This is such an easy, flavorful meal and it is cooked in one skillet. I love one pan/skillet meals. Most cooks I know love to cook, but hate the clean up. I fall into that category. So if I can make a meal with little cleanup I am all for it. What is so nice about this is that it has only 7 ingredients and most of them you probably have on hand. I thought I would take advantage of the last of the apples that are in season and make this delicious meal.
- 1 1/2 tbsp avocado oil, divided
- 4 (6 oz.) pork chops
- 1 1/2 tsp all-purpose seasoning (see website)
- 1/2 c chicken broth (low-sodium)
- 1 tsp dijon mustard
- 2 medium apples, thinly sliced
- 1 small onion, thinly vertically sliced
Heat a large skillet over medium heat. Add 1 1/2 tsp oil to pan.
Pat dry pork chops with paper towel. This helps the pork chops to get a good sear. Sprinkle pork chops evenly with half the seasoning. Add pork chops to pan; cook each side until golden brown. Remove from pan.
Combine broth and mustard; stir well.
Add remaining oil to pan. Add apples and onion to pan. Sprinkle remaining all-purpose seasoning onto apple mixture; stir. Cook apple mixture about 4 minutes, stirring occasionally.
Stir in broth mixture. Return pork chops to pan, cook until liquid is reduced by half.
Serve. Eat. Enjoy.
One of my favorite things to do with a protein is to transform it into different flavor profiles : Mexican, Asian, Italian, American and many others. This is a Round 2 Meal from the Shredded Pork I had made previously. The first meal was the Shredded Pork Plantain Tacos. Now, I am going with a whole different flavor profile – Asian.
I have always liked fried rice, however, it did not like me very well. Now I can eat it anytime I want with no repercussions. This can be easy or extremely easy, depending if you prep the veggies or you by them already prepped. It is all up to you.
- 3 tbsp coconut oil, divided
- 5 eggs, beaten
- 1 cauliflower head, crumbles
- 1 c carrots, diced
- 1 medium zucchini, diced
- 1 c shredded pork (cooked previously from Shredded Pork Tacos)
- 1 tbsp coconut aminos
- 1/2 tsp fish sauce, to taste
- Cilantro, garnish
Microwave diced carrots for about 1:30 minutes, to soften.
Melt 1 tbsp coconut oil in a large nonstick skillet over medium-high heat. Add eggs; cook scrambled style until done. Remove form skillet and set aside.
Melt remaining coconut oil in skillet over medium-high heat. Add carrots and zucchini. Stir in remaining ingredients with the exception of the cilantro. Stir ingredients until well combined, then let cook without stirring for 5 minutes. Top with cilantro.
Serve. Eat. Enjoy.
Today is National Taco Day!
These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.
I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website Paleo4living.com. You really should make these. They will soon become one of your favorites
Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.
This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.
When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.
Assemble tacos. Serve. Eat. Enjoy.
Today is Round 3 of the Smokey Southwestern Pork Tenderloin and Roasted Carrots and Cauliflower. I transformed this Round 1 meal into a soup. Not only did I have enough for our lunch, but I was able to freeze what is leftover for a quick meal another time.
This soup is veggie packed, which is always good. Since most of the ingredients were already cooked, this soup is a chop, into the pot, simmer to heat through and eat. You can either make this in a large dutch oven on the stove top or you can throw everything in a slow cooker and come home from work with a delicious meal ready. Whatever is the best for you and your family. I made mine on the stove top.
- 1 tbsp avocado oil
- 1/2 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- Smokey Southwestern Seasoning
- 1/2 of the remaining carrots from Round 1, diced
- 1/2 of one pork tenderloin ( I made two in Round 1), chopped
- 2 limes, 1 zested and juiced, 1 cut into wedges for garnish
- 1 jar of your favorite salsa
- 4 c vegetable broth
In a large dutch oven heat avocado oil over medium heat. Add onion, celery, garlic and the red pepper. Sprinkle veggies with Smokey Southwestern Seasoning. Cook until softened. Add carrots, pork tenderloin and salsa. Stir well, and cook for a couple of minutes to meld the flavors. Add lime zest, lime juice, vegetable broth and simmer about 30 – 45 minutes to let flavors combine thoroughly. Serve. Eat. Enjoy.
For round 2 I made a grilled Smokey Southwestern Pork Tenderloin and Provolone Sandwich with a Balsamic Syrup Aioli. This was a quick put together with lots of flavor.
To make Balsamic Aioli: mix together homemade mayonnaise and balsamic syrup, until well combined.
Drizzle a cast iron skillet with avocado oil. Brush oil in skillet to evenly distribute in skillet. Heat skillet over medium heat while assembling sandwiches.
To assemble sandwich for grilling : layer a slice of gluten-free bread, sliced pork tenderloin; slather balsamic aioli over pork tenderloin. Layer provolone and top with a slice of gluten-free bread.
Cook in skillet until each side is golden and cheese is melted. Serve with some sliced veggies or fruit.
This is one of the easiest dishes you will ever make. It is flavorful and extremely tender. I served this with roasted butternut squash and steamed spinach for some color on the plate. Delicious.
Heat avocado oil in a large skillet over medium heat. Meanwhile, pat dry tenderloin with paper towel. Generously season tenderloin with seasoning.
Brown all sides of tenderloin until a crust forms on the tenderloin. This will do most of the cooking. When all sides are browned turn heat down a little and cover. Cook for about another 5-10 minutes. Remove from skillet and let rest. Slice tenderloin on the bias.
Pour beef broth in skillet and scrape all the bits of goodness loose. Reduce liquid to half the volume. Ladle over tenderloin.(This is when I would add he spinach. It is virtually in, stir and out of the skillet. It cooks that fast.) Serve. Eat. Enjoy.
I made this soup with the leftovers of the Pork Shoulder and Veggies from the other night. Instead of having the same thing from the other night I transformed this into a thick and hearty soup with a little kick. The kick is optional. There is a little prep-work, but it is totally worth the effort. You can either make this in a large dutch oven or a slow cooker. Either way you decide, it is delicious.
- Pork Shoulder and Veggie leftovers (see website)
- 3 c chicken stock divided 1c/2c
- 17.64 oz. tomato sauce (Pomi)
- 26.46 oz. chopped tomatoes (Pomi)
- 2 tbsp smokey southwestern seasoning (see website)
- 1 tbsp siracha (optional)
- 1 lime, zested, save juice from half the lime
- greek yogurt, optional garnish
- cilantro, chopped, optional garnish
Separate pork shoulder from veggies. In a blender of food processor blend together veggies and 1 c chicken stock. This will make a thick creamy base for the soup. The blended potatoes and carrots is what gives the soup its creamy thick texture.
Transfer veggie mixture to either a dutch oven or slow cooker. Add 2 c of chicken stock , tomato sauce, chopped tomatoes, southwestern seasoning, siracha, lime zest and lime juice.
Shredded pork and add to soup mixture. Stir. If cooking soup in dutch oven, cook over low heat, If using the slow cooker use the low setting. Garnish with a dollop of greek yogurt and a sprinkle of cilantro. Serve. Eat. Enjoy.
This is another one of those assemble ahead and let it cook when you are at work type of meals. It is nice to come home to your meal all done and ready to eat. This is especially nice if you have children involved in multiple activities. Also, this is so much better than grabbing drive-thru food. Have leftovers? Turn this into a shredded pork and veggie soup by adding some peppers and tomatoes.
Pat dry pork shoulder with paper towels. Season pork shoulder with southwestern seasoning.
Heat avocado oil in a dutch oven over medium heat. Brown all sides of the pork shoulder.
Layer chicken broth, carrots, potatoes and pork shoulder on top of veggies. Cook in slow cooker on low for 8 hours.Top with gremolata. Serve. Eat. Enjoy.
This is a one pan dish. I like that because it is less dishes I have to clean up later. It is very easy make. Most of the ingredients you probably already have in your refrigerator or pantry.
- 2-4 lean pork chops
- all-purpose seasoning (see website)
- olive oil
- 1/4 c chicken broth
- 1/2 c onion, finely diced
- 2 tbsp water
- 1 tbsp mustard, coarse grain
- 1/4 c cashew cream (see website)
- 1 tbsp gremolata (see website)
Pat dry pork chops with a paper towel. Sprinkle all-purpose seasoning on pork chops. Heat oil in a large skillet over medium-high heat. Add pork and cook util browned and cooked through, about 3 – 4 minutes. Each side should be golden brown. Remove from skillet and set aside.
Add broth and onions to skillet. Cooke over medium heat, stirring often and scraping browned bits from bottom of skillet, until onions are tender, about 3-4 minutes.
Remove skillet from heat; stir in water, mustard and cashew cream. Spoon mustard sauce over pork; garnish with gremolata. Serve. Eat. Enjoy.
This is the first thing I made with the focaccia bread. It is so delicious and filling. I still have lots more ideas coming for this focaccia.