Weeknight Roast Chicken


I love roast chicken! This was the most simply seasoned chicken I have ever made and also the quickest to roast. The pan sauce came together so easily while the finished bird was resting. I loved every bit of this meal and I would gladly make it weekly if my family let me 😉 Instead of typing up all the recipe here, I’m posting a link to where I found it at Nom Nom Paleo (I love that name). Over there you’ll get to see step-by-step photos and extra tips and tricks. Thanks for reading, enjoy!

**Weeknight Roast Chicken Recipe**



Bacon Apple Smothered Pork Chops

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I’m really enjoying the paleo way of cooking! I have been going strong for two months now, and have maintained (without regular exercise), my 15 pound weight loss – all without counting calories or fat. One of the greatest benefits of the change is that I haven’t had a migraine or headaches! Also, food just tastes better and I’m never hungry:)

I rarely cook pork, let alone chops, but I really wanted to try out this recipe from Nom Nom Paleo. If I had cauliflower at the time, I would have made mock mashed potatoes. That would have gone perfectly with the chops because this dish makes a good amount of gravy. I was really pleased with the flavor, but next time I’ll probably add more apples to it.


I used three huge pork chops for this that were each about one inch thick!

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It smelled amazing! Thanks for reading, enjoy!

Bacon Apple Smothered Pork Chops – adapted from Nom Nom Paleo

  • 6 slices bacon
  • 2 TBSP arrowroot powder
  • 1 1/2 cups bone broth or chicken stock
  • 2 pounds of bone-in pork chops
  • kosher salt
  • black pepper
  • 1 TBSP ghee
  • 1 large yellow onion, thinly sliced
  • 1 apple, peeled, cored and thinly sliced
  • 2 garlic cloves, minced
  • 2 fresh thyme sprigs

Directions – 

Fry the bacon in a small saucepan over medium-low heat. Once the bacon is crisp, scoop it out and place it on a paper towel-lined dish.

In the same saucepan, add the arrowroot powder into the drippings to form a smooth roux. Keep whisking until browned, then pour the broth in and stir until incorporated. Increase the heat to med-high, and bring the sauce to a boil. Cook until thickened, then cover the pan and set it aside.

Season the chops on both sides with salt and pepper. Heat ghee in a large skillet over medium-high heat. When the pan is hot, add the chops and cook on each side for a minute or until golden brown. Transfer chops to a plate. Toss the apples and onions in the same skillet, season with salt and cook, stirring constantly. Continue cooking until the apples and onions brown on the edges. Add the garlic and saute until fragrant, then add the chops back into the skillet. Pour the reserved sauce over the chops and add the thyme sprigs. Bring the sauce to a boil, then reduce heat to low and cover. Simmer for 30 minutes or until the pork is fork tender.

Plate the chops, and top them with gravy and reserved bacon bits.