Saturday, March 5, 2011

the BEST Pork Chops you'll ever have!

When I first began eating according to the Paleo Diet, I hadn't looked at a recipe in years. Don't get me wrong, I LOVE to cook (and bake, I'm experimenting with Paleo baking as we speak! posts to follow), I just didn't have the time. I left my apartment early, worked hard, went to the gym, took care of the dog, and by the time I realized I was starving, I'd grab whatever I could QUICKLY! I was living on sandwiches, vegetables with hummus, and pre-made meals.

Eating paleo opened my life back up to cooking, and not only cooking, but ENJOYING the time I spent in the kitchen. By only having limited resources, it was a fun and exciting challenge to see what I could come up with: the most delicious meal with the least amount of ingredients. I played this game most of January... but one trip to the grocery store I was overcome with a craving for pork chops: So that's what I brought home! I was so excited: Pork Chops and Applesauce!!! But how do I make pork chops! I ran over to my folder of recipes (I'm the type that copies down/prints out every recipe that looks even remotely "interesting", but then just let them sit in my recipe folder...)--- there it was! My favorite pork chops... and now I'm sharing it with you. Here is it: my recipe for Paleo Pork Chops!





 
Paleo Pork Chops



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.