I love sauces and condiments. BBQ, sweet and sour, mustard, honey mustard, hot mustard, spicy mustard, mayo, ranch – all of it! The really cool thing about doing Whole30 this month is that I have had to push the limits of my creativity to eat things I enjoy that do not contain the artificial ingredients or added sweeteners. It’s amazing how many foods that are ‘natural’, like dried fruits that you find in most grocery aisles, contain added sugar and loads of preservatives.
Using all natural ingredients, with no added sugar, color, or preservatives I created this delicious dish. The best part is that because I use Coconut Aminos, rather than soy sauce, it’s also much lower in sodium and also low in fat and calories. If you are completing Whole30, remember to use only compliant versions of the ingredients, such as no sugar added dried fruits and approved hot sauce.
- 1 pound of fresh center cut boneless pork chops, fat well trimmed and cut into thin slices
- 6 whole dates, pitted
- 6 whole prunes, pitted
- 1/4 cup of coconut aminos (a lower sodium and soy-free soy sauce alternative I get at Whole Foods) You substitute this with 2 tablespoons of dark soy sauce.
- 2 teaspoons of toasted sesame oil
- 1 teaspoon of onion powder
- 2 tablespoons of water
- 1 tablespoon of raw honey* (*omit if doing Whole30, it’s still delicious and sweet!)
- 1-2 teaspoon(s) of hot sauce* (if you like a little kick, *use an approved one if doing Whole30)
- 1 medium bell pepper, cut into thin slices
- 1 medium onion, cut into thin slices
- 2 cloves of garlic, cut into thin slices
To make the plum sauce, place dates, prunes, coconut aminos, sesame oil, onion powder, water, raw honey and hot sauce (honey and hot sauce, both optional) in a blender and blend very well. You want the sauce to resemble a smooth brown paste. I blend for about a minute in a high wattage blender. Set sauce aside.
In a skillet coated with cooking spray or oil, sauté peppers, onion and garlic until tender and set aside.
In the same skillet, cook pork pieces, tossing occasionally to cook all sides.
Add sautéed vegetables back in with pork and pour sauce in the skillet, toss to coat well with sauce over low heat, allowing sauce to warm through.
Serve over salad, with a side of vegetables or with rice or quinoa. Delicious both warm and cold. Top with toasted sesame seeds if desired.
Nutrition Info | Makes 6 servings
233 calories, 6.8g fat, 19g carbs, 2.3g fiber, 23.6g protein
6 Weight Watchers PointsPlus per serving