Thursday, 31 May 2012
Mustard & Rosemary Pork with Glazed Bok Choy
The inspiration for this recipe, oddly enough, originally came from a free "Our Compliments" magazine. You know, the ones at the checkout that use recipes to pump up sales of their own brand of ingredients. But hey, a little tweaking to make it paleo-friendly, and a fast, tasty pork dish was made!
Ever eat bok choy? It's a household favourite. Taste-wise, it's somewhere in between spinach and celery. The stems are very mild and stay a bit crunchy, the leaves hold a bit more of their shape than spinach--maybe more like swiss chard. It's a mild green, great in stir-fries, and cheap year-round. It's tougher, too--it doesn't wilt in your fridge after only 2 days the way spinach does. So here we go:
Takes about 1/2 hour
2 lbs boneless pork chops, about 1/2" thick (Mine were fat, so I butterflied them)
salt and pepper
1 tbsp butter, for sauteing
2 tbsp Dijon (I like to use spicy, grainy deli mustard instead)
2 tbsp fresh rosemary, or 2 tsp dry rosemary
3 tbsp ground almond meal
1 small onion, diced
2 cloves garlic
1 bunch bok choy
2 tbsp water
1 tbsp honey
1 tbsp balsamic vinegar
1 tsp lemon zest
Move your oven rack to its highest position and heat the broiler to high heat. Mix almond meal with rosemary. Butterfly your chops, if needed, and salt and pepper both sides. In a skillet on medium-high, melt butter and brown pork chops on both sides until almost done. Move to a baking sheet. Spread mustard on the face-up side of the chops, then sprinkle with the almond meal and rosemary. Broil until golden and finished cooking through. Move to lowest rack in oven until bok choy is done.
Meantime, wash and chop your bok choy. Chop your onions. In a large skillet on medium heat, saute the onions, garlic and the stems of the bok choy until onions are translucent. Add water and green leaves, cooking just until they begin to wilt. Add honey, vinegar and lemon zest, stir and serve.