Paleo, AIP, Whole30 Recipe: Pan Seared Pork Chops with Roasted Romanesco

Need dinner plans for tonight?  How about this pork chop and romanesco dish, simple to make and nurturing to your body:


Pan searing pork chops takes just minutes, and roasting veggies is really simple.

Pan Seared Pork Chops with Roasted Romanesco:

Serves 2



1 Tbs. ghee

2 organic bone-in pork chops (ask your butcher to slice your pork chops thin.  It speeds up cooking time quite a bit).

1 tsp. sea salt

2 Tbs. apple cider vinegar

1 Tbs. coconut aminos

Fresh chives to garnish


1 Tbs. ghee

1 head of romanesco

1 tsp. sea salt

Black or white pepper to taste (omit pepper if following the Autoimmune Protocol).


Preheat your oven to 350 degrees.

Roughly chop romanesco, toss it in ghee, sea salt and pepper and arrange on a baking sheet lined with parchmont paper.

Stick it in the oven for 25 minutes.  After 25 minutes, toss it with a spatula, then cook it for another 15 minutes or until the romanesco tips start to get dark.

Heat 1 Tbs. of ghee in a medium size frying pan (I like using a cast iron skillet).

Add pork chops, sea salt, apple cider vinegar and coconut aminos.

Cook on medium-low heat with a lid, flipping a few times until it is cooked all the way through.

Remove your romanesco from the oven and turn on the broiler to high.

Place your cooked pork under the broiler for 3-5 minutes or until is gets dark and caramelized.

That’s it!

Plate your pork and romanesco and top with fresh chives (use kitchen scissors for this).  Pictured above is pork and romanesco served with radicchio.

Hope you enjoy this simple and tasty meal!


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