Orange & Sage Pork Chops

(adapted from this recipe)
4 (5 oz) 1/2-inch thick boneless pork chops
Himalayan Salt 
Freshly ground black pepper (leave out for AIP)

• 3 clove garlic, minced
• 2 tsp chopped fresh sage leaves or 2 tsp rubbed sage
• (fresh rosemary would be a good substitute)

• 3 Tbsp Olive Oil
• 
  
• 1 tbsp arrowroot flour
• 1/2 cup homemade chicken broth
• 2 tsp orange zest
• 1/2 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 
  
• Instructions
pork chops with salt and pepper. Heat olive oil, garlic, and sage in a large skillet over medium-high heat. 

Add pork chops and cook, turning once until cooked through, about 4 minutes per side. Transfer to a plate, cover with foil and let rest at least 3 minutes.

Meanwhile, whisk together 1 Tbsp broth with arrowroot flour. Mix in remaining 3 Tbsp broth, orange juice, lemon juice, and honey. 

After removing pork chops from skillet, reduce skillet temperature to medium. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. 

Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. 

Return pork chops to skillet and spoon sauce over chops. Serve warm.

Tangy Peach Pulled Pork

Ingredients:

2-3 pork loin

2 cups Tangy Peach BBQ Sauce, or your favourite AIP/Paleo BBQ Sauce

caramelized onions-optional

Directions:

Place pork into crockpot. 

Pour 1 cup of BBQ Sauce on top.

Cook 6-8 hours on high or 8-10 hours on medium.

Shred meat with 2 forks and stir to combine juices and add remaining 1 cup of BBQ Sauce.

Serve with caramelized onions.

Photo below shows pulled pork on Danielle Walker's "Cornbread" (requires reintroduction of eggs and almonds).

Leftovers (if any!) will freeze great!

Blueberry Balsamic Glazed Pork for the Crockpot

Ingredients:

2 pound pork tenderloin or boneless pork roast
1 tsp fresh rosemary, finely chopped
salt to taste
pepper, optional leave out for strict AIP
2 garlic cloves, crushed
1/4 cup water
2 tsp coconut sugar
1/4 cup balsamic vinegar
2 tbsp coconut aminos
1 cup fresh or frozen blueberries
1 tbsp arrowroot flour dissolved in 2 tbsp water-to thicken sauce if desired.

Directions:

Rub rosemary, salt,  (and pepper, if desired) all over roast or tenderloin.

Pour 1/4 cup water into the crockpot and add the seasoned pork.

Cook on low for 5-6 hours.

Remove pork from crockpot and let rest 5 minutes while you prepare the glaze.

In a small pan, whisk together coconut sugar, balsamic vinegar, and coconut aminos. Heat until sugar is dissolved. Add blueberries and simmer until warm. Add arrowroot flour and water to thicken sauce if desired. Drizzle glaze over pork and then slice and serve. I like to serve this with cauliflower rice and mushrooms cooked in balsamic vinegar with rosemary.

Paleo Peppered Sausage

Ingredients:
1 1/2 pounds of ground pork
1 purple onion, chopped finely
2 Tbsp rubbed sage
1 Tbsp ground fennel
2 garlic cloves, crushed
1/2 tsp Himalayan salt
1 tsp white pepper
cayenne pepper, to taste
Fresh ground pepper for topping


Directions:
Preheat oven to 350 degrees and then line a baking tray with parchment paper. Add all ingredients together in a mixing bowl and mix until throughly combined. Take a gold ball sized lump and roll into balls and flatten slightly to make a thick patty. (I always roll my sausages into logs and for my husband, who eats Paleo, I make his into patties so I don't accidentally eat his by mistake.) Before baking use a pepper mill to sprinkle each patty with fresh ground pepper before baking. Bake for 30 minutes or until edges begin to brown slightly. Cool completely and then store in the freezer for a quick breakfast or snack. My husband likes to eat these with his eggs in the morning and topped with guacamole.