I just realized that I haven’t posted a recipe on here in ages. For those of you who follow me because of my scrumptious food ideas rather than my hollow ranting – my sincerest apologies! But don’t worry…
I have a recipe for you today.
And holy crap is it ever good. I can honestly say that I even amazed myself with this one. That’s not my way of saying that I’m the King of All Cooks! but I was not expecting this to taste as well as it did.
Now, I’d be lying if I said that I made this recipe up 100% on my own because, well, I didn’t. It’s based off another recipe found in the book Practical Paleo by Diane Sanfilippo. Which is a great recipe book (as well as a remarkable paleo educating masterpiece) if I may say so myself.
Truthfully, I was slacking and didn’t have all of the ingredients on-hand so I tweaked it. It’s amazing what a few tweaks can do. As a result I got a new go-to meal when I’m longing for the satisfaction of pork. (It’s funny because I usually don’t care for pork – except for bacon. Bacon is a gift to mankind.)
Seriously Shane, let’s get on with it!
Ok, I get it. Here’s what you need for my version:
- 1 tablespoon of cumin
- 1 tablespoon of garlic powder
- 1 teaspoon of salt (preferably salt of the sea!)
- Black pepper to taste (so lots!)
- 2 pork loin chops
- Olive oil
- 1 onion, sliced
- As many brussel sprouts as you like, halved
- 2 cloves of garlic, minced or chopped
I started by pre-heating the oven to 375 degrees (Celsius). This allows for some time to get everything else ready.
I suggest taking this time to mix together your spices. Pour the cumin, garlic powder, salt, and pepper on to a plate or in a bowl and mix it all up. Now pat dry your two pork loin chops and place them on the plate or in the bowl with the spices – flip onto both sides to ensure you cover everything. Place the chops aside for now.
In a separate roasting dish place your sliced onion rings along the bottom, and top with the halved brussel sprouts and minced/chopped garlic. Place this aside for now as well.
Then melt some olive oil (or butter, if you prefer) in a pan big enough to fit both chops on medium-high heat. Place the pork into the pan and sear each side for approximately 2 minutes each. This will allow the crust to form and stick.
After each side has been seared, place both chops into the roasting dish over the veggies. Put the dish into your preheated oven for 30-40 minutes. It’s as simple as that.
You now have yourself the best pork loin chops you will ever taste. No lie.
This is a handy meal if you’re serving two people or even just yourself. Enjoy the second chop as leftovers the next day. In fact, I’m doing so as I write this. Nom nom… too good!
Shane Organ, not-so-bad chef afterall.
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