Asian Pork Chops
I was jonsing to cook up some sort of Paleo Chops and found this recipe on Paleo Effect:
My pork chops were thick and boneless (theirs calls for bone-in), but otherwise, I followed their ingredients exactly to make the marinade (I used the honey option in lieu of coconut crystals).
I let the chops marinate for several hours before I was ready to make dinner.
Then, I preheated the oven to 375, heated a cast iron skillet on the stove top with a little coconut oil, then added my pork chops, trying not to include too much of the marinade.
I browned the chops on each side (~2-3 minutes each, give or take). Then, I poured the rest of the marinade into the skillet and transferred it to the hot oven.
I baked them for ~30 minutes, covered. Internal temperature should reach 145.
Verdict: the flavor was really good and everybody enjoyed these. I think cooking them in the juices helped keep them moist. Also, we poured the juices into a jar to pour over the chops on the plate. Yummy flavor!