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Thursday, June 6, 2013

Paleo Pork Chops - Contributor Post

Hey! Last month, Jennifer from Low So Paleo posted a pork chop recipe inspired by me! So, of course, I have to use it!

20130424-160406.jpgMy friend Darlena posted her basic pork chop recipe to facebook with the caption “for when you can’t..” Which cracked me up so hard, because MY basic pork chop recipe is 100% totally for those days when I “just can’t”. The days that would be pizza days if I could order take-out pizza anymore (which I “can’t”). The days when just getting food on the table feels like a “can’t”. And I’ll be super 100% honest with you guys here: The side dish for these pork chops is usually microwaved frozen veggies. Days like that happen to the best of us, and sometimes you just gotta congratulate yourself for getting SOMETHING on the table.
Obviously, my recipe is a little different, I can’t take the salt from packaged mixes. And my particular preschooler does not like sauce on anything. But everyone needs a basic pork chop recipe in their back pocket for those days when we just can’t.
Easy mustard pork chops
Cuisine: american
  • 4 bone in pork chops (thin cut)
  • 1 tablespoon prepared mustard
  • ¼ tsp garlic powder
  • 1 tsp olive oil
  • Optional: ½ tablespoon fresh parsley, minced
  • Pepper & salt to taste
  1. Mix mustard, garlic powder & olive oil into a smooth paste. Add parsley if you’re using it.
  2. Lay out the pork chops and sprinkle with pepper (and salt for family members who are not sodium sensitive). Slather mustard mix on pork chops, stack them on top of each other, and set aside for 10 minutes or so.
  3. Coat a baking pan with foil, and lay the pork chops in it.
  4. Set the broiler on low and put the pork chops on the top rack of the oven. Broil for 3 minutes. Take them out and flip them over and broil for 3-4 minutes more, or until the tops have started to brown well. (Note: this may depend a little bit on the position of your oven rack with regard to the broiler, I’ve had ovens where this is best done on the 2nd rack down from the top to avoid smoking and fire.)
For an absolute rock bottom sodium level, you can use Westbrae Natural’s “no salt added” mustard. I usually end up choosing the lowest sodium dijon style mustard, since each pork chop ends up with a little less than a teaspoon.

There you go! Special dietary needs, Jennifer has you covered, so go check her out!


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