Best Paleo Pork Chops!
From NJ Paleo Girl, these are outstanding on the grill - simple, healthful ingredients!
I tripled this recipe for leftovers...
Don't get caught off guard without prepared food in the fridge! We buy our meat in bulk in the Spring and Fall (if you cannot do this, buy a bunch of meat and freeze what you don't need for the week). We plan all meals (at least the meat part) for the week. We take out what we need to thaw out for that entire week on Sunday. That adds up to roughly 20 - 25 lbs. of meat per week depending on what we are cooking (there are 4 of us - our kids are ages 10 and 12 so you may not need as much or more depending on mouths to feed). With this amount, there are leftovers each day so breakfast and lunch are easy to figure out. Twice per week I buy a variety of veggies so that we eat something different each night. Oasis World Market offers Fresh Fridays - fresh seafood (monster shrimp!!), fresh interesting veggies and local farm fresh eggs in case CFBB is closed. We shop there more and more since we can get quality oils, coconut milk and fresh items all at one stop. Whitney, the owner, is always willing to try to get what you are looking for. Stop in and check it out! We love those folks!
Ingredients:
2 Organic/Grass fed Pork Chops
Marinade:
2 tbsp fresh rosemary- chopped
1 tbsp wholegrain mustard
1 lemon- zested
2 garlic cloves- minced
1/4 tsp pepper
1/4 tsp sea salt
1/4 cup olive oil
Directions:
Mix all the marinade ingredients together and coat the pork chops in oven safe dish.
Cover and refrigerate--- at least 2 hours to overnight
To Cook:
Remove from refrigerator 1 hour before cooking to allow to return to room temperature.
Preheat oven to 450degreesF and grill on medium high
Sear chops on grill on each side until golden brown (about 2-3 minutes)
Once seared, remove from grill and place back in marinade dish
Put dish in oven to cook, about 15-20 minutes.
Let rest 2-3 minutes after cooking to allow the juices to redistribute in the meat.
4 Comments:
sweet anonymous message board how I love thee. Pork chops are yummy.
– B-Vo on January 20th, 2012 at 9:09 am
i’m a big fan of pig. We just did pork loin in the crockpot last night. We buy the biggest one we can find, season it with southwest-style seasoning (last night’s included chipotle chili powder, cinnamon & nutmeg too); and cook in the crockpot all day on low. Remove it from the crock & discard the juice (it tends to be pretty fatty, but you could skim off some of the fat to use drippings for a more flavorful barbecue sauce) Makes for some wicked-good pulled barbecue when it’s too cold to smoke it. And, it makes a ton, so there are always leftovers. It also freezes really well.
And I always forget about Oasis. They have great produce, and local & in-season when available, cheaper than the farmer’s market, cuz they’re not paying into the market consortium
– kinsey on January 20th, 2012 at 10:25 am
Nice idea, Kinsey. I’m not much of a pork eater except the pulled BBQ variety (and bacon, but only in moderation because of my deep affection for it and its comparatively bad health value), but that’s definitely a good way to squeeze in a little variety into a month that has been mostly “eggs, beef, spinach, broccoli, repeat” for me. Maybe even throw in a touch of liquid smoke, cayenne and apple cider vinegar for a more “normal” pulled bbq taste. Might have to use that one!
– Daron on January 20th, 2012 at 11:48 am
I always make my weekend grocery list after I see what yummy recipe is posted on Friday. YAY PORK!
– Judy on January 20th, 2012 at 12:48 pm