I mentioned briefly the other day that I am doing a Whole30. I am a little more than a week in now and loving it. You are probably wondering why I chose to embark on this adventure. It is really to reset my mind, body, and spirit. You can probably tell by some of my posts that I am a bit down, and while what I eat doesn’t seem to have a correlation to getting an agent, you never know.
I hadn’t been feeling my best physically or mentally, and while I do not expect this to cure me, a pledge to only eat real food for a month can’t be a bad thing.
I eat this way a lot of the time. I’ve had to adjust breakfast since oatmeal, muffins, and such are out of the question. Lunch and dinner haven’t changed much and dessert is gone except for a few raisins, which are surprisingly tasty when you want something sweet.
I’ll admit to a couple cheats. I am a big believer in supplements, including Airborne. I know, it’s probably junk that doesn’t work, but it makes me feel better just knowing I am taking it. I’m not giving it up or my Omega-3 or biotin, which contain sugar and soy respectively. I didn’t want to skip the Whole30 just because I wouldn’t give these things up, and I didn’t want to give them up to abide strictly and then worry. Life is about compromise, people.
Also the program restricts certain foods even if they fit into the edible categories. For example, potatoes are allowed, but potato chips are not. Look, a potato is a potato, and I can eat just one. Also, since I don’t eat chicken, eventually I just need a source of food. I’m following the ingredient restrictions carefully, but an approved food is an approved food. Period.
While I do think I have a little more energy than normal and have been feeling pretty good, I really love the ways the Whole30 has pushed me culinarily. I am eating more of the foods I crave but typically shy away from for fear they are unhealthy or will weigh me down, when it reality it is other foods that are doing this.
Beef, pork, sweet potatoes, potatoes are filling my diet in satisfying ways that really keep cravings at bay, though I would happily take a scoop of ice cream or a slice of pie right now. Protein, fruits, and vegetables are really rather delightful and I appreciate that now more than ever.
These Easy One Pan Oven Roasted Pork Chops are one of my favorite dinners I’ve made. One, yes, they are easy. Everything goes on a giant sheet pan and into the oven. Those are the dinners of my dreams. Two, this is healthy, gluten free, and crazy flavorful. Three, the pork is tender and succulent, even if you overcook it a little.
Feel free two swap out the vegetables for ones you love and have on hand, but the mushrooms really are a star here. They create a savory umami bomb of a broth that keeps the pork moist and is great drizzled over the finished dish.
The Whole30 is one challenge I know I can conquer!Print
- 3 1 inch thick bone in pork chops
- 1 large red onion, cut into wedges
- 18 ounces baby Portobello mushrooms, stems removed
- ½ pound Brussels sprouts, outer leaves removed
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ cup olive oil
- Preheat oven to 400 degrees F. Arrange the pork chops, onion, mushrooms, and Brussels sprouts on a large rimmed baking sheet. Season with salt and pepper. Drizzle with oil and use your hands to ensure everything is coated.
- Bake for about 30 minutes, until pork chops are cooked through and vegetables are tender. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Don’t forget to check out this week’s Sunday Supper dishes! Thanks to Shelby from Grumpy’s Honeybunch for hosting!
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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