Pork chop and dandelion greens ()Pork chop and dandelion greens () © Copyright

Herb-crusted pork chop and dandelion greens recipe

If you’re looking to ‘Bulletproof’ your body, this is as good a place to start as any. Courtesy of Bulletproof: The Cookbook, we’ve cherry-picked some of our favourite recipes for bio-hacking your body the American way, starting with this tasty herb-crusted pork chop and dandelion greens.

The basic principle behind ‘Bulletproofing’ is to get your body to enter a ketogenic state, where the body burns fat instead of carbohydrates. This process is achieved by eliminating certain foods that trigger cravings and other impulses, while introducing ones rich in micronutrients and anti-oxidants that can help initiate a ketogenic state.

Take the dandelion greens in this recipe; you’ve probably never had them before, but they’re easy enough to get hold of at health food stores, and make a tasty alternative to something like kale, which believe it or not, is actually bad for you (according to the cookbook). Dandelion is rich in beta-Carotene, vitamin B and potassium, all necessary for healthy skin, eyes, heart and immune system.

Ingredients (serves 1)

  • 1 tbsp each minced fresh parsley, oregano, sage, and thyme
  • 2 bone-in pork chops (½ inch thick, 170g to 230g each)
  • 2 tsp MCT oil
  • 1½ tbsp grass-fed unsalted butter
  • 1 bunch dandelion greens, trimmed, washed, and roughly chopped
  • 2 tsp sea salt


  1. In a small bowl, combine the herbs and one teaspoon of salt. Coat both sides of the pork chops with the herb mixture.
  2. Heat a heavy pan such as a cast-iron skillet over medium heat. Add one teaspoon of the oil, then the chops. Reduce the heat if the meat is in danger of charring. Cook gently until the chops are golden, but not browned, four to five minutes per side.
  3. Remove the pan from the heat and add the butter, turning the chops to coat. Remove the chops to a plate and add the dandelion greens to the reserved pan. Cook, tossing once, for two minutes. Season with salt to taste.


Pork chop and dandelion greens ()

Courtesy of Bulletproof: The Cookbook


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