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Pork Chops and Peppers

 We cook pork at least one night a week, and last night’s pork chop dinner turned out great using ingredients found in every “paleo” kitchen.  My five year old claimed she didn’t like it, but I think she was in a bad mood.  Additionally, she had eaten a whole bowl of leftover spaghetti sauce earlier because I knew dinner was going to be a bit late for her.  We’ll surely try this one again with her!

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Pork Chops and Peppers
You could use any seasoning you like with this versatile dish.

Four bone-in pork chops
1/2 yellow bell pepper and 1/2 orange bell pepper, thinly sliced (use what you have)
1  red onion, thinly sliced
1 T coconut oil
1 can diced tomatoes
Emeril’s Essence Seasoning (make your own and keep in a spice jar)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Cook sliced onions and peppers in coconut oil over medium heat, covered, until soft.  While veggies are cooking, coat chop generously with the seasoning mix.  If you have time , do this step ahead of time and let the flavors soak into the meat.  Brown the chops on both sides in another skillet coated with coconut oil over medium-high heat.  Move the browned chops to the veggie skillet, placing them on top of the veggies.  Pour the tomatoes over the chops, cover, and cook on low until some of the liquid is evaporated and the flavors have blended together.

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