Pork Chop Dinner for Two

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We’re kind of on a roll with this quick dinner thing, because here comes a pork chop and veggie recipe with a flavorful sauce that all comes together in twelve minutes. Seriously. We timed it..

Paleo Nick throw together a veggie medley – garlic and onions, of course, plus some squash and mushrooms – and then tops it all off with seasoned pork chops and a riff on a gremolata. Why? Because “you gotta have a nice sauce,” Nick tell us. Gremolata is a fancy term for a sort of chopped herb condiment. Nick forgoes the herbs for sun-dried tomatoes, capers and a few other savory ingredients, and it’s a strong sauce that stands up well to the caramelized veggies and seared chops.

You’ll need some Ga Ga Garlic, so swing by the Paleo Grind for that, but you can pull together the rest of these ingredients with a stop at the grocery store. After that, all you’ll need is twelve minutes, a hot pan, and a pair of plates.

Enjoy, guys, and remember to…“Keep It Paleo!”

 

Pork Chop Dinner for Two

Ingredients:

  • 4 pork chops, ¼”thickness (or 2-1/2” thick chops sliced in half lengthwise to create 4 each)
  • 1 yellow onion, large dice
  • 1 eggplant, peeled and diced (see video for example on how-to)
  • 2 cloves garlic, smashed and rough chop
  • 1 yellow squash, Asian bias cut(ABC)
  • 1 zucchini, ABC
  • 5 large mushrooms, sliced
  • Olive oil, as needed
  • Kosher salt, to taste
  • Coarse ground black pepper, to taste
  • PALEO GRIND Ga Ga Garlic spice blend

Ingredients for Gremolata:

  • 2 tablespoons sundried tomatoes
  • 4 tablespoons roasted bell peppers
  • 2 teaspoons capers
  • ½ lemon, juiced
  • 1 clove garlic, smashed
  • 2 teaspoons whole grain mustard

Preparation Instructions:

  1. Place a cast iron skillet over medium-high heat and add olive oil. Throw in the garlic, onion and a pinch of salt. Cook one minute. Add squash and zucchini to the skillet and stir. Toss in the mushrooms and another pinch of salt, stir. Add a little water to the skillet, cover and allow to cook/steam.
  2. To prepare the gremolata, combine sundried tomatoes and garlic in a mortar and pestle and begin to mash. Next add the roasted bell peppers and mash some more. Add mustard and mash again. Add capers and continue to mash. Lastly, add a squeeze of lemon juice and a pinch of salt and combine a final time. Set aside. (if you don’t own a
    mortar and pestle, you can use a food processor)
  3. Remove lid from veggies and give them a good stir. Add another pinch of kosher salt and course black pepper. Plate the veggies onto two plates.
  4. Return the skillet to the heat and add a squirt of olive oil. Season one side of the pork chops with Ga Ga Garlic. Place seasoned side down into the hot pan and season the top side with more Ga Ga Garlic. After 2-3 minutes of cooking on one side, flip the chops and cook another 1-2 minutes. We are going for a medium-rare to medium doneness.
  5. Add crushed tomato and puree. Stir and allow to cook for five minutes. Cut the heat and sprinkle fresh oregano on top of the mixture.
  6. Place two chops on top of veggies on each plate.Top with gremolata and a squeeze of lemon. Enjoy!

“Keep It Paleo!”

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