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WHOLE 30 CROCKPOT PORK CHOPS HOW TO
WHOLE 30 CROCKPOT PORK CHOPS PLUS

Top with the cherry sauce, scallions and fresh herbs and serve.

Transfer the chops to plates or a platter.

When the pan is hot, add the chops and let sear for about 4-5 minutes.įlip (you’ll know they’re ready when the chops release easily from the pan) and cook for another 4-5 minutes, until they reach 145° on an instant read thermometer. In a large saute pan or skillet, heat the avocado oil or olive oil and the ghee or butter over medium-high heat. Coat the chops on both sides with the spice mixture, gently patting it in to make sure it sticks. In a small bowl, mix together the 1 1/4 teaspoons salt, coriander, cumin and pepper. This will help prevent the chops from curling up as they cook. Use a paring knife to cut 2 vertical slits about 2 inches apart in the fatty side of the chops. While the cherries cook, pat the pork chops dry with paper towels. Turn the heat to low and cover with a lid. Once the cherries have released a lot of liquid, after about 5-8 minutes, stir in the lime juice and the arrowroot/water slurry. Meanwhile, if making the slurry, mix the arrowroot with one tablespoon water in a small mixing bowl. I like to leave some whole but do what you want. Once the cherries begin to soften, you can gently press on them to help release their juices. Place over medium heat and stir occasionally.

WHOLE 30 CROCKPOT PORK CHOPS HOW TO

How to make Spiced Pork Chops with Cherry Sauceįirst, make the sauce: add the cherries, ground ginger, ground chipotle or chipotle flakes and 3/4 teaspoon salt to a medium saucepan. instant read thermometer (optional but recommended).2 tablespoons chopped fresh herbs such as parsley, cilantro, mint and basil.1 teaspoon arrowroot starch/flour or tapioca starch (plus 1 tablespoon water) (optional).1/4 teaspoon ground chipotle or chipotle flakes.1 pound fresh, pitted or frozen cherries (no need to thaw if frozen).

WHOLE 30 CROCKPOT PORK CHOPS PLUS

1 1/4 teaspoons fine sea salt, plus 3/4 teaspoon for the sauce.

What you need for Spiced Pork Chops with Cherry Sauce This Paleo pork chop recipe is ready to become a new part of your weeknight dinner rotation. Top the cherry-coated chops with sliced scallions and herbs for a burst of freshness and you’re all set. Unlike other cherry sauces, this one contains no wine. This gives the sauce a smoky, subtle heat without being too spicy. This not only amps up the savory flavor, it also gives the chops a nice crust.Īnd the sauce is super simple: just simmer fresh, pitted or frozen cherries (no need to thaw, if frozen) with salt, ginger and either ground chipotle or chipotle flakes. I first coat the chops in a mixture of salt, pepper, coriander and cumin. We’re going to swap out some of his methods (brining the pork chops, toasting whole seeds and then crushing them) and change some amounts without losing any of the flavor. So when I first tried a recipe in Gregory Gourdet’s cookbook, Everyone’s Table, combining pork chops with cherries, I knew I had to create a fast, weeknight version. There’s something about pork that just naturally pairs with fruit.Īnd I especially love pork chops with cherries since cherries aren’t too sweet. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.) Spiced Pork Chops with Cherry Sauce Some of the links on this page may be affiliate links. ( As an Amazon Associate, I earn from qualifying purchases. Plus it’s naturally gluten-free, dairy-free, Paleo and Whole30 friendly! Juicy chops are coated in a savory spice mixture, then topped with a thick, luscious cherry sauce. These Spiced Pork Chops with Cherry Sauce are a fast and easy weeknight dinner!