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!”
Chipotle Chuletas con Hongos (Pork Chops with Mushrooms)
For plating (optional):
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!”
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.
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)
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.