Check out this delicious recipe from Kristen Silverman of It’s A Lifestyle,
Being Paleo – It’s A Lifestyle… And there are tons of recipes to keep it that way!
Welcome to our weekly column of Paleo Recipes that will keep you on the right track while tapping into your culinary skills to create dishes that even the non-paleo folks in your life will crave!
Spanish Style Pan-Seared Pork Chops with Sautéed Garlic Kale
Need:
- Frying Pans/Skillets
- Overnight prep
Ingredients:
- EVOO
- Kale, 1 bunch
- 2 Pork chops, bone-in
For Marinade:
- 1 tbsp. freshly chopped rosemary
- ¼ cup Lime Juice, freshly squeezed
- 2 cloves garlic, minced
For Spanish style seasoning:
- Garlic Powder
- Onion Powder
- Salt
- Parsley
- Oregano
- Cumin
- Black Pepper
- Tumeric
For the Sautéed Garlic Kale:
- ½ cup chicken stock (veggie stock could be used as well)
- 4 cloves garlic, minced
- 2-3 tbsp. EVOO
- S&P, to taste
Make:
Overnight Prep: Using the above marinade, let the pork chops bath, fully covered in a deep dish, overnight in refrigerator. Wash kale, shake to dry. Remove center stem and tear leaves into several smaller pieces. Store in bowl in refrigerator.
Seasoning: Depending on quantity of pork chops, create about a cup of the following ingredients, using equal proportions of each spice: Garlic powder, Onion Powder, Salt, Oregano, Parsley, Cumin, Tumeric and Black Pepper.
Pat the pork chops dry and sprinkle with the Spanish style seasoning. Heat up the skillet, over medium heat, and add EVOO. Wait until its extremely hot and then add the pork chops. Sear each side for about 3 minutes or until browned then flip and repeat on other side. Remove from heat and let sit for a few minutes until Kale is ready.
Over medium heat, add EVOO and garlic. Sauté until soft, but not browned. Add kale and chicken stock and cover. Sauté for about 5 minutes. Kale should be wilted, but still bright green. For the last minute, toss kale around and sprinkle with S&P. Immediately plate next to the chops and serve! Enjoy!!
