Happy New Year, loves! MangiaPaleo.com turned 4 years old this month. We aren’t stopping there! I’ve got some cool things planned this year for the website. I mentioned on a few social media channels that I’ve re-prioritized some things to make life more manageable. It’s easy for MangiaPaleo to slip a few spots on the “To Do” list… The past few months have brought a new job, new ulcerative colitis treatment, Crohn’s and Colitis advocacy as usual, and gearing up for the end of my Master’s degree. Oh, and I was on local live TV in Connecticut. Haha! Despite life’s busy surprises, one consistency will be these healthy Italian-inspired recipes coming your way!
Speaking of TV, this recipe was my entry for Food Network’s All Star Academy. I didn’t get selected (obvs) but I was a standby on Chopped which was super awesome. Nevertheless, through these foodie experiences an amazing recipe was born!
Pork is usually not something I eat often. But when I do I make it an all out juicy dinner. For a juicy pork chop do three things:
- Sear the pork chop first then pop it in the oven to finish cooking.
- Leave the fat on it during cooking and trim it off when eating (if you don’t eat the fat)
- Let it rest a few minutes before cutting into it.
Then you’re sure to have a juicier pork chop. The sweet balsamic glaze helps things out a bit anyways, but the meaty juices always compliment a crisp cold fennel salad much better. After you make this recipe you’ll see how pretty straightforward it really is. It can become a staple for your weekly meal. Or try doubling it for double-date night with friends. Nobody is going to realize or care that it came from a “paleo” recipe website. It’s just good, clean food. No labels.
If you’re just scrolling down to the recipe then here you go. Free content. Free recipes. All for you for no reason other than I want to share my story and my passion with you.
Enjoy the recipe here.
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- 1whole fennel bulb, smallsliced thinly
- 1whole orangepeeled and sliced into wedges
- 1tbsp pomegranate seeds
- 2tsp champagne vinegar
- 1tsp olive oilfor the fennel salad
- 21 1/14 pound pork chop
- 2.5tsp Italian seasoning
- 1head cauliflowerchopped to 1-2 inch pieces
- 1cup celery rootchopped to cubes
- 1whole white onionchopped
- salt & pepper to taste
- 1/4 cup balsamic vinegar(optional)
- 1/4cup pomegranate or orange juice(optional)
- Thinly slice fresh fennel bulb (white part only) and orange to assemble the salad. Add pomegranate seeds. Combine champagne vinegar and oil. Set aside in refrigerator.
- Roast the celery root, onion, and cauliflower in 375 degree F oven for about 35 minutes or until veggies are tender.
- Once veggies have been in oven for 20 minutes, season the pork chops with Italian seasoning and S&P. Sear in cast iron pan for 2 minutes each side. Place it in the oven to finish cooking for 5-8 minutes depending on thickness.
- Let pork chops rest while you mash the cauliflower with hand blender.
- Plate pork chop resting on mashed cauliflower. Top with refreshing fennel salad. Drizzle with sweet balsamic glaze.
- In a small saucepan add pomegranate juice and balsamic vinegar on medium low heat. Let small bubbles form and wait for it to reduce about 10-15 minutes. Once thickened, spoon over pork before serving.
You may have leftover fennel salad. Store in fridge and add to fish for a light meal.
MANGIA!