When I first went primal, I thought it would be a fairly “boring” way to eat. Just meat and veggies? How do you survive without “sides”? The truth is, it made me have to go outside my typical box in order to keep some variety in the meals we eat.
Tonight I cooked up some pork chops with Dijon mustard and garlic “gravy” so to speak. It was really, really good – so I was glad I decided to take pictures during the process even though it was my first shot with this one.
Primal Dijon Mustard and Garlic Pork Chops Recipe
- 6 pork chops
- 3 tbsp freshly cut parsley (or freeze dried)
- 2 tbsp grass fed butter (I use Kerrygold)
- 1 small organic yellow onion – diced
- 2 tablespoons organic dijon mustard
- 3 cloves of garlic – minced
- 1 1/4 cup chicken stock (be sure to check nothing has been added to it that shouldn’t be)
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
In a large skillet, take 1 tbsp of the butter and let it melt while you heat the pan on low. Meanwhile, dust the pork chops with salt and pepper to taste. Once the butter is melted, turn the heat up to medium and put three of the pork chops in the pan. Let cook for about 7-8 minutes on each side.
Remove the finished pork chops from the pan and tent to keep warm. Add your second tbsp of butter to the pan and then add the next three chops – repeating the above process. Remove those pork chops from the pan and tent them with the others.
Add the diced onions to the same pan (don't clean it out!) and cook them on medium heat (stirring frequently) until they're soft (should be about 3-4 minutes). About a minute before the onions are where they need to be, add in the minced garlic – stirring frequently.
Next up, add in your chicken stock and bring the mixture to a boil. Make sure you scrape the spatula across the bottom of the pan to get all the goodness from the pork chop grease! Allow the mixture to continue boiling until it reduces by half (about 4-5 minutes).
Then add in your Dijon mustard and your parsley (see above) and stir the mixture. It should be pretty thick (with a gravy consistency).
Plate your pork chops and spoon some of the glaze onto them. Serve immediately. (I served mine with some asparagus.)
Not only was it really flavorful, but my kids loved it. I have never, ever seen my son scrape up every last asparagus tidbit on the plate (no joke – he was actually scraping the stray little pieces up) the way he did tonight – he said it tasted amazing in the “gravy”. Win, win.