Every week we’re serving up recipes from cookbooks designed with your health in mind. Below, we’ve chosen an excerpt from One-Pot Paleo: Simple to Make, Delicious to Eat and Gluten-free to Boot by Jenny Castaneda (Page Street Publishing), which focuses on creative paleo dishes that are influenced by Asian and American flavors. Try making the recipes at home and let us know what you think!
Photograph by Jenny Castaneda
Grilled Mayan Pork Chops
This recipe is inspired by the different variations of pork chops (poc chuc) that my husband and I have eaten every time we’ve visited the Yucatan region to explore ruins deep in the jungle. Poc chuc is a Mayan phrase that means “to grill over hot charcoal.” Marinating pork overnight in citrus tenderizes the meat and prevents it from becoming dry once it hits the grill. Chargrilled onions with fresh vegetables and a spicy habanero salsa are great accompaniments to the marinated pork chops. And, yes, the salsa is a must!
1 pound (450 g) center-cut boneless, thin-cut pork chops
¼ cup (60 ml) lime juice
½ cup (120 ml) orange juice
2 teaspoons (2 g) dried oregano, crushed
2 tablespoons (30 ml) extra virgin olive oil
1 teaspoon paprika ½ tsp sea salt
¼ teaspoon black pepper
1 teaspoon coconut oil
4 large onions, quartered
2 teaspoons (10 ml) ghee or bacon fat
1 head green cabbage, shredded
2 avocados, sliced
1 bunch radish, sliced
½ cup (120 ml) Habanero Salsa
Season the pork chops with lime juice, orange juice, dried oregano, extra virgin olive oil, paprika, sea salt and black pepper. Place everything in a gallon-sized (3.75 L) zip-top plastic bag, press out the excess air and seal. Let it marinate in the fridge overnight.
Preheat the grill on high for 8 minutes and reduce the heat to medium. Lightly brush the grates with coconut oil. Remove the pork chops from the marinade and pound each one to flatten. Generously season the pork chops with sea salt and black pepper. Grill for 2 minutes on each side. Remove from the grill and cover with foil to let it rest.
Brush the onions with ghee and place them on the grill. Cover and cook. Flip occasionally until lightly charred. Serve the pork chops with the grilled onions, shredded cabbage, avocados, radishes and habanero salsa.
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