A deliciously fresh meal, pan seared pork chops with an orange-chipotle glaze served with a zoodle salad tossed in a tahini-ginger dressing.
If you know me personally, you’d know I am a cookbook hoarder. I love them. I love big glossy pictures of food, and stories behind recipes describing where they originate from. I have been known to pick up a cookbook, curl up in bed and read it like a novel. Yes, I frequently have a stack of cookbooks on my nightstand, because that’s normal right?
Somehow America’s Test Kitchen found my little corner of the blogosphere, and asked if I’d care to take a look at their new “Paleo Perfected” cookbook. (uh…yes…theeee America’s Test Kitchen, my stomach flipped a little when I saw that email).
In doing what I normally do, I read “Paleo Perfected” from cover to cover, and tagged all the recipes that caught my eye. It was just a few recipes 😉 And on a busy weeknight I decided to cook up their Orange Chipotle-Glazed Pork Chops and pair them with the Zucchini “Noodle” Salad with Tahini-Ginger Dressing. Let me just say I haven’t had any of my kids eat zucchini noodles like this before, especially raw zucchini. The Tahini-Ginger Dressing is so delicious and fresh tasting I could pour it on so many other things! Our youngest (typically our pickiest veggie eater) slurped the zoodles right up without comment. Normally he complains about all the vegetables, and that those zoodles aren’t real noodles. But not tonight! To make zoodles, find my favorite spiralizer HERE.
Okay, America’s Test Kitchen, I’m impressed, but not surprised. I love “Paleo Perfected” and I’m seriously so glad this isn’t just another Paleo cookbook filled with Paleo junk food recipes. Get your own copy of Paleo Perfected HERE.
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*Note: I followed their recipes with the only exception of leaving out paleo sugars like honey and coconut sugar. In the salad dressing I added 2 soaked dates as a sugar replacement.
- FOR THE CHOPS:
- ⅔ C freshly squeezed orange juice
- ½ tsp grated lime zest
- 1 tsp lime juice
- ½ tsp chipotle chile powder
- 4 (8oz) boneless pork chops
- salt and pepper
- 1 T olive oil
- FOR THE SALAD:
- ½ C tahini
- 5 T coconut aminos
- 2 T rice vinegar
- 4 tsp fresh ginger, grated
- 2 dates, soaked pits removed
- 2 tsp hot sauce
- salt and pepper
- 1 garlic clove, chopped
- 12 oz broccoli florets
- 3 lbs zucchini
- 1 red bell pepper, thinly sliced
- carrot shreds
- 4 scallions, thinly sliced
- 1 T sesame seeds
- For the pork chops:
- Combine juice, lime zest, lime juice and chile powder.
- Heat oil in a skillet. Place chopes in skillet and cook until well browned on first side, about 5 min.
- Flip chops and add glaze. Reduce heat to medium-low and cook until pork registers 145 deg.
- Transfer chips to serving platter and cover with foil. Increase heat under glaze and simmer until glaze is thick and syrupy. Pour glaze over chops and serve.
- For the salad:
- In a food processor or blender combine tahini, coconut aminos, vinegar, ginger, dates, hot sauce, 1 tsp salt and garlic until smooth.
- In a large sauce pan of boiling water blanch broccoli for 3 minutes. Then rinse with cold water in a strainer.
- Using a spiralizer cut zucchini into small noodles, then cut into 12-inch lengths.
- In a bowl toss zucchini, bell pepper, carrot, scallions, broccoli and dressing together. Sprinkle with sesame seeds and serve cold.
- *Note toss with dressing right before eating, don't let the veggies sit in the sauce for too long or they'll get soggy.