I've missed the entire month of August. A lot happened in the last few weeks - we moved to the new place, I started a new diet, continued to work out, had a busy few weeks at work, and watched a lovely big yellow pup over labor day weekend.
Before I get into the cooking post, I really need to post a picture of Kobi, our friend's yellow lab puppy who hung out with us over labor day:
He's a big goofball and I love him very much.
Back to the post: as I stated above, I've started following a new diet in hopes that it will help with my migraines. It's the "Paleo Diet". I'm not going to get into the details of it because, well, that's what the internet is for. So far it's been delicious, healthy, and I've been migraine free. In addition to starting paleo we also joined Boston Organics and are having local organic vegetables and fruits delivered to our house. What's awesome about this service is that we never know what we're going to get which forces us to make new, interesting dishes. This week we received a whole lot of sage, an ingredient I've never really cooked with before. In an effort to use up our sage, I found a recipe for Cinnamon Crusted Pork Chops with Apples and Sage. We've made a number of paleo meals in the past three weeks, but this meal...this meal was special. It was so. tasty. Simon can't stop talking about it and telling friends about it. Also, it was really simple and quick to make. Here we go -
Cinnamon Crusted Pork Chops with Apples and Sage
Unfortunately I didn't ask Simon to start taking pictures until after I sauteed the apples, garlic (I used garlic instead of shallots), and sage in coconut oil. You'll just have to imagine how beautiful it looked.
Once that is all sauteed, moved the apples, sage, and onion into a bowl and rub some cinnamon and salt onto the pork chops.
Using the same pan and coconut oil, give the chops a good sear on both sides.
Turn the temp down to low, pour in some white wine (I always choose a Riesling because it's not too sweet and not too dry), throw the apple mixture on top, cover and let simmer for about 7 minutes. Ours were perfectly cooked.
We ate these along with a salad of kale, cherry tomatoes, avocados, dressed with avocado oil and lime juice. SO. GOOD. In addition to how delicious it was, it's important to note that I made pork chops. PORK CHOPS. Only a few years ago I was full blown vegetarian. Even once I started eating meat I didn't really eat MEAT meat. This was one big, juicy, hunk of pig and I really enjoyed it. Who'd of thunk it?