Very simple, but good. These go well with plantains fried in coconut oil or any side dish of choice.
Type of Dish: Dinner
Equipment: Large skillet
Servings: Makes 4 servings.
Ingredients:
- 4 bone-in (or substitute boneless) pork chops
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 1 1/2 TB lard or bacon fat
Directions:
- Combine the spices together and rub spice mixture on to the pork chops, covering well with seasonings.
- In a skillet, heat the lard over medium heat and add the pork chops to the pan. Cook until lightly browned, about 7 to 9 minutes. The pork chops should begin to sizzle after a couple of minutes.
- Flip the pork chops and reduce the heat to low. Cover the pot and check the temperature after 3 minutes. Pork chops are done when their centers register 145 F on an instant-read thermometer, and the chops may need to cook for several minutes more.
Contains:
- Nightshades
- Chilli Powder, Paprika, Cayenne, Curry
- Pork
- Not Kosher
Autoimmune Alternative: Pork with Apples
Equipment: Large skillet
Servings: Makes 4 servings.
Ingredients:
- 4 pork chops, bone-in
- 2 TB lard, divided or 1 TB lard and 1 TB butter (optional)
- salt and pepper
- 1 cup chicken broth (or apple cider)
- 2 apples, peeled, cored, and cut into slices
- 1 large onion, sliced thin
- 1 garlic clove, minced
Directions:
- In a large skillet, heat the lard over medium high heat.
- Pat pork chops dry with a paper towel. Season them liberally with salt and pepper and add to pan.
- Sear for 4 minutes each side, until both sides are browned. Remove pork chops from the pan and set aside on a warm plate.
- Reduce the heat to medium. Add the 1 TB butter or additional 1 TB lard to the pan. Use a wooden spoon to release browned bits from the bottom of the pan. Stir in the onions and apples and cook for about 5-8 minutes, until they have softened.
- Stir in the garlic and cook for a little under a minute.
- Add the chicken stock to the pan (or apple cider if you have some) and deglaze the bottom of the pan.
- Return the pork chops with their juices to the pan. Stir them so that they are covered by the apples and onions. Cover the pan, reduce to medium low heat, and simmer until tender, about 15 to 20 minutes.
- Transfer the pork chops to a plate. Turn the heat up to medium high, and stir the gravy until it reduces, for about 5 minutes.
- Cover the pork chops with the sauce, and serve. Enjoy!