Pork Chops in Creamy Turmeric Sauce

• 1 can (13.5 ounce) coconut milk (400 ml)
• 2 garlic cloves
• 2 tablespoons freshly squeezed lime juice (30 ml)
• 1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml)
• 1 small jalapeno, roughly chopped (optional)
• A handful of cilantro leaves
• 1 teaspoon turmeric, plus more to season pork (5 ml)
• 4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm)
• 1 tablespoon coconut oil (15 ml)
• 1 shallot, finely chopped

Combine the coconut milk, garlic, lime juice, fish sauce, jalapeno (optional),1 teaspoon turmeric, and the cilantro in a blender. Blend the mixture into a smooth sauce.

If the pork isn’t thin enough (1/2 inch thick or less) use a meat mallet to flatten the pork. Or, slice thicker pork chops in half to turn them into two thinner chops.

Lightly season the pork with salt and turmeric.

In a wide skillet heat the coconut oil. When the oil is hot add the shallot and saute for 30 seconds. Add the pork.

Cook the pork only 2 minutes on each side until lightly browned.

Transfer the pork to a plate.

Add the coconut sauce to the skillet. Use a spoon to scrape up any tasty bits of meat stuck to the pan as the sauce comes to a boil. Boil for 5 minutes.

Add the pork and any accumulated meat juice back to the skillet with the sauce. Simmer just long enough to heat the pork back up.

Serve the sauce and pork over the cauliflower rice. Garnish with additional chopped cilantro.

Easy Crock Pot Pork Tenderloin

2 pounds pork tenderloin (or whatever pork) 

3 T minced or crushed garlic

1 cup chicken broth

3/4 cup red wine

salt and pepper

Tamari Sauce or coconut aminos

1/2 teaspoon onion powder

1/4 cup of dried minced onions

Directions:

Put tenderloins into crock pot (you can sear first if you want, but really don’t need to)

Salt and Pepper both sides

In bowl, mix together all other ingredients except for the garlic

Pour over the tenderloins

Coat tenderloins in liquid

On side that is up, take garlic and spread over

Cook on low all day

SLOW COOKER CHEATER PORK STEW

2 small onions, thinly sliced
6 cloves of garlic, peeled and smashed
½ pound baby carrots
Kosher salt
Freshly ground black pepper
3 pounds of pork shoulder, cut into 1.5 inch cubes or a 4 pound bone-in pork shoulder roast
1 tablespoon Sunny Paris seasoning
1 tablespoon Red Boat Fish sauce
1 small cabbage, cut into 8 wedges
1 cup Rao’s marinara sauce
1 tablespoon of aged balsamic vinegar
1/4 cup finely chopped Italian parsley (optional)

Slice up the onions and smash the garlic cloves…
…and add them with the carrots to the slow cooker liner. Season liberally with salt and pepper.

Grab some high quality pork…

…cube it (if you’re so inclined)…

…and toss with Sunny Paris seasoning and fish sauce.

Add another sprinkle of salt and pepper and toss to combine.

Pile the seasoned pork on top of the onions and carrots
…and tuck the cabbage wedges on top.

Drizzle on the marinara sauce and some more salt and pepper.

Put on the lid and cook on low for 8-10 hours.

When the pork and veggies are fork-tender, adjust the stew for seasoning with  balsamic vinegar, salt, and pepper.

If you’re feeling fancy, top the stew with fresh Italian parsley.

Slow Cooked Pork With Apples and Fennel

Serves 6-8

lard
1 3-4 pound pork should roast, cut into 2″ cubes
2 Granny Smith apples, peeled, cored, and eighth’ed
1 fennel bulb, sliced
1 medium onion, sliced
1 teaspoon fennel seed, freshly ground
1/2 teaspoon white pepper
1 teaspoon salt
kraut
creme fraiche

Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow cooker with the rest of the ingredients. (You could brown the onion and fennel first, too, if you have time.) Cook on high for 3-4 hours or low for 6-8 hours. Serve with kraut and dollops of creme fraiche.