Paleo is now in full effect in this house – that’s right! We kicked our breads, processed foods, and sugars to the curb and are eating meats (well he is) and veggies. Not going to lie, it does take a little more preparation, but I don’t mind because it holds me accountable.
To prep for the week I’ve made some Banana Nut Bread, cut up various veggies for fast sautéing and to make them easy additions to salads, and I bought plenty of spices to keep me busy and keep our palates intrigued. First up: pork chops. The recipe is as follows:
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1/2 chopped yellow onion
1/8 tsp paprika
1/2 tsp sea salt
1/4 tsp pepper
1/4 dried thyme
2 tbsp coconut oil, lard, or fat
Preheat oven to 350 degrees. Prep the lemon and onion by slicing them. Wash chops and dry them. Place skillet on med-high heat with oil/lard/fat. Sprinkle salt, paprika and pepper on both sides of chops. Evenly space out chops in skillet and cook for 3-4 minutes on each side until they have a nice, brown color. In a oven-safe pan (aluminum or casserole dish), add the cooked chops, lemon slices and thyme. In the left over oil, cook the onions until translucent and add them with the oil to the chops. Put in oven and cook for 10 minutes.
Take out and enjoy!
I cooked the chops for 5 minutes in the oven on 350 and turned the heat all the way down to WARM while I waited for the boy to get home, totaling a time of 20 minutes. They were perfect and not overcooked! I served with a side of mixed veggies and a sweet potato (he actually didn’t want one so I only prepared one).
How are you preparing your chops these days?