Sun-dried tomatoes are fast becoming my new favorite thing. Right next to avocados. Right next to this pork. That’s right.

I like this pork more than avocados. It is now on my top five favorite recipes ever! And you can easily sub chicken breast or probably tofu for the pork. And as usual, the best recipes are the ones I didn’t really plan out or think about. I just had a craving and some things laying around…

 

Do yourself a favor and make this. It took me about 10 minutes to whip together but was super tasty – enough to use as a date night dinner.

 

Not to mention the meat and sauce itself can be thrown on just about anything. Cauliflower rice, salad, mashed “potatoes“, kelp or regular noodles, or in a sandwich… I had some spaghetti squash and yesterday’s coleslaw.

 

I bet even beef would be okay in this recipe… mmm pan fried streak strips! OR EVEN SHRIMP! The trouble with cooking is that you get so many ideas about how to modify existing recipes and not enough time and money to make them all… *sigh*.

My idea of heaven is a kitchen with two freezers full of assorted cuts of meat and a magic fridge like in The Sims where food just appears when you need it.

Ingredients:

  • 2 pork loin chops cut into 1” strips (or cubed)/chicken breasts/meat of choice
  • 1/4 onion, diced
  • 2 cloves garlic, minced fine
  • 1/3 cup chicken broth
  • 1/4 + 1T cup balsamic vinegar
  • 10 sun-dried tomatoes in oil (This can be tricky to find as they’re usually soaked in something non whole30 approved. I found some at my Planet Organic and soaked them myself for a couple hours in Virgin Olive Oil)
  • 1/4 cup basil macadamia pesto
  • 2T cooking fat of choice (I used coconut oil)
  1. Heat the oil in a medium sized skillet for a couple minutes.
  2. When the pan is good and hot, add onions and garlic and cook for a couple minutes until soft.
  3. Next add the pork and 1T balsamic vinegar. Fry for 3-4 minutes on each side then set aside.
  4. To the pan, add the chicken broth and vinegar. Scrape up any browned bits of meat and fat and stir the sauce. You want to bring it to a nice boil and let it do so for a couple minutes. Bring it back down to a simmer and add the tomatoes – the sauce should be nice and thick before the next step.
  5. Add the pork back in and stir over low heat for another minute or so. If you want the sauce to thicken some more, turn the stove off but leave the pan on and let the mixture cool. It should start to thicken some more.
  6. Mix in the pesto and make sure you use a rubber scraper to get every last bit of the sauce out of the pan because every time you waste some of this stuff, a chef sheds a single lonely tear.
  7. Top with avocados and sigh deeply. Ahhh.
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