It may be in my ancestral DNA, but I absolutely love the combination of pork and ginger!
Pasture-raised pork is an excellent source of protein. Pork also contains an abundance of vitamins and minerals that support thyroid health, including B vitamins for energy, growth and metabolism, as well as selenium, zinc and iron, minerals that are essential to convert T4 (the inactive form of thyroid hormone) to T3 (active form). Iron is also necessary in order for iodide to convert to iodine, necessary for producing thyroid hormone.
Gingerroot (a.k.a. ginger) is a rhizome that has been used medicinally in Traditional Chinese Medicine as well as in Ayurveda for centuries to prevent nausea and vomiting; improve circulation; as a digestive aid (it can definitely help move the bowels!); and, to treat colds, cough and headaches. Ginger also has anti-inflammatory, anti-bacterial and anti-viral properties.
I love ginger for its sharp sweet-spicy aroma and taste. And I use a generous amount of minced ginger for this delicious pork chop rub.
Ginger Pork Chops
Serves 2
2 pasture-raised pork chops, bone-in, rinsed well under filtered water; pat dry
3-4 tablespoons finely minced gingerroot (I use a food processor)
4 to 8 garlic cloves, finely minced, depending on how garlicky you like your pork chops (I use a food processor)
1 cup raw apple cider vinegar
2 teaspoons unrefined, organic coconut oil
Celtic sea salt
Freshly ground black pepper
1/2 to 1 cup organic, no-salt chicken broth, ideally homemade
Preheat oven to 350ºF.
Place pork chops in a 9-1/2-inch glass pie plate. Season (very lightly) with Celtic sea salt and freshly ground black pepper, both sides of pork chops. Using a spatula, evenly distribute and spread the minced garlic and minced ginger on both sides of the pork chops. Pour apple cider vinegar over pork chops. Cover tightly with plastic wrap and let marinate for 30 to 60 mins. (If you’re in a rush, you can also cook immediately).
In a 12-inch stainless steel skillet (including stainless steel handle), warm 2 teaspoons of coconut oil over medium-high heat. When oil is hot (but not smoking), add pork chops to skillet. Sear 2 minutes on one side. Using tongs, flip pork chop over and sear the other side for 2 mins. If garlic and ginger are sticking to bottom of skillet, pour the raw apple cider vinegar marinade over pork chops and into skillet to deglaze. Once the raw apple cider vinegar cooks away, add chicken broth, as needed, and scrape off any bits of garlic and ginger from bottom of skillet. Let broth come to a gentle simmer before transferring skillet to the oven.
Place on center rack. Bake apx. 9 minutes, then turn skillet and roast another 9 minutes, or until internal temperature of pork chops is 160°F. Be careful not to overcook.
Serve warm and drizzle the ginger jus over pork chops.
