Dinner’s never been easier thanks to this oven-roasted Paleo pork chop recipe.
Chef Tom Douglas is a pretty popular guy around my neck of the woods. He’s got restaurants everywhere up here. He also has a little shop called the “Rub With Love Shack” near Pike Place Market… spices galore! I’ve had the salmon one for a while and have really enjoyed it. Problem is that brown sugar is a main ingredient. Thankfully, I have my stand-by coconut palm sugar, which made for an awesome knock-off version. Sorry, Chef.
- 1 TBSP coconut palm sugar
- 1/2 tsp kosher salt
- 1 tsp paprika
- 1/4 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp oregano.
Rub: 4 Pork loin steaks with spice blend.
Roast: 400°F for about 30 minutes. Confirm internal doneness with a thermometer to be on the safe side. Pork should land at 150°F – 160°F for medium. Remember to let the steaks rest a good 5 minutes before you cut into them or the juices will run everywhere and that would just suck.