Pork and Broccoli Stir Fry with Rosemary Sweet Potatoes

I know that stir fry usually involves soy sauce (which has more sugar than a marshmallow, btw- okay, I don't know that, but soy sauce has a very high sugar content), so I used balsamic in this recipe. There are Paleo "soy sauce" recipes floating around out there using coconut aminos, but I didn't have the time or energy to hunt those down this weekend.. and honestly I liked the flavor that the drizzle of balsamic added to the pork and broccoli. This whole meal took about an hour to make, and there are enough leftovers for tomorrow, hooray!

Pork and Broccoli Stir Fry with Rosemary Sweet Potatoes:

Ingredients:

• 1 lb pork chops
• 1 head broccoli
• 10 oz mushrooms
• olive oil
• balsamic
• 2 medium sweet potatoes
• 2 tablespoons coconut oil
• rosemary salt blend
• salt and pepper

Season pork chops with salt and pepper, then bake for 25 minutes (depending on cut) in a baking dish at 350 degrees.  Peel and chop sweet potatoes and boil in 3 cups of water for about 5 minutes. Using a wok or high sided skillet, cook broccoli and mushrooms in olive oil seasoning lightly with salt and pepper. Drizzle balsamic over the veggies and turn heat to low. When the pork is cooked, chop and add to broccoli and mushrooms. In a separate skillet, melt coconut oil on high heat. Turn heat to medium-high and add sweet potatoes. Add rosemary salt blend (see earlier blog post or use dried rosemary and sea salt) and cook until the potatoes reach the preferred texture.