Paleo Succulent Pork Chops

Paleo Succulent Pork Chops
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These pork chops are marinated with a blend of garlic, ginger, and sage and can be grilled or pan fried. Pork chop recipes make up one of the most desired dishes on the Paleo menu. Pork is succulent, flavorful, and very easy to cook! I’ll be adding more recipes and how to’s for all kinds of pork dishes.

Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata. Case in pointjuicy, succulent, flavorful pork chops. Soak pork chops in buttermilk and the meat will stay juicy and tender, even if you overcook it just. But even thick succulent pork chops with a flavorful bone holding the meat together can benefit from a soak. I didn’t realize buttermilk was a Paleo option. These Paleo Pork Chips (think very skinny pork chops! ) are more of a concept than a recipe.

Using the leanest chops of pork, about 3/4 inch thick, yields crispy bacon and succulent pork. So, I decided to brine and broil some pork chops, since the time standing and overall energy required is very minimal for a process like that. All that must be done is the preparation of a simple water and salt brine a few hours before you plan on cooking the chops, and viola, you have succulent and tender cut of meat ready at your disposal. Like turkey, pork chops are lean and a brine helps make them moist, juicy, full of flavor and most of all not at all tough like your Mom used to make them. It is a simple thing to do, and it yields a delicious, moist, succulent chop that is soft and delicious.

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