Many of you may know my love of pork. In fact, if you follow our Facebook Page you know that with this past year’s tax return I actually purchased half a pasture raised pig from a local farm. Needless to say this week’s recipes jumped right out at me! The flavors this dish packs are nothing short of incredible and I have no doubt you will agree.
Fiesta Pork Chops
Ingredients
- 4 large pork chops, bone in or boneless
- salt and ground black pepper
- 1/2 tbsp ghee plue 1/2 tbsp of ghee
- 1/2 medium onion, diced (about 1/2 cup)
- 1/2 tsp arrowroot powder
- 2 cloves garlic, minced (about 2 tsp)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano leaves
- 2/3 cup chicken broth
- 1 tbsp lime juice
- 1 (4 ounce) can diced mild green chiles
- 1/4 cup fresh cilantro leaves, minced (optional)
Garnish
- diced avocado
- chopped scallions
Instructions
- Sprinkle the pork chops exuberantly with salt and pepper. Heat 1/2 tbsp ghee in a large, non-stick skillet over medium-high heat, about 3 minutes. Add the pork chips to the pan with a little wiggle room about them (work in bathes if you need to) and cook on one side, undisturbed, for 4-5 minutes. With tongs, flip the pork over and brown the other side, 4-5 minutes.
- Remove the pork from the pan, reduce the heat to medium, and add the onion and arrowroot to the pan. Saute until soft and golden, about 5-7 minutes. Add the garlic, chili powder, cumin, and oregano. Cook until fragrant, about 30 seconds. Add the chicken broth, lime juice, and diced green chiles then use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Bring tot a boil, then simmer and allow to thicken a bit, about 3 minutes. Add 1/2 tbsp ghee to the pan, stir to combine, then place the pork chops back into the pan to reheat and coat them in sauce. Remove from the heat, sprinkle with cilantro.
- Ole!
This week’s recipe is courtesy of Well Fed 2, get your copy today!
The post The Experience: Fiesta Pork Chops appeared first on Primitive Wellness.
