a couple pork chops here they're not super thick but they're thick enough to get a sear on them but still have them be moist in the middle we are gonna pair that with some balsamic braised red cabbage and there's some caramelized apple and onion yeah it's kind of like that you can use this more like a paring knife and start around the top right I'll do the same thing on the bottom and then good way to attack it and then over here I'm gonna get after the cabbage and I'm gonna start that I got three slices of bacon I'm just gonna put a little oil in this pan preheated cast-iron skillet get my Bacon's on we got some garlic here when the knife is a quickly that's a good I guarantee that's gonna smell yeah bacon fat and garlic so olive oil after that we'll add a little onion going in there very nice I'm gonna cut flat here kind of get rid of that that that looking good so there's no seeds in there I'm just gonna take these okay got that apples are good no do you think this is sugar in apples a little bit so what we're going to do is draw those sugar out and caramelize apples we've got this pan going here make it hot go those out for you right what's up I'm like and all that cabbage the war oil pepper little throw some salt on top of this cabbage here back trapped in that moisture well this is really where the brave begins once we start to contain some of the moisture it will help break down the cabbage there we go so your job to kind of keep an eye on this cat as soon as you get our apples caramelized the point that we like them we'll just set them aside on a plate and then we'll hit up the onion you take a look at the cabbage okay go ahead and give that a stir she always started to break down a little bit we get some bleeding of the color into the center right the eventually that will bleed all the way to the middle dark purple check our apples oh all right now I got a hot pan here I'm gonna salt these pork chops liberally oil in the pan see the side down very crew so that you have a hot pan at least 350 degrees that way we can get a hard sear on these before the center is dried out these are the top so let's go ahead and transfer them to that in with the onions that be careful then you just want to kind of let them sit there for a minute all right let's take a look at our pork chops here not bad you let this thing go a little bit longer check Kat onions over here how they looking going through that Oh the ball write it for me I'm gonna pull that let this one cook a little bit longer so actually gonna tilt the pan all right we're gonna call this one good pull them off just let them rest in the beginning I did call this balsamic braised red cabbage so we're gonna give it a little balsamic right now hold that in a little bit more salt onions are done check those good apples are ready let's plate I'm gonna see if we can build that instead of kind of right across here Apple go right on top of the pork let's see if we can get a couple more let's show the car libation so you might want to turn these people Munya those will super can kind of like drape across here there you go cat it's good a couple more that tape down here and then when I'd look at picked maybe a nice little drizzle of balsamic they've got no car pull it all together so there it is balsamic braised red cabbage with a pretty hard seared pork chop some caramelized apples and onions and a drizzle of balsamic on paleo Nick this is Belmont Stakes bail me and we're doing what we can to help you keep it paying yo .
Video Description:
There is no question that Catherine Belme is a Culinary Ninja and this video is proof! She joins me to make a Paleo version of a dish I used to make at The Kincaid Grill in Anchorage, AK. Our chops were twice as thick and we served it with buttered black pepper spaetzle, but I'd argue that the Paleo preparation is as tasty and filling.
