Chicken Thigh Marinade

• 
  8 bone-in skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 3 Tbsp honey or maple syrup
• 6 cloves of garlic minced
• ½ tsp freshly ground black pepper
• 2 tsp Himalayan Salt plus more to taste

Mix together and put into a reveal bag 4 hours or overnight!

Creamy Cajun Porkchops

Creamy Cajun Pork Chops

Ingredients

• 4 thick-cut Pork Chops 
• Himalayan salt & pepper to taste
• 1 tbsp coconut oil
• 1 small yellow onion, sliced
• 1 cup sliced mushrooms (about 4oz)
• 3 cloves garlic, minced
• 1 cup Chicken boullion (low-sodium, organic)
• 2 bay leaves
• 1 cup plain Greek yougurt
• 1 tbsp Cajun seasoning ~ No sugar variety!
• 1 tsp smoked paprika (optional)

Instructions

1. Season chops with salt and pepper. Heat coconut oil in a large skillet over medium-high heat.  Brown chops, about 5 minutes per side.  Remove chops to a plate and set aside, leaving fat in skillet.

2. Add onions, garlic and mushrooms to skillet and sauté until softened, about 5 minutes. 

3. Add the chicken boullion and scrape the pan, stirring up any browned bits.  Season with Himalayan salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.  Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through.

4. Remove cooked chops to plate and cover loosely with foil.  Add Cajun seasoning and paprika. Increase heat to high and bring pan juices to a boil and reduce to half.  

5. Remove bay leaves and remove from heat. Wait a couple of minutes for sauce to cool before adding yougurt to prevent curdling. Whisk in Greek yougurt, until smooth and creamy and heat for 3 minutes on very low heat, be careful not to boil.  Taste and adjust for salt and pepper.  Add chops back to pan and coat in sauce and heat another minute or two.  

   
   

   Serve with pasta or zucchini noodles! 

   
   

   **21 day fixers**

   
   

   1 Pork chop, 1/4 sauce

   1.5 red, .5 green, 1 tsp 

   
   

   
   

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Italian Pork Chops

80 Day Obsession Recipe!!

Italian Pork Chops

Ingredients:

- 4 Pork Chops (I used boneless)

- 1 cup sliced mushrooms

- 4 Roma tomatoes (I also threw in a handful of cherry tomatoes I had wrinkling in the fridge), cut in quarters 

- 1 small onion, sliced

-1/4 dry white wine

- 1 tbsp coconut oil

- 2 cloves garlic

- 1/2 tbsp basil

- 1/2 tbsp oregano

- 1/2 tsp himalayan salt

- 1 tsp organic corn starch 

- black pepper to taste

Directions: 

1- Preheat oven 375. Heat oil on high in a frying pan, sear pork chops one minute each side until browned. Place into casserole dish. Sprinkle oregano, basil and salt over chops.

2 - While pan is still hot, add white wine and and garlic. Scape pan to remove all browned bits and mix with wine. Pour over chops.

3 - Top with mushrooms, onion and tomatoes. Sprinkle with a little more basil and cover.

4. Place in oven and cook for 45 minutes - 1 hour (depending on thickness of chops). Place on burner and turn on heat.

5. Remove from oven and place chops to one side.  Mix corn starch with a couple tsp of warm water and add to the sauce in the bottom of pan. simmer for 5 minutes to thicken. Remove from heat and let sit for 5 minutes.

I served this over brown rice but would be awesome on potatoes or pasta!

Color Container*** Serves 4!

1 red, 1 green, 1tsp and 1 yellow if you have over rice 

Jalapeño Apricot Pork Chops

Jalapeño Apricot Pork Chops

Ingredients:

• 4 Pork Chops

• 1/3 cup organic chicken stock

• 2 tbsp white wine

• 2 tbsp No Sugar Added apricot jam

• 1/3 cup unsweetened apple sauce

• 2 tbsp chopped jalapeño (fresh or pickled)

• pepper for taste

Directions:

1. Spray large pan or use coconut oil. Fry Pork Chops until no longer pink.

2. Add chicken stock and wine, stir and scrape the brown bits from bottom of pan. Cool for 5 min.

3. Add jalapeños, jam and apple sauce. Cook until sauce thickened (5 minutes)