Friday, March 6, 2009
Paleo Pork Chops
1st I've got to say that I appreciate all the feedback I'm getting on this site and at Crossfit NSC. BTW - don't hesitate to be critical too!
I'm a real fan of pork - it's cheap and pretty lean. Adding nuts gives it a little crunch and balances the fat out (assuming you trim off visible fat). I originally tried this dish with walnuts but they don't really add enough flavor. Pecans have a richness to them that works better. For the carbs I settled on my standard fare - butternut and apples - which I do not usually cook together but it sounded good. Now the cinnamon...I often put cinnamon with butternut and of course it's good on apples so I naturally added it to both. My daughter Chelsea says if you're gonna combine apples and cinnamon, then it better be in a pie - I stopped short of that. She actually thought I cooked the apples with pumpkin (not a bad idea AT ALL) and that I was just trying to heckle her by stopping short of TWO of her favorite pies. Honestly, the apples and butternut DID taste like a desert. Here's the recipe - enough for two 5 block meals. Very paleo and zone balanced (if you use your scale!). As usual, just throw in some extra nuts if you need more fat and scale the portions if you're not a 5 block "porker" like me. Oh BTW, you'll notice I'm including grams of Protein, Carbs, and Fat - That's total. So for example, the meal below is 10 blocks total, or two 5 block "meals". It is very slightly high on the fat - 4 gm/person. If you subtract the 4 gms, you're within 3% of 30/30/40 zone proportions - but geez, MAYBE some of that olive oil stays in the pan?? Oh and I better remind you, I DON'T count any protein in nuts or veggies because they are not sufficiently balanced in essential amino acids - just in case you're out to check my math/blocks/blah-blah-blah ;-).... if that all sounded like gibberish, just read on and EAT.
PALEO PORK CHOPS
12 oz Pork Cutlet – 70g P, 6 g F (Costco - enough for an army)
1/3 Cup Pecan Pieces – 4 g C, 21 gm F (Trader Joe's)
1 egg – 7 gm P, 5 gm F
1 clove (2 tsp) garlic
Sea Salt/Pepper/ whatever
2 Tsp Spool Olive Oil – 10 gm F
¼ Cup finely chopped chives or green onions.
14 oz Cubed Butternut Squash – 46 gm C (sometimes cubed at TJ's)
11 oz apples – 43 gm C (I used Gala from Costco - sOOOO good)
2 Cups Spinach (greens) – 2 gm C
Preheat the oven to 400F and prepare the butternut (dice it) and apples (coarsely dice 'cause they cook FAST). Now the chops - I took boneless chops and pounded them with a "hammer" - it probably has a better name. I dive for abalone now and then and you gotta have one of these baby's, but if you don't, not a huge deal.(but you can buy one at any local dive shop and it REALLY works well - recommended).
Next combine chives (or green onions), pecan pieces, and garlic and chop it up real fine. See the pic.
Whip the egg in a bowl, dip the pork in, then coat with the pecan mixture.
Get some non-stick spray onto your cookie sheet, spread the butternut out, spray a little on top, and start roasting - about 10 minutes. Add the olive oil to a large pan and start heating it up. Take the pan of butternut out of the oven after 10 minutes, add the apples and cinnamon, turn with a spatula, then put back in the oven. Start pan frying the pork now (assuming the chops are beaten flat - otherwise it's gonna be longer). You should be done in 'bout 5 minutes with everything. Throw some greens on the plate, the pork, the apples and butternut, and hope that you don't instigate and apple pie craving (it happened at my house)... enjoy! Steve