Cast Iron Paleo Pork Chops

One of my favorite ways to cook is using a cast iron skillet in the broiler.  You have to be careful with the screaming hot skillet, but what you get out of it never fails to dazzle the tastebuds.

I prepare Paleo Pork Chops this way in several variations on a theme.  Today, we'll do Chops with Blueberry Bourbon sauce and some sprouts on the side.  

You need:

2 Thick Cut (1 inch) Pork Chops

Dried Sage

Dried Thyme

Garlic Powder

Onion Flakes or powder

Sea salt

Brussel sprouts

For the sauce:

approx 4 - 6 oz of Blueberries

1 tablespoon of coconut oil or butter (depending on your paleo preferences)

1/8 cup bourbon or whiskey

a shot of Wildflower honey

a pinch or two of dried orange peel

Preheat your broiler for 15 - 20 minutes.  While the broiler is preheating, place a 12-inch cast iron pan in the oven.  The pan will heat up inside the oven while the broiler is getting hot.

Make a rub using the sage, thyme, garlic powder, onion flakes, and sea salt.  I mix it so that the rub is about 1/2 sage, and 1/8 (give or take) each of the other spices.  Rub the pork chops down with the mixture - completely coating them.  

Toss your brussel sprouts in a coating of coconut oil.

When the broiler is nice and hot, remove the cast iron from the oven.  USE CAUTION - THE PAN WILL BE INSANELY HOT.  I've had it melt inferior oven mitts before.  I wear a film grip glove underneath a high temp oven mitt to be extra safe.  

Place the chops in the middle of the cast iron.  They'll start to sizzle immediately.  Fill the perimeter of the cast iron with the brussel sprouts.  Place in the cast iron in the broiler (rest it directly on top of the broiler pan) and cook the chops for 6 minutes per side (12 min total), flipping the chops once halfway through.  Again, remember to use caution and proper protection when handling the cast iron.  

While the chops are cooking, make the sauce.  Melt the butter or coconut oil in a sauce pan.  Add the blueberries, bourbon, honey, and orange peel.  Cook, stirring frequently, until the blueberries begin to gel and the bourbon cooks off a little.  It should coincide nicely with when the chops are done.

If you've never cooked chops (or sprouts) this way before you will be totally amazed with what comes out.  The meat is tender with a little char.  The sprouts are crispy on the outside, with a natural nutty sweetness that emerges from the inside.  

Top your paleo pork chops with the blueberry sauce.  After a bite, I'm pretty sure you'll be addicted to cooking cast iron chops via the broiler.