Last week I received a beautiful bunch of fresh basil from my CSA and I wanted to do something with it immediately. The fragrance that filled the car on our way home from the farm was enough to convince me that something with fresh basil had to be made that very evening. I also happened to have a good amount of fresh pasture raised pork in my freezer thanks to our friends here locally who raise happy hogs. Below is what I made with our yummy pork and fresh basil.
One of my blog readers, Jennifer Irwin of Columbus, OH, sent me this amazing recipe that I am happy to feature on the blog. Do YOU have an awesome recipe worthy of sharing with Everyday Paleo readers? If so, email me your dish along with a photo of the food and who knows, your recipe might be the next one featured on the blog! Thanks Jennifer for sharing your paleo culinary masterpiece.
We are back from our Mexico adventure – and I promise that my next post will contain some pics and details of the note worthy food that we ate there. The best part about our return is that we came home to a freezer full of pig – who doesn’t want that?!! One of our rock star trainer’s at Norcal S&C and my good friend, Katie D., comes from a family who raises their own hogs (all natural – raised just the way us paleo eaters want to eat pig!!) and I was lucky enough to be able to get in on the last slaughter and now we are stocked up with piggy goodness. I am so happy…
So, here is a recipe for the pork chops we made tonight – a recipe that my oldest son helped me come up with. They were fancy and fun but easy and so so good.
Apple Shallot Pork Chops
4 big pork chops
1/4 cup white wine
5 tbsp coconut oil
Cinnamon and sea salt to taste
Slivered toasted almonds
Slice the apple as thinly as possible and then cut the slices in half. Thinly slice the shallots. Heat 4 tbsp of the coconut oil over medium heat and add the apples and shallots. Saute for 5 minutes or until the apples are tender but still a little crisp. Remove the apples and shallots from the pan and add the last tbsp of coconut oil. Generously sprinkle cinnamon on both sides of the pork chops and lightly sprinkle on sea salt if desired. Rub the cinnamon and salt into the pork chops and place the chops in the hot oiled pan. Sear on each side for 2 minutes. If you have a gas stove, turn the flame up to high and add a 1/4 cup of white wine. Now, don’t be scared, tilt your pan towards the flame and let the wine catch on fire – sometimes you can’t flambe with wine, it depends on the alcohol content, but it worked for me this time – so give it a shot! Either way, make sure you bring the wine to a boil to cook off the alcohol. After adding the wine, add the apple and shallot mixture back to the pan, cover and cook over medium heat for 6-8 minutes depending on the thickness of your pork chops, it might need more or less time. Make sure you serve the pork chops with plenty of the apple and shallot mixture and add a sprinkle of slivered toasted almonds on top.
This meal only took about 20 minutes to prepare and it tasted gourmet – even as my two year old cave boy sat on the table and tore into his piece like it was still trying to get away….
Pork Loin with Peppers, Mushrooms, N’ Onions
2 organic red bell peppers sliced
1 package of sliced porcini mushrooms
1 red onion sliced
1 thinly sliced pork loin
1/2 cup of Kerrygold Pure Irish butter
4 cloves of garlic minced
1/4 – 1/3 cup chicken broth
1-2 tbsp caraway seeds
sea salt and crushed black pepper to taste
2 tbsp of olive oil
In a large saute pan melt the butter and saute the peppers, mushrooms, garlic, and onions until the veggies are tender. Add the chicken broth and bring to a simmer, reduce down until it turns into a thick sauce. Meanwhile, heat the 2 tbsp of olive oil over medium heat in another saute pan. Place the thinly sliced pork loin in the oil and season with a little sea salt, black pepper, and caraway seeds. Cook for 2-3 minutes on each side and make sure to season both sides of the pork loin. Serve on a platter topped with the peppers, mushrooms, and onions.