Raw Honey & Mustard Glazed Pork Chops with a Kale and Mushroom Saute

Raw unfiltered honey is the most natural and unprocessed way to enjoy natures golden gift. Raw honey is full of enzymes, nutrients, and even sometimes probiotics that are stripped away from the conventional mass produced honey at the supermarket. It also tastes better! Try it in a variety of recipes in place of sugar or sauces. But be warned, once you try raw you will never be able to eat processed honey again. (Well you might be able to, with a frown on your face).

Raw Honey & Mustard Glazed Pork Chops


Ingredients:
1 pound fresh boneless pork chops (thick cut)
2 tablespoons raw unfiltered honey (locally produced honey)
1 tablespoon roasted garlic red wine vinegar
1 tablespoon organic stone ground mustard
Sea salt and black pepper to taste

Method:
1.) Mix honey, vinegar, mustard, sea salt and black pepper together in a small glass dish. Add pork chops to mixture, turing and coating each side. Let marinate for 1 hour.
2.) Heat grill on high for 10 minutes. Once grill is hot, add pork chops and reduce heat to medium high. Grill pork chops for 4 minutes per side (depending on thickness) or until cooked through.
3.) Remove from heat and let rest 5 minutes.

Kale and Mushroom Saute


Ingredients:
4 cups fresh kale (stems removed and course chopped)
2 pieces nitrate free bacon chopped
1 cup thin sliced cremini mushrooms
1 cup sweet onion diced
1 teaspoon roasted garlic red wine vinegar
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in large cast iron skillet and turn on medium high. Add chopped bacon, onions, and mushrooms. Cook for 10 minutes stirring frequently or until onions are tender.
2.) Reduce heat to low and slowly fold in kale. Season with sea salt, black pepper and red wine vinegar. Continue cooking for 5 minutes or until kale becomes slightly tender. Do not over cook the kale.
3.) Remove from heat and serve.