Paleo Caramel Apple Pork Chops

Untrustworthy meat…We are very fortunate to have some pretty reliable local farmers who love what they do and are very passionate about their animals.  Kevin and Jen Gillis are local farmers who have beer raising pigs, cows and chickens.  Located in St Andrews, Peasants’ Craft specializes in premium grass-fed Highland beef and Berkshire pork.
All of their animals are raised naturally without antibiotics, growth hormones or animal by-products. All smoking, curing, and sausage making is done without gluten and nitrites.
They sell their products directly at the farm gate by appointment, delivered to your home or dropped off at our new Caveman Strong gym in Cornwall.

Here is a recipe made with their pork chops

Ingredients

• 4 (3/4 inch) thick pork chops
• 1 teaspoon olive oil
• 2 tablespoons honey
• pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons organic unsalted butter or coconut oil
• 2 tart apples – peeled, cored and sliced
• 3 tablespoons toasted pecans (optional)

INTRUCTIONS

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

Heat a large skillet over medium-high heat. Brush chops with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done.

Transfer to the warm dish, and keep warm in the preheated oven.

In a small bowl, combine honey, pepper, cinnamon and nutmeg.

Add butter  or oil to skillet, and stir in mixture and apples. Cover and cook until apples are just tender. Remove apples with a spoon and arrange on top of chops. Keep warm in the preheated oven.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Paleo Pulled Pork

INGREDIENTs

INGREDIENTS

2lb pork loin, organic

1/2 tsp fresh sage
2 tsp fresh thyme
1 tsp ground mustard
2 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp fresh rosemary, chopped
½ tsp ground black pepper
1/3 cup olive oil

DIRECTIONS:
Mix all ingredients together in a bowl. Add pork and coat evenly massaging into pork. Cover and refrigerate for at least 3-6 hrs.

Slow cooker: place in slow cooker on high for 3hrs then low for 2.hrs

Oven: Preheat oven to 375°F.
Place pork in an oven proof dish with ½ cup of water. Cover and cook for 2 hours or until meat falls apart.

THEN…once cooked

Use 2 forks to shred the pork apart. Mix the shredded meat into the liquid.

Remain hot till ready to eat. Use lettuce leaves to serve the pulled pork. I used boston lettuce leaves.

Serve with tangy slaw.