It’s week 2 of the 21-Day Sugar Detox!  How are we all doing?  I gotta tell ya, it’s not been all rainbows and unicorns for me.  My husband would agree…  He’s had to deal with my sunshine attitude that emerged around Day 5.  He’s ok now.  That symptom has passed on.

One of the many things I like about this program is that you get a heads up on the detoxing symptoms you may experience.  When you know that the headaches will go away, and the irritability with lessen, it makes it so much easier to keep going.  I’m not saying it’s “easy” really, just that it could be a lot worse.

During our first sugar detox, we pushed the boundaries of what we could handle while detoxing.  The first weekend of our detox, my husband and I decided we needed to go to Ikea.  I know, right?  Worst idea ever, but really we survived it pretty well.  Not to say there wasn’t any snipping at each other, because trust me.  There was.  We were able to shrug it off knowing that this was just a symptom of getting that nasty sugar out of our system!  If we can survive a sugar detox while shopping at Ikea, nothing can stop us!

We’ve been loving our pastured pig that came to stay in our freezer recently.  I don’t think I’ve ever had pork THIS good!  It’s been fun (and delicious) to cook with this amazing meat.  I mean the fat.  Oh my, the fat.  It’s just.  So good.  As a person that would trim the fat off everything for so many years, this is pretty liberating.

Print Recipe
5 from 1 vote

Pork Chops with Bacon Apple Leek Chutney

Prep Time10 mins
Cook Time30 mins
Course: Main Course
Servings: 4
Author: Suzie Bauer


  • 1 Tbsp Ghee or Butter
  • 4 Boneless Pork Chops
  • Salt & Pepper


  • 1/2 lb Bacon diced
  • 2 small Green Apples peeled and diced (1 3/4 cups)
  • 1 large Leek thinly sliced (about 2 cups)
  • 1 1/4 cup Bone Broth (chicken or beef)
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Ground Sage
  • 1 tsp Raw Apple Cider Vinegar
  • 1/4 tsp Sea Salt


  • Preheat oven to 375.
  • Salt and pepper both sides of the pork chops.
  • Melt ghee in an oven safe pan over medium heat.
  • Sear pork chops about 5 minutes each side. Place pan in the oven and bake for 25-30 minutes, or until the pork has reached an internal temperature of 165 F.
  • While the pork chops are baking, cook bacon in a separate pan over medium heat. When bacon is done, remove with a slotted spoon to a plate covered with paper towel.
  • In the same pan, add apples leeks and raw apple cider vinegar, and toss in the bacon fat.
  • Add broth, salt, rosemary and sage and stir. Simmer until the broth reduces and the apples and leeks have softened.
  • Stir bacon back in to warm.
  • When the pork chops are finished, let them rest for 5 minutes.
  • Top pork chops with chutney, and serve.