I was just googling recipes (which is something I advise you to do) for paleo food. I landed at fast paleo and saw something that look so delicious! It looked like I bake a chicken (but it’s not chicken, it’s pork) as usual, and all I had to do was make this topping! It started making me think about how I hate when recipes have a huge list of ingredients – if it has more than 8, I’m skipping it.
Sometimes, there’s ingredients I don’t have, and wouldn’t just go out and buy, like duck fat. When you see non-paleo items or items that you don’t have on hand, DON’T WORRY – I would just use what’s handy in the kitchen like olive oil or coconut oil (but some are more coconutty than others). Best case scenario, google your problem especially when it concerns almond flour vs. coconut flour (they are different types of flours that are not a 1:1)
1. Heat a frying pan on medium. Melt a bit of duckfat in the pan. Season pork chops with marjoram, salt, and pepper, and place in pan.
2. Fry with lid on for about 7 minutes each side, until fully cooked through. Remove from pan.
3. Add red wine vinegar, water, onion, dates, garlic, and salt to the now empty pan. Scrape any pork bits left behind to make sure they incorporate.
4. Continue cooking on medium heat until sauce is reduced and onions are soft. Scoop on top of pork medallions and serve.