AIP/Paleo French Onion Pork Chops

Easy to throw together when you have the staples in the freezer and the fridge!

Make ahead and freeze:

Caramelized Onions (I made these and let cool in the fridge and then froze in jars)

Beef Broth (I used this with beef bones, let cool in the fridge and then froze in jars)

Make Up to a week ahead:

"Mozzarella Cheese" (This recipe)


Recipe Ingredients:

1 1/2 cups caramelized onions (recipe above)
2 cups beef stock (recipe above) + 2 tbsp reserved
1/2 tsp magic mushroom powder (leave out for AIP but adds rich flavour if you have reintroduced the ingredients)
1-2 garlic cloves, crushed
1 tsp thyme
4-6 boneless pork chops

2 tsp arrowroot flour
reserved 2 tbsp beef broth

1 cup grated "Mozzarella Cheese" (recipe above)

Directions:

In a skillet with a lid, cook onions with broth, mushroom powder (if using), garlic, and thyme until mixture boils. Add in pork chops, reduce heat, and cover until pork is cooked through. Combine flour and reserved beef broth to make a slurry. Add to skillet and stir well to thicken the sauce. Sprinkle grated cheese on top, reduce heat slightly, and replace cover for 5-10 minutes. Enjoy!

Today I served this recipe with roasted root veggies!

If you're not eating AIP, you could easily sub in boxed broth, real cheese, and regular white flour.

Blueberry Glazed Pork Medallions

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon Italian seasoning
• ¼ teaspoon pepper
• ½ tsp garlic powder

Sauce:

• ¼ cup water
• ½ cup brown sugar
• 1 Tablespoons Cornstarch
• 2 Tablespoons Balsamic Vinegar
• ½ cup water
• 2 Tablespoons soy sauce
• 1 cup blueberries

Instructions

1. In a small bowl, combine Italian seasoning, pepper, and garlic. Rub over tenderloin.
2. Pan fry in a large frying pan until outside is browned.
3. Slice pork loin into medallions and cook until barely pink.
4. Serve with blueberry glaze sauce.

Sauce:

 1. In a small pan whisk together brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.

Can also be made in a crockpot:

1. After seasoning, pork loin, pour ½ cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
2. When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
3. Slice and serve.

Crockpot Pulled Pork for Tacos

Ingredients:

1-2 cups of your favourite salsa - blended if you want to remove chunks

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon brown sugar, if desired

1 teaspoon garlic powder

1-2 lb pork tenderloin

1 package soft tortilla shells

taco toppings:  grated cheese, peppers, onions, corn, salsa, sour cream

Instructions:

Place salsa and spices into crockpot and stir well. Place pork loin on top and scoop some of the sauce on top. Cook on low for 8 hours. When done, shred the pork using two forks. Serve in warmed tortillas with desired toppings.

BBQ Spare Ribs

I don't have a lot of experience with doing ribs, but I needed to find something different to make.  I was in a rut of making the same thing over and over again.  

This is a recipe from my Mom-in-law and it was super easy and very tasty.

I cut the pork ribs (2- 2 1/2 lbs) into sections and baked them on a foil lined pan for an hour at 350.

Then I mixed up this sauce:

1 tbsp celery seed
1 tbsp chili powder
1 tsp salt
1 tsp paprika
1/2 cup brown sugar
1/4 cup vinegar
1 - 10oz tin tomato soup

I transferred the ribs to a roaster, dumped the sauce on top and baked it for an hour at 350, uncovered.

There were no left overs.  The sauce is great over rice.

Baked Ham and Cheese Omelette Roll

Looking for something different to use up some ham, I came across this recipe. A quicker way to make omelettes for a family. Instead of standing at the stove making multiple omelettes, it's baked in the oven. Super simple, super delicious. Even my four year old gobbled this up.

• 6 eggs


• 1 cup milk


• 1/2 cup flour


• 1/2 tsp salt


• 1/4 tsp pepper


• 1 cup cooked ham or 9 slices of deli ham


• 1 cup shredded sharp cheddar cheese

Preheat oven to 450 degrees. Beat eggs and milk until fluffy. Add flour, salt and pepper and beat until smooth. Pour into a greased 9 x 13 pan. Bake for 10-15 minutes or until eggs are just about set (keep an eye on them at the six minute mark - depending on your oven they could set fast!) Sprinkle with chopped ham or lay slices of deli ham over top. Sprinkle with cheese. Bake for about 5 minutes more or until cheese is melted. Starting at the short side, roll up omelette while still in the pan. Place seam side down on serving dish. Cut into slices.

* I halved this recipe and baked it in a 9x9 pan, which suits my family of four perfectly.

** I added fresh chives from my flower bed, which added a nice flavor. Bacon, mushrooms, peppers, sausage, etc...would be also be a great addition.

Smothered Pork Chops

Smothered Pork Chops

• 1/2 cup olive oil
• 1 tbsp lemon juice
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp each dried basil, parsley flakes, and rosemary, crushed
• 2 boneless butterflied pork chops (1/2 inch thick and 8 ounces each)

Topping:

• 1 cup sliced fresh mushrooms
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 slices pepper Jack cheese

1) In a large resealable plastic bag, combine the oil, lemon juice, garlic, salt, pepper, basil, parsley, and rosemary; add the pork. Seal bag and turn to coat; refrigerate for 2 hours or overnight.

2) Drain and discard marinade. Broil pork chops 3-4 in. from the heat for 5-6 minutes on each side or until no pink remains and a meat thermometer reads 160 degrees.

3) Meanwhile, in a small skillet, saute mushrooms in butter until tender; sprinkle with salt and pepper. Using a slotted spoon, place mushrooms on pork chops. Cover each with a cheese slice. Broil for 1-2 minutes longer or until cheese is melted.

Yield: 2 servings

* I dont come across pepper Jack cheese very often so I used Gouda cheese on mine, and if I hadn't had that I would have used plain mozzerella. I think almost any kind of cheese would work!

Roasted Pork Loin

A tasty way to prepare a pork loin/roast. Tasty with bulls eye!

Roasted Pork Loin

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper*
• 3 tbsp margarine
• 6 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp ground mustard
• 1/2 tsp garlic powder
• 1 (4lb) boneless pork loin roast

In skillet, combine the first 12 ingredients and saute until tender. Untie roast and separate. Randomly cut about 20 deep slits, 1 inch wide, on the inside surface of roast. Fill slits with some of the vegetable mixture and retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture on outside of roast. Bake, uncovered, at 325 for 2-3 hours or until meat thermometer reads 160-170 degrees F. Let stand for 10 minutes before slicing.

* I omitted the green pepper and found it to be quite tasty without.