Pork Chops are a staple in my house for a few reasons:
- They are cheap (ish).
- They are quick and easy to prepare.
- B will eat them even if they are simply prepared.
The only problem is that they are easy to over cook. The instant pot helps keep them tender. This recipe isn’t fancy, but it is easy and kid approved. B and I split one for dinner last night.
- 2 thick bone-in pork Chops (about 1 inch thick)
- 1 tbsp coconut oil
- 1/2 cup bone broth (any type will be fine)
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic
- 1 tsp dried sage
- 1 tsp dried rosemary
- Chopped fresh parsley for garnish (optional)
- Push the sauté button on the instant pot and heat up your coconut oil.
- While the coconut oil is heating, mix salt, pepper, garlic, sage and rosemary. Spring the mixture on top of your pork Chops.
- Brown your pork Chops in the instant pot for about 4 minutes per side. I was able to brown both at once, but if your Chops are too large, brown them separately.
- Pour broth over the top and place the lid on the instant pot. Cancel the sauté mode and then press the meat button. This will cook your Chops for 20 minutes.
- Allow the pressure to release naturally, then open the lid. Serve the Chops with freshly chopped parsley.
I hate to be a traitor to my Paleo peeps, but I think I am officially giving up on Cauliflower rice. It has three major problems:
- It’s not that easy to cook. I have the worlds tiniest food processor so I have to rice it in batches, causing cauliflower chunks to get all over my kitchen. Then, I usually over or under cook it.
- It doesn’t taste or smell great so B won’t eat it. She can identify it as cauliflower a mile away and she will not put it in her mouth. One time I did get her to try it and she put the equivalent of 1 grain in her mouth and proceeded to act like she’d been poisoned.
- White rice is actually easier for me to digest. The whole reason I started to eat paleo was provide me some relief from my constant stomach issues, and cauliflower doesn’t settle well with me. Rice rice is fine.
So, this is the one grain I regularly consume in small amounts.
I used to eat a ton of Spanish Rice as a kid. My grandma made the absolute best rice. It was flavorful without being overpowering. I made it with her countless times as a kid, but I haven’t been able to recreate it with that same flavor (grandma magic?).
But this week I nailed that flavor in my instant pot.
- 1 tbsp bacon grease or pork lard
- 1/4 cup yellow onion, diced
- 1 clove garlic, minced
- 1 cup organic diced tomatoes
- 1 1/2 cup chicken broth (add 1/4 cup if you prefer a wetter rice)
- 2 cups long grain white rice
- 3/4 tsp salt (omit if your broth and tomatoes include salt- you can always add more later)
- Mix chicken broth, diced tomatoes and salt in a blender and set aside.
- Set instant pot to sauté and add pork fat. One the fat has melted add the onions and sauté until fragrant. Add in garlic and stir continuously.
- Add dry rice and sauté for 2-3 minutes until it starts to brown, but be careful not to let it burn.
- Add the tomato and broth mixture.
- Push the cancel button on the instant pot. Then select manual and set the timer to 7 minutes. Put the lid on the pot and allow it to come up to pressure. This will take 5-10 minutes.
- The pressure cooker will begin counting down. When the timer is done, it will start to gradually release pressure. Do not open the lid until the pressure has been fully released.
- Stir rice and serve.