Try my savory and sweet pork recipe this fall

It’s been astonishing to witness how marketing gurus have somehow managed to convince millions of Americans that following a “plant-based” diet—filled with fake meats like the Impossible Burger®—is somehow good for you and for the planet.

Because, as I often report, the whole “plant-based” movement only serves to benefit big food manufacturers and fast food companies.

What your body really wants and needs is real, unprocessed meat—as it’s an excellent source of essential nutrients, such as B vitamins, calcium, and iron (which you should only get from foods, not supplements), and selenium.

Plus, meat is a vital source of protein, which most older adults need far MORE of in their diet. In fact, in one recent study, researchers found middle-aged men should eat a full six ounces of meat in a single serving to maintain muscle mass.

So, I always encourage you to include a full six ounces of meat or seafood in most of your main meals.

At this time of year, I particularly enjoy pairing mild-flavored meats, like pork and poultry, with fruit. It helps me add protein and a serving of fruit to my healthy diet. And I recently came across a quick and easy recipe for pork and peaches that I adapted to include apples, since they’re now “in season.” I thought you might like to try, too…

Roasted Pork Chops and Apples


  • 4 bone-in pork chops (or two lbs. of pork fillets, cubes, or loin)
  • 1 10-ounce package of couscous (cracked bulgur wheat) or wild rice
  • 1 tablespoon olive oil
  • 3 tablespoons white wine vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup fresh basil
  • 1 small red onion, thin sliced
  • 2 apples (or any other fruit), cut into wedges


  1. Preheat oven to 400 degrees F.
  2. Prepare couscous or wild rice, according to package instructions.
  3. Heat the olive oil in a large skillet on medium-high.
  4. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Sauté in skillet until browned, 4 minutes per side. Transfer pork and juices to a plate.
  5. Into the skillet, add fruit, onions, ¼ teaspoon salt, ¼ teaspoon pepper. Toss and cook for 1 minute on medium heat.
  6. Add the pork and juices back into the skillet and place skillet in preheated oven.
  7. Roast 10 minutes until pork is cooked and fruit is tender.
  8. Serve with couscous or wild rice and sprinkle with basil.

Remember, pork is a perfectly healthy—and delicious—meat. In fact, it’s actually the single, most-popular meat consumed worldwide!

Though, be forewarned…

Half of the world’s pork production comes from China. So, as always, look for domestic-raised, organic pork. Preferably from a local provider. And add it to your healthy, balanced diet—full of fresh fruits and vegetables, full-fat dairy, seeds and nuts, beans, wild-caught seafood, and organic, grass-fed and -finished meat—whenever you can.


“Roasted Pork Chops and Peaches.” Real Simple, accessed 10/21/20. (