Thursday, August 5, 2010

Thai Influenced Pork Chops & Cabbage Stir Fry

This was a pretty good dinner and just enough spice for my liking. Not too fiery... but you could adjust to your own personal 'heat' threshold! Next time I would add some fresh chopped ginger along with the garlic! Yum. I've said this before, but I'll say it again... since we've been eating Paleo, we have been eating like kings & queens! Food has NEVER tasted SO good!
Hope you enjoy! :-)

Thai-"ish" Pork Chops:
4 pork chops, trimmed of all visible fat, and pounded slightly
1 T coconut oil
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 C coconut aminos (soy sauce substitute)
1/4 C Lime juice
2 cloves garlic, minced
1/2 tsp. red chili flakes
1/2 anaheim pepper, minced
1/4 C fresh chopped parsley

Cabbage Stir Fry:
1 head cabbage of your choice (I used Savoy)
shiitake mushrooms (about 2 handfuls)
2 tsp. coconut oil
1/2 anaheim pepper, chopped
1/2 yellow onion, sliced
1/2+ tsp. hot thai chili paste
1 T coconut aminos
1 T water

Heat oven to 350 degrees. Heat oil in skillet. Combine spices (garlic powder, ginger, pepper, and cayenne) and rub on pork chops. When oil is hot, brown pork chops on both sides (about 3-5 minutes). Place in baking dish. In same skillet, add minced garlic and anaheim peppers and saute a bit. Combine aminos, lime juice and chili flakes. Add to garlic/pepper mixture, deglazing pan, and pour over pork chops. Top with some chopped fresh parsley, cover, and bake for about 15 minutes.

While that's cooking. Heat oil in skillet. Saute onion and peppers. Mix chili paste with aminos and water (adjust chili paste to your desired hotness level)! Add to pan along with cabbage. Toss well. Add shiitake mushrooms. Cover and cook on med/low for 10 minutes (should be ready about the time the pork chops are).

Hope you enjoy!

1 comment:

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