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
First I cut the pockets in the chops so the brine would have more surface area to work into.
I put the chops in a one gallon Ziploc bag and poured in the brine.
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.
When the chops came out of the brine they got a good rinsing.
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
The chops were stuffed, sprinkled with some Todd’s Dirt and placed in a foil pan,
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.
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!