This is Dan from Primal4Life bringing you an ”Italian Tomato Pork Chop” from one of the latest Paleo cookbooks available through Julian Bakery; “Beyond Bacon”. From the second I saw the hard-cover, I had to buy it! The chalk-board designed cover is just the beginning of this pork-adventure… Once you delve into this wonderful pig-based cookbook, you’ll stumble upon a ton of incredible photos, recipes, and much, much more! With a wonderful foreword by Joel Salatin of Polyface Farms in Swoope, Virginia, tons of tidbits and health tips, you’re gonna be happier than a pig in… well you know!
For our first adventure with Beyond Bacon, we decided to try Stacy and Mathew’s version of “Italian Tomato Pork Chop”, and we’ll be enjoying it in a low calorie and low carb Paleo Wrap. And with a few finishing touches, thanks to Julian Bakery and their awesome Paleo products.
- 2 tbsp Paleo Butter
- 4 rib chops, ½ inch thick
- 1 tsp Himalayan Salt
- 1/8 tsp pepper
- 1 yellow onion, sliced
- 2 cups tomatoes, diced (or 1 15.5 oz can)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried marjoram
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 1 tbsp fresh flat leaf Italian parsley, chopped
1) In a large skillet, melt the Paleo Butter over medium heat.
2) Meanwhile, season the pork chops with Himalayan Salt and pepper, and sear them until they are light brown on each side, about 2 minutes per side.
3) Remove the chops from the skillet, and set aside.
4) Add the onion to the same pan, and cook it until it just begins to soften, about 5 minutes.
5) Add the tomatoes, thyme, oregano, marjoram, basil and red pepper flakes, and stir.
6) Cover, and reduce the heat to medium-low. Simmer to combine the flavors and soften the tomatoes, about 15 minutes.
7) Return the chops to the skillet, and cover the skillet to finish cooking, about 5 minutes, or until the internal temperature reaches about 140F.
8) Add to one or two Paleo Wraps, wrap and enjoy!
• 15 minute
• 30-60 minutes
Tender, juicy, moist, and delicious…. These pork chops were simply amazing, and in a Paleo Wrap it was that much better! The original recipe called for lard, but to simplify things, we opted for Paleo Butter, which is also nutritious, delicious, and available through www.JulianBakery.com/Paleo.
I cannot wait to do some more taste-tests with some other great recipes from Beyond Bacon. Just to name a few, we have “Savory Bacon Jam”, “Baconnaise”, “Smoked Spare Ribs”, “Cracklin’ Pork Belly”, and a very appealing “Cajun Rubbed Tenderloin”. There’s a huge selection of tasty recipes, based on bacon, ham, pork, lard…. The pig, and nothing but the pig!
So make sure you take a stroll to your local Julian Bakery in Oceanside or La Jolla, California… If you don’t have that option, go online to www.JulianBakery.com/Paleo – or look up their Store-Locator to find a store near you. Grab a copy of Beyond Bacon, and learn to make some incredible meals that will amaze all of your guests! Thanks for stopping by, I hope you enjoyed this meal and this book, we certainly did!