Tuesday, February 11, 2014

Coconut Mushroom pork with bacon turnip greens

So, most boring title ever, but whatever. It was super yummy. And today was ANOTHER snow day, which can I just take a minute and say what the hell North Carolina, it is halfway through February, it is time for snow days to be over and done with. It snowed nearly three inches in one day, and it's supposed to snow more tomorrow and Thursday. I do love the snow and it's so nice because AZ NEVER gets snow in the Valley, so it's a nice change, but come on weather gods. It's halfway to March, isn't it supposed to be getting to spring now? Like...soon?
Whatever, snow or no snow, I tackled p90x yoga again today, and I am quite proud to say that I made it through a whole hour of that crazy stuff today. And let me tell you, I am indeed hella sore. But, I feel good and like I worked hard and my butt is on fire guys. On. Fire. But in the best way. So, I'll be back at it again tomorrow, and the goal is to actually finish a session finally. Maybe tomorrow. My butt hurts today.
Anyway.
Here's some tasty pork-stuffs to eat when  your butt hurts, like mine does.

Mushroom and Coconut pork with bacon turnip greens.

What you'll need:
1/2 yellow onion, diced
10 oz mushrooms (or just a whole package sliced, that works too)
2 tbsp coconut oil
4 tbsp minced garlic
1 cup coconut milk
1 cup chicken broth
Big handful of turnip greens
3 slices of bacon, sliced

So, the vast majority of this cooking is done while you are in the living room, so that is a definite bonus for me.
Anyway, the steps for you to follow are thus:

Liberally season you pork chops with salt and pepper and cook in the coconut oil in a deep skillet on medium high heat for about four minutes per side, or until it gets brown on the outside.

Take the pork chops out and put them aside.

If you have to put more coconut oil in the skillet, you can, but either way, saute your onions and mushrooms in the same pan for another couple of minutes, or until the onions start to go transparent.

Pour the chicken broth into the skillet, let it come to a boil, take the heat to med-low and put the pork chops back in the skillet.

Add 2 tbsp of mince garlic, and cover the skillet and let it simmer for ten minutes, in the meantime start the turnip greens.

Take a pan, melt the other tbsp coconut oil and put in your turnip greens. Cover and let the leaves wilt for a few minutes. 
Bacon is my BFF
This meal, unfortunately is NOT a one pot meal by any means. There were like three pots going while I made this. It was delicious, but make sure you've got a lovely husband who is going to do the cleanup for you.

Add your bacon, and 2 tbsp minced garlic to the turnip greens and re-cover.

While the turnip greens are wilting, after the ten minutes are up, add in the cup of coconut milk to the pork chops and let it simmer. Bring the heat up to med-high and simmer, covered, for another ten minutes.

Turn the turnip greens down to med-low and let them heat up until the pork chops are done.

Once the turnip greens are done and the ten minutes are up, you're ready to serve.

I blended my turnip greens in a food processor for a few seconds before I plated, just to break up the turnip greens (which are ENORMOUS).
This stuff was super good, and Mr. Idiot was very disappointed that there wasn't more turnip greens to eat. That's usually a good sign, when Mr. Idiot is bummed there isn't more of it.

I'll admit, this is kind of an intensive meal...there were lots of pots going and lots of checking to make sure everything was going alright, but it was delicious and totally worth it.