This recipe for Paleo Pork Chops is tender and juicy, with fresh rosemary and thyme, seasoned with simple sea salt and black pepper. This recipe is the epitome of home-cooking to us… It’s so simple and fresh, its one of those less-is-more type of recipes that can be easily paired with any squash or starch or green vegetable. We like to cook this recipe when we want something delicious that doesn’t take a lot of effort or time…or when we have a lot of people at the house and we’re trying to multi-task dinner! Note that if you aren’t going to use homemade chicken stock, keep in mind that if you use salted stock, you may want to be conservative with the sea salt that you use on the pork. We don’t want our pork chops too salty!
Well, we’re so happy to be back in the kitchen cooking! We’ve been working for so long on our wedding (can’t wait to share some great pics and info too!), that we haven’t had a chance to really do anything else! It went so well, we had the perfect day…the sun was out, but not bright and the rain held off just in time for us to have the ceremony outside. Whew! We even had a completely Paleo menu, from the maple pork-belly appetizers to the cake!
Recipe: Paleo Pork Chops with Rosemary
- 4 Pork Chops
- 1 Tbsp Coarse Sea Salt
- ½ tsp Black Pepper
- 1 Tbsp Pork Fat
- ¼ cup Chicken Stock
- 2 sprigs fresh Thyme
- 1 sprig fresh Rosemary
- Preheat the oven to 350 degrees Fahrenheit.
- Take the pork out of the refrigerator as early as you can, so it can be at room temperature…may a couple hours before you cook it, if you have time. If not, it’s not the end of the world, it just won’t cook quite as evenly as it could if you let it sit. No biggie.
- Anyway, rub the pork chops down with coarse sea salt and just a little black pepper. Massage the seasoning into the pork. Next, rub the pork chops down with pork fat. There isn’t any specific amount, just enough to evenly coat all sides of the pork chops…we use about a tablespoon, and it shouldn’t take much more than that.
- Heat an oven-safe pan over high heat. Once hot, add the pork chops in a single layer. Sear each side of each pork chop for about 2 minutes, until the meat has browned. Don’t skip this step or you’ll have tough, dry, pork chops. Word to the wise.
- Once browned, add the chicken stock, thyme and rosemary. Place the pan, uncovered, in the oven for 20-25 minutes, depending on the thickness.
- The pork is done when the middle is set and bounces back when pressed…or you can cut into it and make sure it isn’t pink.
- We like to let ours sit for 5 or so minutes, covered, to keep the meat juicy…its too hot to eat right away anyway, so might as well do it up right.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4