Bacon-wrapped grilled pork chops with citrus drizzle
3 pork chops, 1 inch thick
6 slices of nitrate-free bacon
Juice of 1 lime
1 garlic clove minced
⅓ cup extra virgin olive oil
¼ tsp red pepper flakes
Salt and pepper to taste
Preheat grill on medium high for at least 10 minutes. Pat pork chops with a paper towel and wrap each one with two slices of bacon, overlapping them and securing them with toothpicks. Season both sides with generous amounts of salt and pepper.
Place chops on the grill, cover, and cook about 8-10 minutes per side, flipping once. Cook until the internal temperature reaches 155-160°F / 68-71°C.
Mix lime juice, garlic, extra virgin olive oil, and red pepper flakes in a bowl and whisk well. Add salt and pepper to taste. This is your citrus vinaigrette. Serve pork chops over a bed of steamed broccoli and drizzle with citrus vinaigrette.
My wife found this tasty gem on her Caveman Feast for iOS app. (a great app for Paleo meals, with a really useful tool that creates a shopping list of ingredients for all the meals you decide you want to make this week.)
This was so easy and fast to prepare, way more filling than we expected, and tasted so good. I grilled it a little lower than stated for a little longer and it turned out perfect. Definitely will be seeing this one often.
Visit www.fatburningman.com for all things Paleo including info on the Caveman Feast app and links to a great podcast by Abel James.
INSTANT POT BUFFALO CHICKEN + SWEET POTATOES
Please check out Jennifer Robins website for more great ideas.
- 1 pound organic pasture raised chicken breast (I used frozen)
- 1 onion, diced
- 3 tablespoons dairy free butter, ghee, or vegan butter (divided)
- 3 tablespoons buffalo sauce (look for one with the fewest ingredients and dairy free)
- 16 ounces sweet potatoes, diced
- 1/2 teaspoon (or more) onion powder
- 1/2 teaspoon (or more) garlic powder
- Sea salt and pepper to taste
Using the “Saute” feature on your Instant Pot, cook the onion in 1 tablespoon of the cooking fat.
Once nicely browned, place your chicken, sweet potatoes, remaining butter or ghee, buffalo sauce, and spices into the pot.
Secure the lid and use the “Poultry” feature. If you are using frozen chicken, you will need to cook for 30 minutes so you can select the “Manual” setting, using high pressure for 30 minutes.
Make sure the steam vent is closed and allow to cook for allotted time.
Once complete, quick release the steam vent and then remove the lid and serve.
If you’d like to thicken the sauce, you can make a slurry with 1 tablespoon of arrowroot and then reintroduce to the hot Instant Pot and stir.