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Paleo Stuffed Pork Chop

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This is another great Paleo friendly recipe that got rave reviews at my house.  Click on the picture for a step by step photo recipe.

These beautiful double cut chop started out in a brine of:

  • 6 ounces pineapple juice
  • 2 ounces apple cider vinegar
  • 2 tablespoons sea salt
  • 2 tablespoons clover honey
  • 8 ounces water

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First I cut the pockets in the chops so the brine would have more surface area to work into.

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I put the chops in a one gallon Ziploc bag and poured in the brine.

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I squeezed out all the air, zipped it up and put the chops in a bowl surrounded with ice so it would cool down faster.  It went into the refrigerator for three hours.

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When the chops came out of the brine they got a good rinsing.

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Next, I got the stuffing ready:

  • 1 cup raw cauliflower grated
  • 1/2 medium onion diced
  • 2 cup baby portabella mushrooms diced
  • 1 large egg
  • 2 tablespoons almond flour
  • 2 tablespoons dry parsley
  • Salt and pepper to taste

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The chops were stuffed, sprinkled with some Todd’s Dirt and placed in a foil pan,

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and put into The Big Green Egg, running at a clean 350 degrees until the internal temperature reached 145 degrees.  This took about an hour and 15 minutes or so.  I wasn’t really timing it, I was waiting for my new (and highly recommended) ThermoWorks Chef Alarm to let me know when they were done.

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The results were absolutely awesome!  I served them with roasted Brussels Sprouts and unsweetened applesauce sprinkled with cinnamon.  This is definitely one to try, even if you’re not following the Paleo a.k.a. Caveman Diet.  Good food is good food after all!  Here’s how they turned out, enjoy!

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10 Responses to “Paleo Stuffed Pork Chop”

  • Leah:

    That Paleo stuffing looks AMAZING! And look at those sprouts – cooked to perfection :)

  • Stephen:

    Wow nice cook I love stuffed pork chops.

    Do you like the ThermoWorks better than Maverick 732?

    I like the Maverick remote transmitter so I don’t have to go up and down two flights of stairs to check temps. Does ThermoWorks have something similar?


  • Stephen,
    I have both and use them for different things, both are great. When I’ll be spending a lot of time away from the cooker, I use the 732 for it’s wireless receiver. I have 4 Chef Alarms which I use for comps, lined up with one in each of the big cuts (butts and briskets). The big advantage with the Chef Alarm is the availability of a waterproof, fully submersible temperature probe that’s good to 700 degrees.

  • Stephen:

    Thanks, Bob.

  • David Somerville:

    Beautiful! I’ve never had much luck with roasted brussel sprouts..any tips?

  • Dave,
    I put them cut side up on a foiled baking sheet, make sure they get a good drizzle of olive oil then season with salt, pepper and garlic powder. Cook at 375 until they get nice and brown (about 20 – 25 minutes usually does it. If you like them more tender, you can par boil first, then pat dry, cut in half and follow the above process.

  • Mr. Jeff:

    Hi again Mr. Bob,

    This is a must try for me. I was talking about this the other day , and someone said that looks like a Santa Maria BBQ. What the heck is Santa Maria BBQ ? I thought I have heard of all types of BBQ, but Santa Maria BBQ ? Please help me out here. Thanks Mr. Bob

  • David Somerville:

    Thanks, Bob…will try!

  • Hi Mr. Jeff,
    Santa Maria BBQ is named after the place it originated, Santa Maria Valley in California. Most often it consists of beef, usually Tri-Tip cooked over wood or coals on a grill that has a grate that can be raised or lowered to control the temperature. In fact, there is a company named Santa Maria BBQ Grill Outfitters that produces them. Here’s a link

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