Pork Chops in a Mustard Tarragon Sauce

Ok I have a confession to make. I haven't been eating 100% paleo. Huge surprise. Good thing paleo is a 80/20 lifestyle. I'm fairly close to the 80% during the day but I have night time sugar cravings. At night I usually like to eat ice cream, chocolate, anything that I baked that week. Last week I had a potluck and decided to try out a new recipe. I got this one from the interwebs. Usually I'm a number one fan of this girl's recipes but my marshmallow surprise was nothing special. No matter what I couldn't get rid of this dessert. No one would eat that mess. Even after I changed the name to marshmallow surprise it didn't excite people to try it. Marshmallow surprise isn't much of a surprise. I finally threw it out last night. I just couldn't keep trecking that crap all over the place trying to get people to eat it.

Anyways, after I threw it out I decided to make a healthy and super paleo dinner. Boneless pork chops in a mustard tarragon sauce. OMG so good. I'm usually not a huge tarragon fan. It reminds me of licorice tea for some reason. I don't know why..who knows. When tarragon is cooked in a mustard cream sauce it turns amazing. For the veggie side I cooked up some zucchini, yellow squash, and grape tomatoes with some minced garlic, rosemary and red pepper. Of course both the pork chops and veggies were cooked in leftover bacon fat. I prefer cooking everything in either coconut oil or bacon fat. When I'm feeling zesty I use the bacon fat. Maybe it's because I don't strain my leftover bacon fat so I end up getting little bits of bacon bits in the fat. I could just eat it with a spoon. I won't though...that may be a bit intense.

When you do make the veggies be sure to add the rosemary and red pepper. It's easy to forget those 2 ingredients but I promise you it really makes it. I love the little bit of heat the red pepper adds and rosemary has such an earthy delicious taste. Sometimes it reminds me of Thanksgiving. No idea why, it just does. Below is the picture of the pork chops. The picture took me forever to take because it kept looking all bright and overexposed. Also, the meat juices started to run and that was driving me crazy during the picture taking process. Meat juices.

Pork Chops in a Mustard Tarragon Sauce

3-4 Pork Chops (boneless)

1 tsp bacon fat

salt/pepper

1/4 cup white whine

2 tbls dijon mustard

1 tsp tarragon 

1/2 cup coconut milk

1. On medium heat plop some bacon fat in your pan

2. Salt and pepper your raw pork chops before putting them in the pan

3. Cook chops about 4ish minutes on each side

4. Remove chops from the pan and place on a plate

5. Pour white wine in the hot pan and scrape up all the good bits

6. Add your Dijon mustard, tarragon, and coconut milk and stir all together

7. Add the pork chops back into the sauce

8. Cover pan and simmer for 2 minutes

9. Remove chops and spoon delicious mustard tarragon sauce over the chops

Rosemary and Red Pepper Veggie Medley

1 zucchini

2 summer squash

2 handfuls of grape tomatoes

2 cloves of garlic (minced)

1/4 tsp red pepper flakes

1 tsp dried rosemary

salt/pepper to taste

1. On medium heat put your bacon fat in the pan to melt

2. Add all the veggies to the pan once the fat has melted

3. Cook veggies for 2 minutes and then add the minced garlic

4. Add salt/pepper, red pepper flakes, and rosemary

5. Cook veggies on medium heat until the grape tomatoes start to burst

6. Drop veggies down to low until the pork chops are done