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Whole30-Day 22 (With Recipes)

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Monday 10/13

Today I ACTUALLY remembered to take something out for dinner!  I took out 4 delicious pastured raised pork chops in the morning and searched all day for the perfect recipe!  I normally make Maple Chili Pork Chops by PaleOMG (recipe below) but since it has maple syrup in it (NOT Whole30 Approved) and leaving it out just ruin the recipe I decided to look around for something new.  But before I share my new recipe I want to share PaleOMG’s recipe 🙂  YOU MUST TRY IT!  Its sooo good!

 Maple Chili Pork Chops

Ingredients
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons butter (or other fat such as coconut oil, lard, etc.)
  • 2 bone-in, thinly sliced pork chops (about 0.5lbs each)
  • ¼ cup orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • chopped green onions, to garnish (optional)
Instructions
  1. In a small bowl, mix together all the seasonings.
  2. Pat the pork chops dry. Generously sprinkle each side of each pork chop, pressing the seasonings into the pork chop.
  3. Place a large saute pan over high heat. Add butter to the pan to melt.
  4. Let the pan get very hot then add the pork chops to the pan. Sear on both sides for 2-3 minutes.
  5. After the pork chops have seared on both sides, turn heat down to low.
  6. Whisk together orange juice, maple syrup and apple cider vinegar. Pour the mixture into the pan around the pork chops. The mixture will begin to bubble then thicken. Cook the pork chops for another 6-8 minutes, flipping them once to help coat each side of the pork chop.
  7. Once the pork chop is cooked through, remove from heat. Plate chops then garnish with some of the leftover sauce from the pan and chopped green onions.

 

Now the recipe I found for my pork chops that IS Whole30 approved is Bacon Apple Smothered Pork Chops by Nom Nom Paleo (recipe below).  This recipe was super easy and tasted GREAT!

Bacon Apple Smothered Pork Chops

Ingredients

  • 3 slices thick cut bacon, cut into ¼ inch slices
  • 2 tablespoons arrowroot powder
  • 1½ cups bone broth or chicken stock
  • 1 teaspoon fish sauce
  • 5 (¾-inch-thick) bone-in pork chops (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored, and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs

Instructions

  1. Start by rendering the bacon drippings by frying the bacon in a small saucepan over medium-low heat.
  2. Once the bacon bits are crisp, spoon them out…and set the bacon aside on a towel-lined dish.
  3. There should be about 2 tablespoons of bacon drippings left in the saucepan. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux.  Keep whisking as you cook the roux until browned.
  4. Then, pour in the broth and fish sauce and stir until incorporated.  Increase the heat to medium-high, and bring the sauce to a boil.
  5. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside.
  6. Season the chops on both sides with salt and pepper.
  7. Heat 1 tablespoon of ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown.
  8. Transfer the chops to a plate.
  9. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet.
  10. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet.
  11. Add the minced garlic and sauté until fragrant (about 30 seconds).  Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple.
  12. Pour the reserved sauce onto the chops…and add the thyme sprigs
  13. Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes…or until the pork chops are fork tender.
  14. Plate the chops, and top them with gravy and the reserved bacon bits.

This recipe was a hit with my husband and of course the Paleo Baby!  We even had left overs which re-heated beautifully!  I hope you enjoy these recipes as much as I did!

Day 22 done, ONLY 8 more to go!

 

 

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