The Paleo Parents present their recipe for bacon and apple stuffed pork chops. We thought the half dozen baking pork chops we had from our local butcher would be just the thing. But since traditional baked pork chops have you coating the chops with flour and breadcrumbs there are some modifications that need to take place to make sure that they stay Paleo friendly. The vegetables cook by themselves for awhile, and then the meat is added so they trade flavors back and forth. This stuffed pork chop recipe does everything right and plays to the palate.
I’ve made the stuffed pork chops and the chicken roll ups from this web site’. Roasted pork tenderloin stuffed with fresh herbs, spinach, mushrooms, garlic, bacon and topped with a lemon parsley oil. Once you pull the sweet potatoes out, turn oven down to 375 degrees. Stuff each pork chop with the sweet potato mash. And I keep looking through blogs to find Paleo recipes and always end up in the Sweets section.
2 medium baking apples (Gala and York are our favorites) , peeled, cored and diced 10 strips of bacon, diced 1 red onion, diced 2 cloves garlic, minces 4 fresh sage leaves, finely chopped 1/4 tsp paprika 1 Tbsp lemon juice. Instructions: Ask your butcher to pocket your baking chops. Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling (about half of the stuffing will be leftover) Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes To serve, warm remaining stuffing and spoon on top of each chop. Robb Wolf, author of The Paleo Solution, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Bone Broth, chorizo and egg frittata, oven baked mackerel (for fish tacos) , lamb burger helper (you’ll see the recipe for this next week…#teaser) , chicken fried venison steaks & our recipe of the week…stuffed pork chops from Pine Street Market.