Courtesy of Everyday Paleo

Courtesy of Everyday Paleo

Hi all! Here at the farm, we have been eating a lot of our own animals. Yeah, caveman-style literally! The bunnies were fun at first, but we got them too late in the game I am afraid. Never wanting to be touched and shredding skin when a contact is made,  they met their demise. The budget is tight and we also have chickens, sheep, and dogs, and so buying them food endlessly had to cease. Brandon, my husband and hunter, says they taste like chicken. I wouldn’t know because I was too traumatized to digest them.

With our chickens, we are down from 20+ hens to 10. With winter, we haven’t received many eggs and we had a lot of older gals in the pen and so some had to become dinner. I give my husband credit because killing an animal you’ve raised is so much harder than shooting one in the hunting field. And he did that too!

In November, he shot a cow elk and we have been eating meat from that, as well. So since I have no pigs on the premises, I have been dying for some pork chops! I used this recipe a long time ago and revisited it this evening for an enjoyable meal. Hope you enjoy it too!

Dad’s Pork Chops

4 pork chops, 1/4-inch thick

Salt and pepper, to taste

½ cup Dijon mustard

1 teaspoon mustard powder

1 teaspoon dried french thyme

1 teaspoon crushed garlic

1 tablespoon coconut oil

Preheat oven to 425°F. Season pork chops lightly with salt and pepper. In a small bowl, combine mustard, mustard powder, French thyme, and garlic; mix well and spread evenly over both sides of the chops. Heat the oil in a large skillet over medium-high. Add the chops and brown for 2 minutes per side. Transfer your skillet to the oven and cook for an additional 5-8 minutes, until no longer pink and cooked through.

Link to the recipe source:


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