Alrighty Paleo-heads, this is a play on roast pork and mash potatoes just for you guys. I made a simple marinade for the pork using paleo-friendly ingredients. My favourite veg as a kid was carrot/parsnip mash. My Mum couldn’t make enough of the stuff! I still love it today and it works great here instead of potatoes.
The sweet and tangy flavour of the pork works brilliantly with the sweetness of the C&P mash.
4 x 5-6oz organic pork loin steaks (boneless pork chops)
2 tbsp organic unsweetened apple sauce
1 tbsp wholegrain Dijon mustard
1 tsp dried sage
1/4 tsp black pepper
Carrot Parsnip Mash:
2 large carrots – peeled, rough chop
2 large parsnips – peeled, rough chop
1/4 cup low-sodium chicken stock
Drizzle olive oil
S&P to taste
Mix the marinade ingredients together in a bowl. Add the pork steaks and coat. Cover and refrigerate. Marinade for at least 4 hours to overnight.
When ready to cook, remove from fridge 30 minutes before cooking to let return to room temperature.
While meat is coming back to room temp, make the C & P mash. Keep warm in sauce pan on the stove.
Preheat skillet on medium high for 1 minute.Season chops with S&P on both sides.
Drizzle olive oil and sear pork for 3 minutes each side.
Let rest for 1 minute once cooked.
Serve with some carrot/parsnip mash and sauteed spinach, two of my favourites.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.