Working Away

I decided to do that AIP strict - starting January 6/19.  So that means, cleaning out the kitchen etc.  I've been working away at things.  Cleaned out the basement foods, and a couple of cupboards upstairs.  I need to get to the spices.  But then again, I just need to plainly get to the spices.  I have spices in the cupboard for years.  Spices I just don't use.  I think I'm going to use them, but just go back to the plain old usual ones.  This is a good reason now to get out all those old, old spices that have no flavour anyway.

Weather has been nice.  Been to the dog park yesterday and today.  Finally got there early enough to see Wendy.  She's having trouble with pensions/money/changes etc that is no surprise.  One would think when someone dies, it would be manageable to get things organized and cleaned up, applied for, received..... but no.  

There you go.  That's it for today.  Back to working away at AIP.  Oh, besides cupboards, I've been working at recipes.  Downloaded about 50 pages!  Talk about a exhausting hobby.  Just love to get recipes.  Guess the idea is - that there's always something delicious to eat.  Just never really make a lot of them.  Probably where a problem starts....  if I would just make the recipes, then I wouldn't be bored with the meals, and I would then stay on track!

Here's one from Paleo Mom

Pork Chops with Asian Pear and Caramelized Onion

October 16, 2017 //  by Dr. Sarah Ballantyne, PhD//  Leave a Comment

About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

The flavor combination of Asian pears, caramelized onions and pork chops is magical.  Asian pears have an apple-meets-pear flavor with an apple-like crispness; they stay firm and hold their shape through cooking, which is why they work so well in this dish. Plus the combination of pork chops with Asian pear puts applesauce to shame!  If they’re out of season and you can’t find them, you could easily replace them with Granny Smith apples.

I love that this is a one-pot dish. The addition of lemon juice at the very end helps to deglaze the pan, which brightens the flavors and also makes clean-up easier!  Serve these pork chops with Asian pear with braised greens, Garlic and Lemon Roasted Cauliflower, or Roasted Brussels Sprouts.

To make this recipe AIP-compliant, substitute dried or fresh tarragon for the fennel seed.

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Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients:

• 3 tablespoons lard or other cooking fat, divided
• 1 1/2 to 2 pounds thin-cut (3/4″-thick) pork chops
• 2 Asian pears, peeled, cored and sliced into 1/2″ wedges
• 1/2 large white onion, sliced into half moons
• 1 teaspoon fennel seed, ground
• 1/2 teaspoon salt
• juice of 1 lemon
• 3 tablespoons chopped fresh parsley

Directions:

1. Heat 2 tablespoons of lard in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft and starting to brown, about 7-8 minutes.
2. Season pork chops with ground fennel seed and salt.
3. Push onions to side of pan and add pork chops. Cook 4-5 minutes per side, until cooked to your liking.
4. Remove pork chops from pan to rest. Add remaining tablespoon of lard and Asian pear slices to pan. Cook, stirring constantly, until Asian pear slices are heated through and starting to brown, about 4-5 minutes.
5. Add lemon juice and chopped parsley; stir to combine. Pour over pork chops and serve.

Sounds delicious right?  And easy to make.  Now to make it!