Spicy Fig & Lemon Pork Bowl

Ingredients

• 4 Pork Chops (fresh, or thawed from frozen)

• 3-4 Tbsp of Fig Jelly (enough to generously coat the top of each pork chop)

  I used Spicy Fig Jelly, you could also use Apple butter jam with 1 Tsp cayenne pepper)

• 1 Tbsp Rosemary

• 1 Lemon (for zesting first and then slicing)

• 1 Tbsp Olive Oil

• 1 Tsp of Flavoured Salt (I used pink peppercorn salt, but regular would do)

• 1 Bunch of Kale

• 1/2 English Cucumber

• 1/2 Pint Raspberries

• 1 Avocado

• 4 Strips of Bacon (crisped to make bacon bits, or buy real bacon bits)

• 2 Tbsp of Crumbled Feta

  Dressing

• 2 Tbsp Olive Oil

• 4 Tbsp Apple Cider Vinegar

• 1/2 Tbsp Fresh Squeezed Lemon

• 1/2 Tbsp Honey

• 1 Tsp Garlic Powder

• 1/2 Tsp Salt

Instructions

Total Prep Time & Cook time: 30 minutes

Makes appx 4 servings

1. Pre-heat oven to 350 degrees Fahrenheit, and grease a baking dish for the pork chops.

2. Drizzle olive oil on raw pork chops in the baking dish, and then spread fig jelly on each chop.

3. Take a small grater or lemon zester and grate the lemon rind over the pork chops. After you’ve used some of the rind, slice four lemon slices and place beneath each pork chop.

4. Sprinkle rosemary and salt on top of pork chops and place in the oven to cook for 25-30 minutes (should be 145 degree F).

5. Put a small frying pan on low-medium heat and place bacon on the pan, allow 20 minutes to cook until crispy so it can be chopped for bacon bits. If you’re using packaged bacon bits - skip this step and save yourself a dirty frying pan :)

6. Slice cucumber, and chop celery into small chunks. This is also a good time to crush your almonds.

7. To make the dressing, whisk olive oil, apple cider vinegar, and honey together. Zest some lemon into the liquid mixture and then squeeze a wedge of lemon juice in. I then added a bit of garlic powder and salt to round out the flavour.

8. Once pork has cooked, remove it from the oven, let cool for 5 minutes and cut into strips. Pat grease off of finished bacon and chop into bits. Your bowl is now ready to assemble.

9. Rip kale as your bowl base, top with celery chunks and cucumber, lay pork strips on top of the veggies. Continue to garnish with feta cheese, almonds, raspberries, avocado, bacon bits, and lemon wedge. Top with the dressing and enjoy.