30 Minute Meal-Paleo Pork Chops with Sauteed Pears and Onions

 Happy Monday Marvelous Marauders!

(Sorry I love alliteration!) Giving you a simple and delicious recipe for pan seared (oven finished) Paleo pork chops with sauteed onions and pears and a kale, apple and cabbage salad with a light mustard vinaigrette.  Lovely for a weeknight, this dish will take you about 30 minutes or less and they’re so juicy!

For the Pork Chops You’ll Need:

2 boneless pork chops (Mine were about 1 inch thick)

3 tbsp ghee

Preheat the oven to 450.  Rinse and thoroughly dry the chops and don’t salt and pepper them at this point.  I’ve been doing some reading and I’m finding that salting meat before cooking can draw some of the moisture out.  Not proven yet but not something I want to try with chops!  Melt the ghee on medium heat in a stainless pan and place the pork chops in. DON’T TOUCH THEM! Let them sit for 5 or 6 minutes until they more or less release themselves from the pan (they can be nudged but you won’t get that crunchy outer if you move them too early).  Repeat on the other side and pop them in the oven in the same pan for about 10 minutes, watch the handle!!  I use an instant read thermometer and like my chops at 155.  Check them after 10 minutes in the oven to make sure they’re at about 14-150 and let them sit under foil for another 15 minutes (the temp will rise 7-10 degrees right out of the oven).

For the Pear and Onion Sautee You’ll Need:

1 ripe pear

1/2 small white onion

2 tbsp coconut oil

3 sprigs of thyme

Salt and Pep

Slice up the pears and onions, add the thyme and sautee on medium for about 15 minutes while the pork chops are in the oven. Spoon over the chops

For the Kale, Apple and Cabbage Salad You’ll Need:

1 bunch of kale

1/4 head of cabbage

2 apples

3 to 1 ratio of EVOO and Apple cider vinegar

Juice of 1 lemon

4 tbsp mustard

Salt and Pep

Wash and de-stem the kale.  Roll it up and slice.  Place it in a bowl and add some extra EVOO and salt and massage.  This will really help with tenderizing the kale.  Chop up the cabbage and apples and toss in the bowl.  Whisk up the EVOO, lemon juice,  mustard and apple cider vinegar and drizzle over the salad.  Finish with some fresh ground salt and pepper.

And a picture of Lucy Goosie, she says hi

Live to Thrive,

Lauren