Teriyaki Porkchops

You know how my favourite protein is a big, fat steak? Well my SECOND favourite protein has to be a big, fat and juicy porkchop! Although my go-to method for cooking anything is on the grill, today we had a pretty bad storm so I decided to get out the good ol cast iron skillet. All is takes is a quick sear on both sides and then I pop them in the oven for about 10 minutes. Of course, first I prepare my marinade (thanks mom!) and allow it to soak in for about 30 minutes. This combined with the sear and bake method really keeps the juices sealed and keeps the pork moist and tender.

Since this chop is quite flavourful and substantial, I decided to keep the sides light with a leafy salad and some steamed vegetables. Nutritious AND delicious, a must have for any Paleo meal.

Click here for the recipe!


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