Source: www.tgipaleo.com
Course: Dinner
Preperation time: 40min
Cooking Time: 3h
Serves: 8
Protein (g) | Carbs (g) | Fat (g) | Energy (KCal) | |
1 cup Chicken Stock | 1 1 | 1 1 | 0 0 | 11 11 |
2 Tablespoon(s) Rosemary | 0 0 | 1 1 | 0 0 | 3 3 |
2 cup(s) Brussel Sprouts | 1 1 | 2 2 | 0 0 | 9 9 |
1 Large Pork Chops, Bone In | 4 4 | 0 0 | 2 2 | 39 39 |
1 Tablespoon Dried Sage | 0 0 | 0 0 | 0 0 | 1 1 |
1 Large Granny Smith Apple | 0 0 | 4 4 | 0 0 | 15 15 |
2 Large(s) Parsnip(s), Sliced | 0 0 | 7 7 | 0 0 | 30 30 |
1 Large Onion, Sliced | 2 2 | 15 15 | 0 0 | 64 64 |
2 Large(s) Carrot(s), Sliced | 0 0 | 2 2 | 0 0 | 7 7 |
1 Tablespoon Sea Salt | 0 0 | 0 0 | 0 0 | 0 0 |
1/4 cup Extra Virgin Olive Oil | 0 0 | 0 0 | 7 7 | 60 60 |
Total: Approximate Nutrition Info, Per Serving: | 8 | 31 | 10 | 239 |
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