Curry Inspired, Whole30 Approved, Quick & Delish Pork Chops with Sautéed Spinach, Bell Pepper & Garlic

When you don't have too much time in the kitchen these recipes will cure your hunger in a hurry and leave with you very little mess to clean to up...

Seared Pork Chops, Sautéed Spinach, Red Peppers & Garlic  

Ingredients

- Pork Chops (Bone-In) 

Quantity will depend how many you are serving, I served 2, but made 3 because it's always to have leftovers just in case you need lunch or something to munch the next day...

- 1/2 cup coconut flour (enough to coat the chops)

If you have never used coconut flour before, you should definitely stock it in your pantry, it's my go-to flour, especially when I'm on the Whole30. I just bought a huge bag at Costco, see below.        Note: When pan-frying or searing with coconut oil, you need a little extra oil because for some reason it's a little drier than AP flour...

- Salt

- Pepper

Garlic Powder

- 1 1/2 TBS Curry Powder

- 1 TBS Chile Powder

- Coconut Oil

Instructions

1. Pre-heat oven to 275 degrees.

2. Season pork chops with salt and pepper.

3. Spread the coconut flour across a plate. Mix the rest of the seasonings into the flour. Dredge the pork on both sides with seasoned flour. WHY you ask...coating the meat creates a Maillard Reaction, bottom line it helps you create a perfect golden brown sear without burning the meat because the flour helps protect it...

4. Heat the coconut oil in pan, I like to use my cast-iron skillet.

5. When pan is hot, delicately place the chops in the pan. Sear both sides until you create a beautiful golden brown crust.

6. Finish off the cooking in the oven. I personally like mine moist, tender and pink in the middle, which means I bring the internal temperature up to 135 degrees. This usually takes about 8-10 minutes. Take out and tin foil the chops and reserve the juices for the sautéed spinach.

Perfectly Cooked Chops!)

Don't forget the seasoning and dredging...

Sautéed Spinach, Bell Pepper & Garlic

Ingredients

- 5 Cups Baby Spinach

- 1 Red Bell Pepper, chopped

- 6 Garlic Cloves, chopped (I love garlic, so if you don't use less)

- 1/4 Cup Red Wine Vinegar

- Coconut Oil

Instructions

1. Heat the pan on stove with reserved juices from the pork chops. Add some coconut oil to ensure the bottom is coated.

2. Reduce the heat, add the garlic and sauté. 

4. Add the vinegar to deglaze the pan by whisking all the remnants together. Increase the heat to medium and add the bell peppers.

5. Stir in the spinach and let is wilt. It will seem like a lot of spinach, but don't worry it wilts down to about a tenth of it.

Finished Product!!!