Primal Shake and Bake Pork Chops with Swiss Chard page

[robertjslee]

Remember Shake and Bake? I loved shake & bake nights when I was a kid! I reckon its all the flour, bread crumbs and "seasonings" that made it great. Well, I say we can enjoy that again. Key word? Almond Meal.

Almond and Herb Crusted Pork Chops
serves 4

3-4 boneless pork chops (I prefer the thick cuts)
1/2 cup of Almond Meal
1/2 cup of shredded Parmesan Cheese
1 tbsp of herbes de provence
Salt and pepper

1. Season the pork chops with salt and pepper and set aside
2. Combine almond meal, shredded cheese and herbs in a bowl and mix completely.
3. Firmly pack the almond meal mixture on to the pork chops.
4. Place them on a baking sheet with a wire rack. Set aside for at least 10 minutes or the coating will slip off during cooking.
5. Bake at 375 for 40 - 45 minutes (until the internal temp. reaches 160 degrees. Flip the chops over at 30 minute mark to ensure even browning.
6. When the chops reach the internal temp of 160 degrees, let it rest for 10 minutes (so the juices can settle not to mention it will continue to cook to reach 170 degrees for safety)

Swiss Chard
2 bunches of swiss chard
1 medium sized onions (sliced)
3 cloves of garlic minced
3 tablsp red wine vinegar
2 oz of salted pork (I use the salted pork instead of oil. I think it brings a porky goodness to the table without the over powering smokiness of the bacon. You can skip this all together and use olive oil or coconut oil)
Salt and pepper to taste

1. Remove the stem from the chard
2. Chop the chard into 1 inch wide strips
3. Soak and wash the chard few times to wash off dirt & drain in a colander
4. Chop the onions in to thin strips (Frenched)
5. Mince the garlic
6. Slice the salted pork in to lardons
7. Heat a 12 inch skillet to med high heat and render the fat from the pork
8. When the pork is cook to crisp, add the onion and garlic and cook to translucent (3-4 minutes)
9. Add the chard to the mix, don't worry it will loose about 50 percent of its volume
10. When the Chard is cook though, add the vinegar and scrape off the fond
11. Cook a bit more till most of the liquid has evaporated

You can substitute the pork for fish or beef or even lamb. Possibilities are endless.

Happy eating. - Robert.

[simpstr]

Remember Shake and Bake? I loved shake & bake nights when I was a kid! I reckon its all the flour, bread crumbs and "seasonings" that made it great. Well, I say we can enjoy that again. Key word? Almond Meal.

Almond and Herb Crusted Pork Chops
serves 4

3-4 boneless pork chops (I prefer the thick cuts)
1/2 cup of Almond Meal
1/2 cup of shredded Parmesan Cheese
1 tbsp of herbes de provence
Salt and pepper

1. Season the pork chops with salt and pepper and set aside
2. Combine almond meal, shredded cheese and herbs in a bowl and mix completely.
3. Firmly pack the almond meal mixture on to the pork chops.
4. Place them on a baking sheet with a wire rack. Set aside for at least 10 minutes or the coating will slip off during cooking.
5. Bake at 375 for 40 - 45 minutes (until the internal temp. reaches 160 degrees. Flip the chops over at 30 minute mark to ensure even browning.
6. When the chops reach the internal temp of 160 degrees, let it rest for 10 minutes (so the juices can settle not to mention it will continue to cook to reach 170 degrees for safety)

Swiss Chard
2 bunches of swiss chard
1 medium sized onions (sliced)
3 cloves of garlic minced
3 tablsp red wine vinegar
2 oz of salted pork (I use the salted pork instead of oil. I think it brings a porky goodness to the table without the over powering smokiness of the bacon. You can skip this all together and use olive oil or coconut oil)
Salt and pepper to taste

1. Remove the stem from the chard
2. Chop the chard into 1 inch wide strips
3. Soak and wash the chard few times to wash off dirt & drain in a colander
4. Chop the onions in to thin strips (Frenched)
5. Mince the garlic
6. Slice the salted pork in to lardons
7. Heat a 12 inch skillet to med high heat and render the fat from the pork
8. When the pork is cook to crisp, add the onion and garlic and cook to translucent (3-4 minutes)
9. Add the chard to the mix, don't worry it will loose about 50 percent of its volume
10. When the Chard is cook though, add the vinegar and scrape off the fond
11. Cook a bit more till most of the liquid has evaporated

You can substitute the pork for fish or beef or even lamb. Possibilities are endless.

Happy eating. - Robert.

When I cooked Chard, I use leeks, chard with olive oil and salt and pepper! its great that way also. The other day I sliced eggplant and cooked it with the chard! yummy.

[robertjslee]

Chard and leeks. Wow never thought about that. Thanks!