Recipes posted a year ago:
- Sweet Chile Cashew Chicken Salad (popular at potlucks!)
- Poblano Lime Sauce
- Lime Cilantro Chicken
I need to show off my newest apron. This is from another pattern and fabric I have had for a while and finally put my sewing machine to work. It is nice to have a new one that can get all stained and dirty. The other one I had is seeing a lot of use so it was time to have a couple to swap between! Plus it is reversible so if one side gets too dirty I can turn it around.
Okay, on to the food. This recipe is so easy to make! I literally just threw together a few items that I thought would make a tasty combination and I was right!
Gather Up:
- Two or three large pork steaks or pork chops
- 1 tablespoon of coconut oil
- 1 tablespoon of cider vinegar
- 2 teaspoons of coconut aminos
- 2 teaspoons of herb de Provence, divided
- 1 can crushed pineapple or fresh pineapple, chopped
Heat oven to 400 degrees. Place pork in 13 x 9 pan. Add about half cup of water to the pan. In a small saucepan, melt the coconut oil (do not overcook) remove from heat and add in the cider vinegar, coconut aminos, 1 teaspoon of herb de Provence. Mix and pour over the pork. Next, spread the pineapple over the pork and then sprinkle with remaining herb de Provence.
Place in oven and bake 30 to 40 minutes, or until meat thermometer reads 140 to 145 degrees.
Purely Primal 
Suggestion. Use fresh pineapple. The canning process kills the bromelain (digests protein) which helps to break down the meat. This is why you use canned pineapple w yogurt instead of fresh because the bromelain has been deactivated.