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  1. Like
    Anita reacted to Moluv in Spending way too much $$ on groceries!   
    Me to my husband: "I want to save some money this month so instead of grassfed meat and organic produce I'm just gonna get regular meat and veggies"
    Him: "I don't think that's a good idea"
    Me: "why not?"
    Him: "we don't have health insurance"
    Good answer.
  2. Like
    Anita got a reaction from CraftyCarnivore in Spending way too much $$ on groceries!   
    I forgot to mention that it's suggested by some that you try to get a few people to do meat buys with you. People in your area buy from a local farmer and split the animal so you don't have to buy a huge freezer to store the meats.
  3. Like
    Anita reacted to Rachael2288 in Best Pork Chop of your LIFE   
    No problem slw600!

    4 boneless pork chops (size can vary, if they are REALLY big add more of each below)
    2-3 tbsp olive oil or ghee
    2-3 tbsp apple cider vinegar
    2-3 tbsp spicy brown mustard or dijon
    2-3 tbsp coconut aminos (if not paleo/Whole30 sub soy sauce or tamari)
    1 tbsp Frank's Red Hot (optional)
    1/2-1 tbsp minced garlic
    salt and pepper

    Put pork chops into a 1 gallon ziploc bag and add all ingredients except salt and pepper.
    Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours (mine was about 3 hours)
    When you are ready to cook them heat a tablespoon or two of ghee (clarified butter, coconut oil) in a large pan and heat over medium-high heat until shimmering
    Generously salt and pepper both sides of the chops and place them in the pan
    Cover with a lid and set timer for 5 minutes
    Once timer goes off, carefully flip them to sear the other side (be careful of hot oil!) for 5 minutes
    Once the timer goes off, remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing
    *** This last step is important because if you just cut into them all the tasty juices will run out and your chops with be dry, and like we discussed before, no one likes a dry chop!
    I like to plate the chops and then pour some of the juices back over the top for extra juiciness and flavor