Apple & Cherry Stuffed Pork

Pork has been on sale at River Valley Market for a few weeks now. Depending on when I’m able to get there I usually stock up on whatever is a good deal! Most of their meats are locally sourced, pasture raised, hormone and antibiotic free- so the good news is you can’t really go wrong there! Same for the butcher shop in Northampton: Sutter Meats. Everything there is top of the line, although it’s a little more expensive so I tend to just get specialty items there like marrow bones.

Anywho, the last few times we’ve eaten pork chops the recipes have been super basic: grilled, seasoned and baked, etc. So today I wanted to change things up a bit. I’ve stuffed pork chops with all sorts of things, but growing up I HAD to have applesauce with my pork so for me, pork and apples are like peanut butter and jelly. When I was thinking of other ingredients to add to the mix I quickly shuffled through the usual suspects like pears, bacon, cranberries, and decided to try out cherries! For shits and giggles I googled stuffed pork recipes and what do you know- I definitely wasn’t the first one with this idea!

PaleOMG popped up as one of the first recipe links so I happily followed her recipe (with a few variations) and it came out pretty darn good! Heres what I used:

Ingredients:

  • 4-6 thick cut pork chops
  • 1 medium apple, cored and finely diced
  • 3/4 cup red cherries, pitted and finely diced
  • 1/2 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 2 TB coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cloves
  • salt and pepper to taste

Instructions:

-Preheat oven to 400 degrees

-In a large skillet over medium heat, sauté the onion and garlic in 1 TB of coconut oil until translucent

-Add the apple, cherry, cinnamon, garlic powder and cloves to the skillet an cook until soft, about 6 minutes

   

 -While stuffing is cooking cut pockets in the pork through the fatty side of the meat, be careful not to chop off a finger or cut through to the other side!

-Season the outside of the pork chops with salt and pepper then stuff them with as much yummy goodness as possible

-Place stuffed chops on a rimmed baking sheet and bake for 20 minutes

-Then enjoy!

  
 

 

 

 

Pumpkin Bacon & Chive Biscuits (Paleo, Nut-Free)

You might be wondering where I have been the last 9 months… and to answer that in one word, I have been BUSY! There have been a boatload of changes: bought a house, had to buy a new car, started a new full time job while still maintaining two other part time jobs. It’s been a little hectic to say the least. But I am happy to be back and although I haven’t had the time to make many new recipes myself, I wanted to share some that I have enjoyed making and munching on while I’ve been MIA.

These biscuits are brought to you by The Urban Poser whose blog I peruse quite often to find tasty recipes! So without further ado:

Pumpkin Bacon & Chive Biscuits (Nut, Dairy and Gluten-Free)

Ingredients:

  • 3-4 Strips of Bacon, cooked until crispy
  • 1/2 Cup melted fat (Bacon grease works great here!)
  • 1/2 Cup + 2 TB coconut flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 TB apple cider vinegar
  • 1/2 Cup  pumpkin puree
  • 3 large eggs
  • 1/2 Cup finely chopped fresh chives (substitute: green onions)

Instructions:

-Preheat oven to 350 degrees

-In a large bowl combine the coconut flour, baking soda and salt

-In a separate bowl whisk together the cooking fat, vinegar, eggs and pumpkin puree until combined.

-Mix the wet ingredients in with the dry ingredients then add finely chopped bacon and chives

-Using a 1/4 cup measure, gently pack and drop the biscuits onto a parchment lined baking sheet

-Bake for 18-20 minutes or until the edges start to crisp

-Allow biscuits to cool for about 5 minutes and then enjoy!

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