Paleo Stuffed Pork Chops

Ingredients:

4 thick cut pork chops cut in the middle for a pocket

4 ounces of nitrate free sausage

2 Smashed garlic cloves

4 mushrooms (I used mini portabella) sliced

1 red bell pepper diced

1 onion diced

2 big handfuls of baby spinach

5 tbs cooking fat (I use 3 tbs coconut oil and 2 tbs bacon fat – awesome!)

 Salt and pepper to taste

Method:

Preheat oven to 375 F

With a heavy bottomed, oven safe pan melt 3 tbs of cooking fat on low medium heat. Once hot, add the sausage and brown. Once browned, remove to a plate for later.

Add 2 cloves of garlic to the pan, stirring constantly until they are brown, which will infuse the oil with the garlic. Once the garlic cloves have turned brown, throw them away.

Add the rest of the vegetables except the spinach to the pan and sauté until brown. Once browned, add them to the plate with the sausage.

Put spinach in pan and stir until wilted. Once wilted, add to veggie and sausage mix to the pan.

Season both sides of the pork chops with salt and pepper and stuff them with the veg/ sausage mixture.

Add the 2 tbs of cooking fat to the pan, and once melted add the pork chops. Brown the pork chops on both sides and put in the preheated oven for 15-20 minutes.

Take out and serve with a salad and fried apples.

Fried Apples

Ingredients

3 tbs ghee/clarified butter

4 apples, peeled and sliced thin

1 tsp cinnamon

½ tsp nutmeg

½ tsp clove

(2 tsp Apple Pie Spice can be substituted for the cinnamon, nutmeg, and clove.)

½ cup water

Method:

In a large pan, over medium heat melt 2 tbs of ghee.

Add apples, spices, and water.

Stir until apples are soft and the water is almost gone.

Turn the heat up to medium high and add 1 TBS Ghee. Stir until apples are just a bit brown.

Enjoy!