Pork Fingers 6



Pork Fingers

I like finger food as much as the next guy. Really, I do. Finger food is probably featured in at least one meal per day. Every day. It’s just incredibly satisfying to eat a meal with my fingers.

So, I have a huge amount of respect for the person who invented Chicken Fingers. They were on to something there! I mean, they did everything wrong, of course. Bread is not worth it’s weight in horse manure to us Paleo people (and, in my opinion, everyone else too). And it’s just so darned hard to find a high quality chicken to eat that most of them aren’t worth processing, let alone cooking and eating. No, Chicken Fingers are a waste of space. But the idea, now that’s something worth a few words!

So, with Chicken Fingers out, that leaves only sausages (most of which are nearly as loaded with garbage as chicken fingers are), or something like a chicken finger food, but made of high quality meat, and not breaded. Sausages are great! At least, when you can find them without all the added crap. But tonight wasn’t really a sausage night. Tonight was a Pork Chop night; but the finger-food version.

Enter: Pork Chops sliced into Pork Fingers.

Pork Fingers
Looking for a finger-food Paleo meal, and just don't feel like eating Mushrooms tonight? Give some Pork Fingers a go!
Cuisine: UPC
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 ~1/2 lb Pork Chops (use pastured, quality pork!)
  • Seasonings: Sea Salt, Black Pepper, Turmeric, Basil, Rosemary (alternatives: Garlic, Italian Seasoning, Paprika/Chile Powder)
  • 2 cups chopped Arugula
  • 1 Avocado, chopped
  • 3 tablespoons Coconut Oil
  • ½ cup Filtered Water
  1. In a pan with a lid, add the pork chops, water, and 1 tablespoon of coconut oil.
  2. Cook on medium-high (about 7 out of 10) covered for about 7 minutes, until the water has cooked off.
  3. Let the pork chops lightly brown before flipping to the other side.
  4. Turn the heat down to medium, or about 5 out of 10, and add about half of the spices that you'll be using.
  5. While this is cooking, prep the serving plates with the Arugula and Avocado.
  6. Cook until lightly browned, or about another 3 minutes.
  7. Once the pork chops are lightly browned on both sides, take them out and slice them into Pork Fingers.
  8. Return the Pork Fingers to the pan, along with the remaining 2 tablespoons of coconut oil, and the remaining spices.
  9. Using tongs, flip the Pork Fingers regularly until you have an even browning on all surfaces.
  10. Serve and enjoy!
From Frozen: This meal will work just as well from frozen! Here's how I would do it: Increase the water from ½ cup to 1 cup. Cook on the first side for 10 minutes and then flip, regardless of how much water is left. Continue to cook until the water has boiled off. Then continue with the recipe from browning.


There you have it, quick, easy, delicious. Who wouldn’t enjoy some Pork Fingers for a great meal?

Alternate meals ideas:

  • Lunch: These are the perfect meal to bring with you to work. They’re simple, easy, and great for a commuting meal. Plus, you’ll be the envy of all your co-workers!
  • Later: If you’re one of the people who can cook several meals on Sundays and plan out your week, these keep well, and are almost as delicious later as they were fresh. This is a great meal to cook on Sunday, to save yourself from having to prepare a full meal for guests to Monday Night Football, or Thursday’s Happy-Hour crowd.
  • Parties: If you’re looking for a finger food for a party, check out the following “Spice It Up!” suggestions, and see if they aren’t just exactly what you’re looking for.

Spice it up!

If you’re looking to take these and make them even more exciting, try one of the following ideas.

  • Once done, wrap them in prosciutto and continue to cook for another 15 seconds per side. Add a little filtered water (Waterboss water softener is preferred), so they can pick up some moisture. They’ll be delicious!
  • Add some Smoked Paprika. The flavor will be an excellent compliment to the natural Pork flavors!

Actual Paleo Chicken Fingers:

If you’re just craving Chicken Fingers, and there’s no getting around that, check out this Chicken Fingers recipe from one of my absolute FAV bloggers around!!


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6 thoughts on “Pork Fingers

    • urbanpaleochef Post author

      Thank you Hari! Any greens should do the trick. I like arugula a lot because it was only domesticated about 50 years ago, so it still has a lot of the wild-plant properties which are great for us. And the flavor. I like the flavor.

        • urbanpaleochef Post author

          You definitely should!
          I’ll bet that you have other green leafy vegetables that fit the same sort of description – that they were only domesticated relatively recently, and so haven’t had their nutrition bred out of them yet. I use live herbs in my salads often for the same reason – because we want their flavors to be sharp and strong, we have tended to breed their nutritional value, rather than their easy taste.
          What greens can you buy which are closer to their wild varieties?

          • Hari Qhuang

            we have some strong flavored leaves – wild ones – i do not know most their names in English 😀

            One of them looks like yellow flowers with citric scent which i really like.

            I also loves wild lemon basil which is more aromatic than planted ones. 😀