Pork Fingers
Cuisine: UPC
Author: Urban Paleo Chef
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Looking for a finger-food Paleo meal, and just don't feel like eating Mushrooms tonight? Give some Pork Fingers a go!
  • 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.
Recipe by Urban Paleo Chef at http://urbanpaleochef.com/2014/11/04/pork-fingers/