A couple of months ago, I discovered this website called PaleOMG. The woman behind it is a paleo enthusiast and the site is pretty entertaining and enlightening. Anyways, I revisited it last weekend and took a look at some recipes. Obviously those recipes are paleo, so they are heavy on the meat, veggies, and fruit. But this looked good, so I got the stuff for it.
So here’s the deal. I haven’t actually tried this yet. But Nick had it and really liked it 🙂 But I already have a couple of suggestions if you try your hand at it. Firstly, don’t buy the thick-cut pork chops. Even if you sear it on both sides and bake it as the recipe calls, it’s hard to get it cooked through. I suggest a regular cut pork chop. That leads into the next suggestion: don’t stuff the pork chop. It’s much easier to just make up the stuffing as a dressing and serve with a regular-cut chop. Whatever way you make it, just make sure the pork is cooked through (170 with a thermometer).
Oh, and I will let you know what I think after I have this for dinner tonight 🙂
~*~Edit: These were really good. I’m affected a bit by textures of food, but I’m working on it and I was able to overcome it for this. I think you can really taste the cinnamon, but not like it overpowered everything. So if you want to taste a bit more of everything, do a bit less of that ingredient. ~*~
- 3 bone-in, thick cut pork chops
- 1 sweet potato or yam, cut in half lengthwise
- 1 apple, cored and diced
- ½ yellow onion, diced
- ½ cup red cherries, seeded and cut in half (I used frozen sine they are not in season)
- 2 garlic cloves, minced
- 4 tablespoons bacon fat
- ½ teaspoon cinnamon
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cloves
- salt and pepper, to taste
- Preheat oven to 405 degrees.
- Cut sweet potato in half lengthwise, and place cut side down onto a baking sheet.
- Bake sweet potato for 20-25 minutes until completely soft. Once you pull the sweet potatoes out, turn oven down to 375 degrees. Let sweet potatoes cool, then remove the sweet potato from the skin and mash with a fork in the a bowl.
(Note: I just put the sweet potato in the microwave and hit the baked potato button. When it’s done, slice it open and scoop out the innerds of the potato. The skin is tough enough to not break and so it is very easy to just scoop the stuff out. This will save you about 20-25 minutes, however long it takes as the recipe calls it.)
- Place a large skillet over medium-high heat, add 2 tablespoons of the bacon fat, then toss 2 garlic cloves. Once garlic becomes fragrant, add in the apple and onion.
- When onion becomes translucent, add in halved cherries, apples, along with the mashed sweet potato, cinnamon, garlic powder, ground cloves, and a bit of salt and pepper. Mix well until you have a big mess of goodness. Place goodness in a separate bowl and keep skillet over medium-high heat.
- Salt and pepper both sides of the pork chops, then take a knife to cut the meat side of the pork chop, trying to create a pocket. Imagine you are cutting a pita pocket to stuff it with goodness, same thing with the pork chop. Use your knife to dig as deep as you can in the middle of the pork chop, making sure not to cut fully through it.
- Stuff each pork chop with the sweet potato mash.
- Add 2 more tablespoons of bacon fat to the pan, then add the pork chops (making sure not to crowd the pan).
- Sear pork chops on both sides for 4-5 minutes, turning them carefully so all the goodness doesn’t fall out.
- After the pork chops are seared on both sides, place directly in the oven and baking for 6-8 minutes, until completely cooked through.
- Remove from oven and let sit for 2-3 minutes.