Chipotle Chuletas con Hongos (Pork Chops with Mushrooms)

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Boom! There you are, you get home from work, it’s 5:30 and you learn that there are 10 hungry CrossFitters coming over for dinner at 7:30 and you’re charged with feeding them.

After you clean up the puddle of pee, you gain your composure and sharpen up your knife. But, then what? Pizza would be too school-cafeteria-like, salad isn’t going to do the trick because it’s games season and they’ll just have finished a two-hour workout session. You’re going to need some meat and that’s where today’s recipe comes in…

There are endless veggie options for this one. I wanted to keep the ingredient list within the confines of the warehouse grocers (Costco or Sam’s Club) and I love mushrooms, so that’s why I chose the veggies that I did. Chipotle is good with everything and it starts with “Ch” just like Chuleta (Spanish for pork chop), so including it was a no-brainer. You can sear or not sear, you can keep it simple with Mire Poix only, or you can be creative with what you find in your fridge. Whatever you choose to do, be sure to “Keep It Paleo!”

A quick shout out to my man, Jay of J. William Culinary for hooking me up with a stylin’ new shirt. If you live in the Jacksonville area of Florida, be sure to check out his pre-made meal service. His passion shines through his food and he is a true Culinarian.

I’ll leave you with message that is hanging from the ceiling in “The Bro’s” kindergarten class. It says, “Do your best and keep going.” Tomorrow, I’m going to write on the bottom, in parenthesis, …and “Keep It Paleo!”

Your Pal,

Paleo Nick

Chipotle Chuletas con Hongos (Pork Chops with Mushrooms)

Ingredient List:

  • 6.75 pounds pork chops, bone in, patted dry with paper towel (one pack of chops from Costco weighs this much)
  • Olive oil, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 large onions (2lbs.), julienned
  • 3 pounds mushrooms, halved
  • 4 pounds tomatoes, quartered (I used Campari tomatoes)
  • ¼ cup adobo sauce plus 4 chipotle chiles
  • 1 handful fresh Italian parsley, leaved

For plating (optional):

  • Fresh Italian parsley, rough chop
  • Fresh lemon juice, as desired
  • Paleo mayo

Preparation Instructions:

  1. Heat a large sauté pan or cast iron skillet over high heat.
  2. Season pork chops with salt and pepper, add oil to the pan, and sear chops, seasoned side down in the oil.
  3. Season top side of chops while bottom side is searing. After caramelization is achieved, turn chops over and sear on second side.
  4. Place some onions in the bottom of a four-inch hotel pan (you can also use two, two-inch hotel pans), then add first layer of pork chops, top with more onions, mushrooms and tomatoes. Then, more chops, onions, shrooms, toms, etc… Until meat and veggies is gone and you have a beautiful looking pan of goodness.
  5. Top the pan with fresh parsley sprigs, adobo sauce and chipotle chiles.
  6. Cover pan/s with foil and roast at 350°F for 90-120 minutes, or until pork is fork tender.
  7. Remove from oven and allow to cool for 15-20 minutes, then plate with parsley, lemon juice and Paleo mayo if desired.
  8. You can also portion this out and refrigerate it for up to one week or freeze for up to 6 months. (I did this in the pic below and folded in fresh parsley after it was cooled, another Ninja move to keep things looking bright and fresh!)

Note: For best results, make this a day ahead of time and allow meat to cool in braising liquid overnight, then portion out, or reheat and serve.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (58)

6.75lbs. = 108oz.

108.oz. x .8 (20% weight loss from cooking when bone involved) = 86.4oz. cooked pork

86.4oz. / 1.5oz. (weight of pork per protein block for non-lean meat) = 57.6 protein blocks

I divided mine up into 12 portions, which yielded just under 5 blocks protein per serving.

Carbohydrates: (28)

4 pounds tomatoes = ~12 blocks (1 cup per block)

3 pounds mushrooms = ~6 blocks (4 cups per block)

2 pounds onions = ~10 blocks (1 cup per block)

Fats: (10+)

I’d maybe count 10 blocks from the olive oil we seared the meat in. Most of that oil is lost to the air, but we ought to count some of it. Get the rest of your healthy fat by garnishing with mayo, pesto, gremolata, tapenade, etc… Recipes for all of these can be found on the site.

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