When you get a hankering for Italian and Chinese food… These Asian Meatballs are a great dish to double. Once you mix it together you can put it in a freezer-safe container and freeze it or you can proceed to form the meatballs and then […]
Beautiful regal purple Japanese eggplants appeared in our co-op veggie box this week They were long and slender and I crossed my fingers that they weren’t as seedy as regular eggplant. Weird, I know, but the hubs doesn’t like the traditional kind. So, blessed be, […]
These are not for your Whole 30 journey. You could definitely use the first part of the recipe to make some great grilled chops (skip the sweetener in the rub) but, they’re delicious and the sauce is so good! Beware: it makes well over two cups of sauce! Guess, you’ll just have to do some more grilling!
Serves/ Yield: 4
Prep Time: 45 minutes
Cook/ Assembly Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
- Kosher salt
- ¼ cup coarsely ground black pepper
- 2 Tbsp. honey, molasses, or coconut sugar
- 2 tsp. smoked paprika
- 4 bone-in pork chops (about 1 pound each)
- oil, for the grill
- 4 Tbsp. unsalted butter
- 2 cups diced onions
- 1 cup apple cider vinegar
- 1 ½ cups ketchup
- 1 ¼ cups apple juice
- 1 cup maple syrup
- ½ cup bourbon
- ½ cup raisins
- ¼ cup Worcestershire sauce
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground
- black pepper
Prepare the pork by mixing 2 tablespoons salt, the black
pepper, coconut sugar and paprika in a bowl, then rub all over the chops. Wrap in
plastic wrap and refrigerate 2 to 4 hours.
While the chops marinate, prepare the sauce. Melt the butter in a saucepan over medium
heat, then add the onions and cook until translucent, about 4 minutes. Stir in
the vinegar and coconut sugar until dissolved. Add the ketchup, apple juice,
syrup, bourbon, raisins, Worcestershire sauce, cayenne, 1 tablespoon salt and 1
½ teaspoons black pepper and bring to a boil. Reduce to a simmer and cook
until thickened, about 30 minutes. Puree with an immersion blender or in a
Preheat a grill to medium. Brush the grates with the oil. Place
the chops directly over the heat and grill until cooked halfway through – about 5 minutes. When you turn the chops place them on a cooler section of the
grill. Cover and cook until a thermometer inserted into the thickest part
registers 140 degrees F to 145 degrees F, 15 to 20 minutes.
Uncover and brush the chops on all sides with the prepared
sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a
cutting board and brush with more sauce. Tent with foil and let rest 10
minutes. Serve with more sauce.
Photo ©Nicole Abalde Worcestershire Sauce Prep Time: 2 min.Cook Time: 5 min.Yield: 1 cups Ingredients: ½ cup apple cider vinegar 2 Tbsp. water 2 Tbsp. coconut aminos ¼ tsp. ground ginger ¼ tsp. mustard powder ¼ tsp. onion powder ¼ tsp. garlic powder 1/8 tsp. […]
Just remember, if you want this to be compliant with Whole 30 use compliant condiments or make your own. Enjoy!
P.S. If you get tired of making stuff and making your own Worcestershire Sauce is just it then skip it or use Coconut Aminos (but don’t buy them from Amazon it’s twice the price of the grocery store), only you will know…
Prep Time: 10-20 min.
Chill Time: 60 min.
Yield: 1 ½ cups
- ½ c. Legit mayonnaise
- 1 Tbsp. Dijon mustard
- 1 Tbsp. ketchup
- 2 tsp. fresh lemon juice
- 1 tsp. Worcestershire Sauce
- 1⁄4 cup finely chopped scallion
- 1 Tbsp. finely chopped fresh flat leaf parsley
- ½ stalk finely chopped celery
- 1 cloves garlic, minced
- ½ tsp. paprika
- 1 tsp. hot sauce
- fresh ground black pepper, to taste
Whisk together all ingredients.
Cover and chill 1 hour.
So, say on your Whole 30 you are dying to go to that place with the awesome nuggets and is closed on Sundays. Just schedule these babies in to your meal plan and you will be a happy camper. Promise. I wouldn’t lie to you.
Prep time: 20 min., plus marinating
Cook time: 20 min.
Total time: 40 min.
- 2 pound chicken breasts, cut into large chunks
- ½ cup dill pickle juice
- 1 egg, beaten
- 2 tbsp coconut milk
- 1 tbsp coconut flour
- 1 Tbsp. Tapioca Starch
- 2 tbsp arrowroot flour
- 1 tbsp paprika (sweet or smoked)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ c. Coconut oil for frying
Refrigerate and marinate the chicken in pickle juice (covered or in a sealed plastic bag) for two to twenty-four hours. Discard the pickle juice.
In a small bowl, mix the beaten egg and coconut milk. Pour over the chicken and mix to coat. Let it sit for about 10 minutes while you prepare the spice mix. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder. Discard the egg and milk mixture.
Pour the spice mix into a plastic bag, add the chicken and close the top. Shake, toss, massage however you need to get it done to evenly coat the chicken pieces with the spice mixture.
In a large skillet over medium-high, heat 2-3 tablespoons of coconut oil, enough to coat the bottom of the pan, until the oil is very hot. Add a single layer of chicken. Do not crowd your pan, give the nuggets room to fry, they should not touch each other or the side of the pan. Fry on each side for about 3 minutes. One pound of chicken will take two batches.
Options: This is a good one to double for leftovers. They can be frozen and reheated by popping them into a 425 oven for 12-15 min. Serve with Ketchup or Honey Mustard dipping sauce.
June is a good time for pumpkin. It’s always a good time for Pumpkin,…Savory Spiced-Pumpkin Soufflés
Pumpkins before fall. What?! It’s always a good time for pumpkin. But, if you’re not feeling it just swing back by in October…you know like everybody else. I kid, I kid! This is a souffle for the Whole 30. It is not sweet. There is […]