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Paleo Pork Chops with Mango Avocado Salsa

Pork, Recipes | August 12, 2015 | By

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Pork is one of the leanest proteins you can have.  Cooking it in the pan with a little olive oil  gives it a flavorful golden crust while keeping it tender and healthy at the same time.  The mango avocado salsa to top these golden pork chops is sweet and slightly spicy, you’ll want a spoonful with every bite!  You can make this salsa to enhance virtually any dish – paleo or non-paleo!  Mouthwatering deliciousness!

Paleo Pork Chops with Mango Avocado Salsa
Serves 4
Golden pork that's slightly sweet and spicy!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 lbs lean pork chops
  2. 2 tbsp paprika
  3. 1 tbsp garlic powder
  4. 1 tsp dried thyme
  5. ½ tsp cumin
  6. ½ tsp cayenne pepper
  7. ½ tsp salt
  8. ½ tsp black pepper
  9. 1 tbsp olive oil
For the mango avocado salsa
  1. 1 mango, peeled and cubed
  2. ½ avocado, peeled and cubed
  3. ½ cup red onion, chopped
  4. ½ cup plum tomatoes, seeded and chopped
  5. ¼ cup lime juice
  6. 2 tbsp cilantro, chopped
  7. 1 tbsp olive oil
  8. 1 tbsp apple cider vinegar
  9. 1 tsp ground cumin
Instructions
  1. Rinse and pat pork chops dry and place face up on a dry plate.
  2. Mix together the paprika, garlic powder, thyme, cumin, cayenne pepper, salt and black pepper in a small bowl.
  3. Rub and coat both sides of the pork chop with mixture.
  4. Heat olive oil in a saucepan over medium to medium-high heat.
  5. Cook pork chops (three at a time) for 2 to 3 minutes on the first side.
  6. Flip and cook the pork chops on the other side for another 1 to 2 minutes until the pork chops are golden brown and no pink juices remain.
  7. Make the mango salsa by combining the mango, red onion, tomatoes, lime juice, cilantro, olive oil, apple cider vinegar and cumin in a small bowl, gently tossing in the avocado at the end.
  8. Top the slightly cooled pork chops with the mango avocado salsa and serve!
The Paleo Panda https://thepaleopanda.com/

Paleo Panda’s Sticky Spare Ribs

Pork, Recipes | April 1, 2015 | By

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I used to love my mother’s finger licking, fall off the bone spare ribs. I’d devour rib after rib and savor every bite of tender meat complimented with the perfect asian spice! Here’s my version of her traditional recipe…enjoy!

Paleo Panda’s Sticky Spare Ribs
Serves 8
Sticky sensation spare ribs...paleo panda style.
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 2 ½ lb pork spareribs, cut into 1 ¼ inch pieces
  2. ¼ cup honey
  3. 2 tbsp liquid aminos
  4. 2 tbsp dry sherry (alternatively you can buy Pale Dry Sherry, it’s pretty cheap)
  5. 1 tsp Chinese five-spice powder
  6. 1 tsp ground Sichuan pepper
  7. scallions and sesame seeds to garnish
Instructions
  1. Place the spareribs in a shallow dish.
  2. In a small bowl, stir together the honey, liquid aminos, sherry, five-spice powder and Sichuan pepper.
  3. Add the mixture to the spareribs and mix until the ribs are well coated.
  4. Let stand for 1 hour.
  5. Preheat the oven to 300 degrees.
  6. Arrange the spareribs in a single layer on a nonstick baking shet.
  7. Place them in the oven and cook until tender for approximately 1 hour, turning them over halfway.
  8. Garnish with scallions and sesame seeds and serve!
The Paleo Panda https://thepaleopanda.com/

Paleo Slow Cooker Barbecue Pulled Pork Sliders

Pork, Recipes | January 10, 2015 | By

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Do you ever crave the smokey stickiness of meat slathered in barbecue sauce? These paleo sliders are better than the “real” thing! The paleo barbecue sauce and buns are a little labor intensive but make them ahead of time and you’ll have a quick and delicious meal waiting for you when you get home from work!

Paleo Slow Cooker Barbecue Pulled Pork Sliders
Serves 6
Satisfying and savory pulled pork in every paleo bite!
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
For the paleo barbecue sauce
  1. 1 1/2 cups of beef stock
  2. 2 cloves of garlic, minced
  3. 1 6 oz. can of tomato paste
  4. 1/4 honey
  5. 2 tbsp dijon mustard
  6. 1 tbsp apple cider vinegar
  7. 1 tsp liquid smoke
  8. 2 tsp paprika
  9. 1 tsp chili powder
  10. 1 tsp onion powder
  11. 1/2 tsp cumin
  12. 1/2 tsp salt
  13. 1/2 tsp cayenne pepper
  14. 1/2 tsp black pepper
For the paleo buns
  1. 1 cup tapioca flour
  2. 1/3 cup almond flour
  3. 1/4 coconut flour
  4. 1 tsp salt
  5. 1 tsp baking soda
  6. 1 tbsp ground flax seeds
  7. 1 tsp honey
  8. 1/4 cup almond milk
  9. 2 eggs, whisked
  10. 1/4 cup coconut oil, melted
  11. sesame seeds
For the pulled pork
  1. 2 - 2 1/2 lbs of pork shoulder
  2. 1 medium onion, chopped
  3. 3 cloves of garlic, minced
  4. 1 tbsp chili powder
  5. 2 tsp salt
  6. 1 tsp of garlic powder
  7. 1 tsp of onion powder
  8. 1 tsp of black pepper
  9. 1 tsp of cumin
  10. 1 tsp of paprika
  11. 1/2 tsp of cayenne pepper
  12. 1/2 tsp oregano
To make the paleo barbecue sauce
  1. Simmer the beef stock and garlic together in a saucepan on low for 3 minutes.
  2. Whisk the tomato paste, honey, dijon mustard, apple cider vinegar, liquid smoke, paprika, chili powder, onion powder, cumin, salt, cayenne pepper and black pepper together in the saucepan.
  3. Simmer on low for 30 minutes.
To make the paleo buns
  1. Preheat the oven to 350 degrees and line a cookie sheet with foil.
  2. Mix the tapioca flour, almond flour, coconut flour, salt, baking soda and flax seeds together in a small bowl.
  3. Mix eggs, honey and almond milk together in another small bowl.
  4. Pour the wet ingredients into the dry ingredients.
  5. Add the melted coconut oil and stir. Let the batter rest for 3-5 minutes in the refrigerator then stir again.
  6. Scoop 1/4 cup of batter and place mound on cookie sheet.
  7. Sprinkle tops with sesame seeds.
  8. Bake for 12 to 15 minutes until edges are golden.
  9. Remove from oven and cool then cut the bottom third of each bun to create a top and bottom.
To make the pulled pork
  1. Turn crock pot on low.
  2. Chop onion and garlic and add to crock pot.
  3. Combine chili powder, salt, garlic powder, onion powder, black pepper, cumin, paprika, cayenne pepper and oregano and rub on all sides of the pork roast.
  4. Place pork roast in the crock pot and pour 1 cup of paleo barbecue sauce over the pork roast.
  5. Cook on low for 6 to 8 hours.
  6. Remove pork from the crock pot and scoop out loose onions to set aside.
  7. Strain remaining liquid (1-2 cups).
  8. Shred pork and place back into empty crock pot with the loose onions.
  9. Add 1 1/2 cups of barbecue sauce, stir and simmer on low for 30 more minutes.
  10. Place pork on paleo buns and top meat with extra barbecue sauce.
The Paleo Panda https://thepaleopanda.com/

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