Seared Sage Pork Chops with Apples and Cardamom, aka ENJOY DUCK FAT RESPONSIBLY

Mother Nature weeps.

She blows, gusts and storms, pounding through the east coast.

I hope you are all keeping safe while Hurricane Sandy thrashes about outside.

She’s clearly mad because she doesn’t have enough fat in her diet.

Rainy weather always brings a particular song to mind, from my favourite band of all time, James:

There’s a storm outside, and the gap between crack and thunder
Crack and thunder, is closing in, is closing in
The rain floods gutters, and makes a great sound on concrete
On a flat roof, there’s a boy leaning against the wall of rain
Aerial held high, calling “come on thunder, come on thunder”
Sometimes, when I look deep in your eyes, I swear I can see your soul
Sometimes, when I look deep in your eyes, I swear I can see your soul

I hope our power doesn’t go out as I type this.

As you all know, I’ve been on a super strict eating regimen since late July thanks to numerous food intolerances. This means no eggs, no dairy, no gluten (gee, that’s a hard one), and certain vegetables and spices. As per Mark Sisson’s Primal Blueprint, I could be eating dairy if my body allowed it.

But it sure doesn’t. Congestion follows; I really don’t need that in my life.

I feel like I should rename the site to PaleoPat, as I’m hardly scarfing any dairy. But alas, PaleoPat doesn’t have the same ring to it as PrimalPat, now does it?

Edited March 27th, 2015. It’s amazing what ‘symptoms’ we convince ourselves we have because we were told we have ‘intolerances’. I was never intolerant to anything. IgG tests are bullshit. I spent nearly $500 on mine.

Fall is upon us, and if it wasn’t screaming wind and hurling rain outside, it would be rather lovely: copper, scarlet and gold leaves teasing us from solemn trees.

This also means tucking in to a bowl of savoury stew, squash, ripe apples, and pumpkins. Flavours that harmonize well with cinnamon, cloves, and sage.

Okay. Are you sitting down?

Good.

You like pork, right?

Wait. Of course you do. You’re reading my blog.

I bought three mammoth sized pork chops with the bone-in from Medium Rare and created a dish that’s perfect for a miserable evening such as this.

But really. Any evening will do. Especially if you need cheering up. I promise: this meal will make you go “OH MY GOD” and “HOLY $#@!” because as usual, it’s luscious, rich, and if…if…you’ve fallen off the Primal/Paleo bandwagon, fear not. Despite your binge of processed white flour, sugar and rancid omega-6 laden fats… OMG PAT STFU. WHITE FLOUR, SUGAR AND ALL FATS ARE DELICIOUSABLE.  

you’ll feel like you came home once the combination of pork, duck fat, sage and apples flirt with your tongue.

I promise.

Or I’m not PrimalPat.

Dammit.

Now…

DUCK FAT.

Yes, there it is. DUCK FAT.

Can you dig it? I was passionately in love with the wild boar lard I purchase fervently from Medium Rare. I dream about it. I salivate just thinking about it.

(Okay, no I don’t…yes, I do…no…wait).

But after Canadian Thanksgiving, I stopped on by, looked in their fridge to happily embrace two tubs of it…

…but…

…THEY WERE SOLD OUT.

OH GOD!

Heart palpitations. Shallow breathing. Sweaty palms.

Okay, I need my animal fats, and I need them NAOW.

Wait. What’s this?

Duck fat?

Hmmmmmm. Okay, let’s do it.

I seared my pork chops in some duck fat when I made this dish. Later on that evening, when I was ravenous and needed something to eat, I dug in. That’s when my taste buds screamed:

“You’ve taken the exit from Same Ol’, Same Ol’ Highway into FLAVOUR CITY OH MY GOD!!!!11!!!1111!1!1!1”

So on, and so forth.

Please enjoy duck fat responsibly.

Seared Sage Pork Chops with Apples and Cardamom

Three mammoth sized pork chops with the bone-in, roughly 1″ thick
A very generous cracking of black pepper
Sea salt, himalayan salt, whatever
Generous amount of dried sage
A sprinkling of onion powder
5 cloves
5 cardamom pods
1 Royal Gala apples, cut into chunks. Use what you have.
THE MIGHTY AND SCRUMPTIOUS DUCK FAT…MAY INDUCE FOODGASMS ABOUND. I AM NOT RESPONSIBLE IF YOUR WIFE/HUSBAND/SIGNIFICANT OTHER/CAT/DOG DISPLACES YOU FOR DUCK FAT. FAT LUST IS SERIOUS BUSINESS.

It happens.

Preheat your oven to 375 degrees. Coat your awesome pork chops in all dried spices, except the cloves and cardamom. In a pan over medium high heat, melt your OHMAHGAWDSOAMAZING duck fat, roughly one tablespoon. Sear your pork chops until beautifully golden brown. Remove from your pan, and set these aside in a roasting pan.

Add your apples to the frying pan, and sauté over medium heat in the leftover fat and herbs for about 15 minutes. Add an extra dash or two of dried sage, and season with salt and pepper. Add in your cloves and cardamom pods*.

*Gently crack your cardamom pods before adding them; this way they can release their fragrant citrus notes and party hard with your pork and apples. Continue cooking for another 3 – 5 minutes, covered.

Add this glorious mixture to your pork. Now whack the whole thing into the oven for approximately 15 – 20 minutes. Don’t overcook your pork, or I’ll come over and slap you. Dried pork is shameful.

SHAMEFUL!

Don’t disappoint me. That hurts. Right here.

*points in general heart direction*

I should also let you all know…I’m currently out of duck fat…AND lard…

…OH GOD! THE END IS NEAR!

Remember: enjoy luscious animal fats responsibly. Now if you excuse me, I have to find something to eat…

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One thought on “Seared Sage Pork Chops with Apples and Cardamom, aka ENJOY DUCK FAT RESPONSIBLY

  1. B.B. says:

    This was great, although I needed to use bacon grease as a substitute. Also baked a yam to go along with fresh cantaloupe. Cardamom always brings out good flavors and lots of comments from those at the table.

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