I have a really fun recipe for you today, Pork with Ginger Maple Sauce. It is a wonderful meal loaded with flavor and just a touch of heat, and is from Shelby Law Ruttan’s new cookbook, The One-Pot Paleo Cookbook! This is a wonderful book packed with recipes that are both enticing and delicious regardless of whether you are on a paleo diet.
There are so many recipes that I want to try, it was hard to narrow it down to just one, but I had all the ingredients in my pantry and freezer for this one and boy am I glad I did. The Artist and I both loved it. The perfect blend of sweet and savory flavors, this is a dish that will please everyone in your family!
The One-Pot Paleo Cookbook has you covered with chapters on eggs and breakfast, soups and stews, vegetable main courses, seafood and shellfish, poultry, beef and pork, and measurement conversions. With over 100 recipes, there is something for everyone’s tastes.
The book includes the foundations of the paleo diet, helping beginners understand what to eat and what to avoid, the health benefits of the diet and why people choose it, as well as the power of one-pot cooking, simple ingredients, and fuss-free prep.
Shelby covers how to outfit your paleo kitchen with pantry essentials, produce and proteins, and which equipment and tools to use. She did her best to keep the recipes simple, most with ten or fewer ingredients and quick cooking times, making them perfect for busy weeknight meals. This is a great addition to your cookbook library and one you will return to time after time for creative recipes!
Shelby is the writer behind the popular blogs Grumpy’s Honeybunch and Honeybunch Hunts where she shares her favorite recipes, and the meals she serves her family.
In addition to today’s recipe for Pork with Ginger Maple Sauce, I can’t wait to make her Beef-Stuffed Peppers, Butter Chicken, Shrimp and Sausage with Asparagus, and Sheet Pan Pork Fajitas! The Cauliflower Rice Tabbouleh, Cabbage Noodles, and Vegetable Lo Mein are also intriguing. I have bookmarked a dozen more recipes that I will work my way through, delighting The Artist with dish after delicious dish!
We had it two days in a row and I’ve already gotten a request to make it again! That is the mark of a great recipe!! Thanks Shelby, this is another winner!!
Today’s recipe is easy to make which is a feature of this book, and it uses mostly pantry items making it a good choice for these challenging times. The recipe calls for bone-in pork chops which I couldn’t find, but I was able to pick up a pork tenderloin at our local farm shop. I adjusted the cook time for the boneless cuts I was using and came up with a beautiful work-around.
I hope you enjoy this Pork with Ginger Maple Sauce and you head over to Amazon to pick up a copy of Shelby’s wonderful book, The One-Pot Paleo Cookbook. Have a terrific weekend!
Key Ingredients for Pork with Ginger Maple Sauce:
- Extra-virgin olive oil
- Onion and minced fresh ginger
- Chili powder, salt, pepper, and cinnamon
- Pork chops
- Chicken broth
- Maple syrup
You should always go by temperature when deciding how long to cook meats. Pork needs to reach at least 145°F on an instant read thermometer inserted in the center without touching a bone. A thermometer is the best and easiest way to tell when to pull your chops off the heat. Remember that the internal temperature will rise a few degrees with the carry-over cooking once out of the pan or oven.
Setting the chops aside while you reduce the sauce provides the perfect timing for resting the chops before serving. This helps redistribute the juices inside the meat giving you more succulent bites every time.
How to make Pork with Ginger Maple Sauce:
- Sauté the onions in hot oil until golden brown and tender; add the ginger and cook for 2 minutes longer then remove from the skillet and set aside
- Whisk together the dry seasonings; rub over both sides of the chops
- Brown the chops on both sides in hot oil; add the chicken broth, maple syrup and the onion mixture back to the pan; simmer until the meat is tender and reaches at least 145°F in the center
- Remove the chops and keep warm while you boil the liquids until thickened and reduced to about 1/2 cup
- Serve the chops with the sauce
- Note: for a lower carb option, use sugar-free maple syrup in place of the regular maple syrup
Kitchen Tools I Use to Make This Recipe (affiliate links):
- Large skillet
- Universal lid (fits several sizes of skillets)
- Mixing bowls
- Chef’s knife
- Cutting board
- Pepper mill
- Instant read thermometer
The chili powder and cinnamon are the places where gluten may hide, especially the chili powder. Always use a reputable spice company to avoid getting unexpectedly glutened. Penzey’s and McCormick are both very good at labeling their products and being clear when there is gluten present in their spice blends.
- 4 tsp extra-virgin olive oil, divided
- 1 onion, chopped
- 1 tbsp minced peeled fresh ginger
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 4 (4 oz) bone-in pork chops
- 1/2 cup chicken broth
- 1/4 cup maple syrup
- In a large skillet over medium-low heat, heat 2 tsp of olive oil. Add the onion and sauté for 10 minutes, or until golden brown and tender. Add the ginger and cook, stirring, for 2 minutes more. Remove from the skillet and set aside.
- In a small bowl, whisk the chili powder, salt, pepper, and cinnamon to combine. Rub the spices over both sides of the pork chops.
- Place the skillet over medium heat and add the remaining 2 tsp of oil to heat. Add the chops and cook for 3 minutes per side until browned.
- Add the chicken broth, maple syrup, and onion mixture to the skillet. Bring to a boil, then reduce the heat to maintain a simmer. Cover the skillet and cook for 8 minutes, or until the meat is tender. Remove the pork from the skillet and keep warm.
- Bring the broth mixture to a boil. Cook, uncovered, for 2 minutes, or until the liquid is thickened and reduced to about 1/2 cup. Serve the chops with the sauce.
Substitution Tip: The carbs in this dish are a little on the high side from the maple syrup. If you would like to reduce the carbs, use a sugar-free maple syrup in its place.
From The One-Pot Paleo Cookbook by Shelby Law Ruttan
Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 451mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 11g
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