Tuesday, September 25, 2012

Spice Rubbed Pork Chops and Baked Zucchini

From my favorite cookbook, Primal Blueprint Quick & Easy Meals by Mark Sisson and Jennifer Meier.  I was so hungry at the end of Day 1 that we ate too fast and missed our picture taking opportunity.  This picture is from one of my other favorite sites, PaleoTable.com and gives you the idea anyway.  

It was originally one for the grill but Chris and I are still trying to get used to our new charcoal grill.  What do you mean I need to buy more charcoal... haha.  So plan B, the veggies in the oven and the pork in the grill pan.  This was one our favorite summer dinners while we were in Newport however it calls for 3 tablespoons of butter and being on the Paleo Challenge that "primal" ingredient had to go.  I substituted 2 tablespoons of coconut oil and one of olive oil and it still rocked!  I think I would do it again with just coconut oil and add a little more oil for the veggies.  This is definitely a keeper! 

Ingredients:

  • 3-4 tablespoons coconut oil
  • 1 teaspoon ancho chile powder or cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1-inch thick pork chops (found mine at the Fruit Bowl)
  • 4-5 Carrots peeled and sliced length wise
  • 2-3 Zucchini and or yellow squash, sliced length wise

Instructions:

  1. Mix all spices with oil in small bowl.
  2. Drizzle half the mixture over the veggies and the remaining over both sides of the pork.
  3. Char pork chops and veggies for 5 minutes on each side
  4. Move away from direct heat (with charcoal) or turn heat to medium (gas grill) and cover the grill for an additional 3 minutes
  5. The pork may take a few more minutes than the veggies depending on the thickness.
  6. If you don't have a grill bake the veggies in the oven at 350 for 20-25 minutes 
  7. Cook the pork in a pan (grill pan is the best) on medium heat with lid until done in the center, no pink and juices run clear.

Print Recipe.

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