PORK LOIN CHOPS IN THE PAN

Today I'll talk about eating pork and gout. Can you eat pork if you have gout? Maybe not, it is not a good idea. However if you are clear of gout, and you want to treat yourself to a pork meal, you can probably have some, considering it will be lean cuts, without heavy duty marbleization happening. And to have that meal with lots of vegetables like a green salad with oil and vinegar and some herbs, garlic, ginger, squeeze of tangerine or lemons. You want to get a pork cut that is lean like I said, also an all naturally raised one. If you knew that the foods you ate was injected with chemicals for whatever reason, would you feed that to your kids? I'm starting to realize how damaging my diet was in the past. It was not good. So the question is this, do we want to feed our bodies good food? Or bad food? Well, as much as possible nowadays I try to eat foods that are at least mostly natural and organic, and surely staying away from the evils of high fructose ingredients, and high sodium too. In fact I'm starting to cook old school. Buy chicken in bulk for instance, make stock from the carcass, cook the different sections accordingly, it makes plenty of meals with different cooking methods as well as flavors.

So back to the pork, in this blog let's do a (Loin Chop), a lean one with no bones and little fat. In fact I ate a piece of this with veggies the other day, that's about close to a week after my gout cleared, I ate lots of fruits and veggies before I ate that, and after. And I drank lots of water, and before bedtime, I drank 3 teaspoons of Bragg Apple Cider Vinegar in a glass of water. Knock on wood, I did not swell up, and this my friends is without taking my Allopurinol tabs. I really don't want to take medication any longer, it's really damaging for our organs. So hence let's get into this pretty safe dish for you gout people.

INGREDIENTS

3- 4 oz. lean loin boneless pork chops. (you will eat only one save the rest in the freezer)

3 lean 4 oz each loin pork chops

Garlic Salt TT
Black Pepper TT

1 tbp. Vegetable Oil (for cooking)

Lots of your favorite veggies and fruits on the side & a scoop of rice (brown or white), not a huge scoop, just a tad the size of your fist, and lots of water with squeezes of lemons or lime, or any citrus fruit.

DIRECTIONS
1. Preheat a large skillet with vegetable oil over high heat, once it starts to smoke, turn down heat to medium.

2. (Chops should come to room temperature about 15 minutes out of the fridge) Place each chop into skillet, using tongs, sear the edges to brown, to cook it through and also to add color or it will look pale.

Loin chops hitting the hot pan

3. After about 3-4 minutes, flip each chop, and continue to cook for about 3-4 minutes.
YOU DO NOT HAVE TO OVER COOK THESE CUTS, WHEN COOKING, LOOK FOR THE JUICES TO RELEASE, THE CHOPS WILL BEGIN TO LOOK SHINY MEANING IT IS SWEATING OUT THE NATURAL JUICES, THIS MEANS THE INSIDE IS COOKING THROUGH.  USE AN INSTANT READ THERMOMETER IF IT REGISTERS 145-150 F, REMOVE IT FROM THE PAN, AND LET IT REST FOR ABOUT 5 MINUTES.

4. Plate the chops with your veggies, fruits, and rice, and drink lots of water.

Until next time healthy cooking healthy eating!

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