Paleo Pork Chops with Bok Choy, An Entrée © 2013 . All rights reserved.

Paleo Pork Chops with Bok Choy, An Entrée

This Paleo Pork Chops with Bok Choy recipe is made with boneless pork chops, regular bok choy, baby bella mushrooms, chickens stock, coconut aminos, garlic and seasoning. The only note I have is that you’ll want to watch the thickness of your pork. Pork dries out fast. Even though we’re searing in the juices at the beginning, if the liquid the pork is cooking in gets too low, you’ll want to add some stock or water, just to make sure the pork is covered; if not, the pork will still dry out. So, watch it a little and make sure. Otherwise, the sherry is optional, but adds a little dimension and sweetness, so if you’re down, I’d add it.

Well, Happy {belated} Halloween! I wish we would have had time to do a cool Halloween post, but this year, it has just been a little hectic. I know, we really need to get back on the ball about our holidays! …trust me though, Thanksgiving will be awesome. We have a lot in store for that one, so hang tight ;) As for the happenings around here, we’re just plugging away. We have a book signing at Barnes & Noble in Jacksonville on November 22, so if you’re around, stop on by and say hey!

Recipe: Paleo Pork Chops with Bok Choy

Ingredients

  • 4 boneless Pork Chops
  • 1 head Bok Choy*
  • 1 pint Baby Bella Mushrooms
  • 2 cups Chicken Stock
  • 2 Tbsp Coconut Aminos
  • 2 Garlic cloves
  • 2 tsp Coarse Sea Salt
  • ½ tsp White Pepper
  • 2 Tbsp Pork fat

Instructions

  1. *We use regular bok choy, but if you are using baby bok choy, there is no need to remove the greens from the white part, as it will cook evenly.
  2. Lightly dust the pork in sea salt on all sides. Heat the olive oil over high heat. Once hot, add the pork. Sear it on all sides until golden brown – we want to seal in the juices this way.
  3. In a bowl, combine the chicken stock, coconut aminos, ½ tsp sea salt, and white pepper. If you are using the sherry cooking wine, add it now.
  4. Turn the heat down to medium. Mince the garlic and add it to the pan. Stir it around to prevent it from burning, cooking for just a few moments. We want to sweeten it up before we add the stock. Once fragrant, add the stock mixture.
  5. Bring the pork and stock to a boil, reduce the heat to medium (~5), cover and cook for about 15 minutes. While this is cooking, remove the greens from the white parts of the bok choy and cut the white parts into 2” chunks. After 15 minutes, add the white parts of the bok choy – again, if you are using baby bok choy, you can add the entire vegetable at once. Cook for another 5 minutes covered.
  6. After 5 minutes, uncover the pan and add the mushrooms. Cook for another 10 minutes. Once everything is tender and cooked through, add the greens for just a minute until wilted. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for dessert? Try our Paleo Coconut Macaroons!