Monday, May 17, 2010

Put the Lime on the Pork Chops & Add Some Coconut

Put the lime in the coconut and eat it all up! I promise this meal won't give you a belly ache and you won't have to call he doctor in the morning! This was the perfect cure for my Monday, which started out a little relentless! Rain in May (weird), CrossFit (doozy), kids school projects (multiple), car repair (bummer)... But a new delicious paleo pork chop recipe is the silver lining in our May rain-clouds! Lime, pineapple, cilantro, and coconut are such fun and fresh flavors! A tasty combination that just might take your mind off any Monday woes you have (for awhile anyway). Come on Tuesday! What have you got? :-)

Ingredients:
4 pork chops, trimmed of all visible fat
3 limes
8 oz. can crushed pineapple (in its own juice)
1/4 C cilantro, chopped
2 tsp. fresh ginger, chopped
2 cloves garlic, minced
1 C Coconut milk (low fat from Trader Joe's)
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
pinch sea salt (optional)
1 T Coconut oil (or olive oil)
1 head cauliflower
6 macadamia nuts, slightly crushed
Avocado slices

Preheat oven to 350 degrees.
Trim pork chops and marinate (for at least 30 minutes) in: Juice of 2 limes, just the juice from the can of crushed pineapples, cayenne pepper, ground ginger and salt.
While that's marinating.... Prepare your cauliflower rice and set aside. I use a food processor with the grater attachment. Wash and trim leaves off cauliflower. Cut in big chunks, and grate to a rice-like consistency. Heat, keep warm and set aside.
In a sauce pan, heat 1 tsp. coconut oil (or olive oil). Saute garlic and ginger until it starts to brown. Add coconut milk, crushed pineapple, and the juice of 1 lime. Simmer.
In a large saute pan heat 2 tsp. coconut oil (or olive oil). Brown pork chops (about 4 minutes on each side... until golden brown). Remove to a baking dish. Pour coconut milk mixture over pork chops. Sprinkle with fresh cilantro. Bake for about 12-15 minutes. Serve over a bed of cauliflower rice. Sprinkle the top with some crushed macadamia nuts. Garnish with fresh cilantro and avocado slices. Hope you enjoy!

*Paleo Challengers! There are only TWO WEEKS left!!! I've heard (and seen) some great feedback in the gym! Start thinking about re-running your benchmark WODs and getting your final photo! :-)

3 comments:

Kelly said...

Tried this in Utah this week. FABULOUS. Used boneless chops and mixed some of the sauce into the cauliflower rice before eating. I do have a question, though. I ended up with a 1/2 can of coconut milk left over. Any quick ideas on what to do with that? Thanks a million. I LOVE this blog, as do several of my fellow CrossFitters here in Logan, UT.

Kelly Greco said...

Hi Kelly! Thanks so much for your input! I LOVE that this blog is helpful to you and other CrossFitters in Utah! :-))
As for the coconut milk leftovers, I just seal, refrigerate and try to use it in another recipe within 10 days. OR... It's actually REALLY good poured over fresh fruit with some unsweetened coconut flakes or nuts sprinkled on top as a snack! Sometimes, I keep the smaller 6 oz cans of coconut milk on hand if I know I just really can't use it all. OR leftover coconut milk might be a great time to make a Paleo pudding! :-)
Hope that helps! Thanks again for reading!!!

Kelly said...

Awesome. Thanks for the tips!


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