pork chops and marinade in a container with a lid.
  4. Refrigerate a minimum of 2 hours (or over night is fine too).
  5. Heat oil in a skillet over medium-high heat.
  6. Add pork chops and cook on either side for 4 minutes, or until the chops reach an internal temperature of around 145 to 160.
  7. Remove pork from pan, allow to rest 3 minutes and serve*.

*Serve over a bed of grilled vegetables which can also be tossed with the same marinade before grilling.

Garnish with baked apples, fresh herbs of your choice and some roasted onions too!

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