Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream

Paleo Tahini Pumpkin Pie

You can’t have the holidays without pumpkin EVERYTHING!! But for those of us trying to stay away from dairy, gluten, and refined sugar – the holidays can feel like the 7th circle of hell – running into temptation at every corner!

So after some recipe testing, we finally found a delicious holiday classic that’s actually PALEO APPROVED!!! May we present our Paleo Tahini Pumpkin Pie and Maple Cardamom Coconut Whipped Cream:

 

Paleo Tahini Pumpkin Pie

Ingredients:
For Crust:
3 cups mixed nuts, toasted (we used walnuts, pecans, hazelnuts, and cashews – you don’t have to use those, but just make sure you choose some nice softer and buttery types of nuts!)
2 tablespoons coconut sugar
For Filling:
1 (14.5 ounce) can of pumpkin puree (NOT pumpkin pie filling)
1/4 cup tahini
1/2 cup canned full fat coconut milk
3 eggs
1/2 cup coconut sugar
2 generous tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Instructions:
Preheat oven to 350 degrees.
In a food processor, grind down toasted nuts. If you do not have a food processor, you can use a rolling pin to crush them (it’s easiest when they’re still warm after getting toasted). Toss with coconut sugar and then press into a pie dish. It can crumble easily, but it’s also buttery enough to stick together well so gently press it up the walls and throughout the bottom of the pie dish evenly.
Put in oven and bake for 10 to 15 minutes, until a darker golden brown, and then remove. Be careful not to burn crust!
Pull out and allow to cool while you make the filling.
In a large bowl, combine all ingredients for filling. Whisk together well until thoroughly combined. Pour into nut crust, and place in the oven. Bake for an hour, or until filling sets and doesn’t leave traces on a toothpick.
Remove from oven and allow to cool before serving, maybe whip up the cream…
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Maple Cardamom Coconut Whipped Cream
Ingredients:
1 (14.5 ounce) can of full fat coconut milk (OR coconut cream, if your store carries it) – if you can’t find coconut cream, it’s not a big deal, but try to find a full fat coconut milk that’s super thick! You can usually tell by shaking the can and if it feels solid, you’ve got a good one!
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cardamom
a dash of cinnamon (cause you can never have too much!)
Instructions:
In a medium bowl, scoop out coconut milk. If you found a nice thick one, then the water should’ve separated from the cream! ONLY scoop the cream into the bowl and discard the remaining fluid. Add in all remaining ingredients (syrup through cinnamon) and whisk well until desired consistency!
Serve a huge dollop on top of your Paleo Tahini Pumpkin Pie – or even on top of your coffee! OR both!

 

Paleo Tahini Pumpkin Pie

Paleo Tahini Pumpkin Pie

Paleo Maple Cardamom Coconut Whipped Cream

Paleo Cocoa and Coconut Whipped Cream

Paleo Cocoa and Coconut Whipped Cream

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You all voted so here is you Paleo-elect Cocoa and Whipped Cream recipes!

Let’s be real, we could all use a giant mug of cocoa after this supremely stressful election season. Or wine. But for the sake of this post, let’s just say cocoa.

Paleo Hot Cocoa // Serves 1

1 1/2 cups unsweetened almond (or cashew) milk

1 1/2 tablespoons unsweetened cocoa powder

2 to 3 tablespoons raw honey (to taste)

1/2 teaspoon vanilla extract

In a heavy bottom sauce pan, heat almond milk over medium high heat. Remove from heat before milk boils. Whisk remaining ingredients together with milk and voila! Add a dash of cinnamon if you’re an adventurous cocoa consumer 😉

Paleo Coconut Honey Whipped Cream // serves many or few (depending on how much of a whipped cream glutton you are!) 

1 (14 ounce) can of coconut cream – don’t flip out! Coconut cream is a real thing, I typically find it in my local Trader Joes, but most health food stores and even standard grocery stores carry it these days! IF you cannot locate a can of coconut cream, fear not! Just use a can of full fat coconut milk – it won’t be quite as thick, but that’s alright. (drain any water sitting under the cream)

2 teaspoons vanilla extract

2 to 4 tablespoons raw honey

Place all ingredients into a medium mixing bowl and blend with a stand up mixer, or hand held, for a good 5 minutes (gradually increase speed of mixer). You’ll see it start to become the proper consistency and then just serve in cocoa or coffee or on top of anything you like!

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