Asian Style Paleo Pork Chops

Look at me! Two new posts in two days! Yay! So today I went to wholefoods in search of what to make for dinner. They had some great looking pork chops on sale so I purchased 2. Then after searching for the great pork recipe that I made a few weeks ago and not finding the recipe…I went on the hunt for another one. I came across this one at crunchymama.net and it sounded to yummy not to try!

Browning the pork chops

Browning the pork chops

Just flipped the chops after cooking for 7 mins on one side

Just flipped the chops after cooking for 7 mins on one side

Doesn't that look soooo good?!?!?

Doesn’t that look soooo good?!?!?

finished meal!

finished meal!

Look at those caramelized onions!

Look at those caramelized onions!

Ingredients:

  • Cast iron skillet or pan
  • A gallon-sized zip lock bag
  • Coconut oil, bacon grease or butter to grease the pan
  • 2 pork chops
  • one onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1/4 cup of coconut aminos
  • 2 TBSP of raw honey
  • 1 tsp of salt
  • (Optional) 2 TBSP of red wine. NOTE: I was out of wine (which never happens!), so I left that out of the recipe when I made it and it was still awesome.

Directions:

  1. Put onions, garlic, coconut aminos, honey, salt and red wine in the zip lock bag and shake so contents are mixed.
  2. Put pork chops in the bag and ensure the sauce is covering as much of the meat as possible. If your chops are big, you can add more of the marinade ingredients.
  3. Marinate in the fridge for at least an hour to overnight. The longer you leave it, the more tender and flavorful this will be.
  4. When ready to cook, heat up your pan or skillet on medium-high heat with your oil/grease/butter.
  5. Take pork chops out of the bag, leaving as much liquid in the bag as possible.
  6. Brown the chops on both sides.
  7. Add the marinade that was left over in the bag to the pan. At this point I put a lid on top of pan to help cook the onions and keep the heat moist for the meat.
  8. Reduce heat to medium and cook the chops about 6-7 minutes on each side until it is done (there should be no pink). If the marinade evaporates too much, you can add water to the pan
  9. When pork chops are done, transfer to a plate and top them with the caramelized onions and sauce from the pan.

Verdict:

This meal was super simple and really tasty. By far the best part was the caramelized onions on top. When I make it next time I will most likely double the marinade and the onions. This sauce is so good it would be awesome to be able to spoon more on top of the finished chops.

Yum! Yum! Yum!

Yum! Yum! Yum!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s