Saturday, October 6, 2012

My Favorite Paleo Recipes: Pork Chops with Leeks and Mustard Sauce with Sage and Butternut Squash Soup

I'm still in the middle of race weekend, traveling to San Jose to run the San Jose Rock N Roll Half Marathon.  My family is home in San Diego, eating all sorts of non-paleo goodies that I have been avoiding for the last 58 days.  They're eating pizza and frozen dinners and tacos and french fries.  I hope they're enjoying it!  Just like I hope you enjoy getting TWO of my favorite recipes in ONE post!

4 servings
    * 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
    * 2 teaspoons coarse kosher salt
    * 2 teaspoons chopped fresh thyme
    * 1 teaspoon finely chopped fresh rosemary
    * 1 teaspoon freshly ground black pepper
    * 2 bacon slices, coarsely chopped
    * Olive oil (optional)
    * 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
    * 3 garlic cloves, minced
    * 1/4 cup red wine
    * 1 cup low-salt chicken broth
    * 2 teaspoons finely chopped fresh sage
    * 2 tablespoons Dijon mustard
Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add wine, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, do not boil. Season with salt and pepper. Spoon over chops.

Nutritional info*: Calories 304  Fat 13.8g  Sat Fat 5.2g  Chol 75.3g  Sod 1701.5g  Carb 14.5g  Fiber 2g  Pro 26g
*All nutritional info was not provided in the original recipe.  I use the Recipe Calculator at to calculate nutritional value.

Serves 8

  • 2 Butternut squash (~6 pounds total)
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1 medium yellow onion, chopped
  • 12 Sage leaves
  • 2 Tablespoons minced garlic
  • Chicken broth
  • Pepper to taste

Prick squash several times with fork. Roast on a baking sheet for an hour at 400.
Cut squash in half and let cool.
Remove the seeds from the squash, then peel off the skin and discard.
Chop the squash into 2″ chunks.
In a large stockpot, combine olive oil and onion. Cook until onion is translucent, then add honey and garlic. Cook until honey bubbles and onion begins to brown.
Add sage leaves, squash pieces, and enough broth to cover squash by about 1 inch. Let simmer for about an hour, until squash is very soft.
Using an immersion blender, blend the soup until smooth. Add pepper to taste, and more broth for desired consistency.

Nutritional info*: Calories 155  Fat 4.1g  Sat Fat 1g  Chol 2.5g  Sod 490.8g  Carb 31.2g  Fiber  7.4 
Pro 3g
*All nutritional info was not provided in the original recipe.  I use the Recipe Calculator at to calculate nutritional value.

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