Fruity, Spicey and Downright Delicious: Butterfly Chops

Happy New Year!

On Today’s Recipe Reveal: Butterfly Chops

Thankfully, the New Year is off to a tasty start. (Except for that whole coffee drama this morning…don’t even ask). And while out on my usual trip for fresh cuts, I came across some mouth watering juicy goodness: Thick Cut Chops, from Fligners.  Threw some produce in the cart and went home to plan my New Year’s Day Delight!


I started with the produce. As always, anything goes! The idea is to flavor the food with less salt preservatives and junk that  none of us can even pronounce, and more whole foods. So I cut up some: Leeks, Turnips, Apples, Garlic, Portabella Mushrooms, Sage, Rosemary and some assorted Peppers. 


Next I prepared the pan for those delectable chops. A generous rub down of Coconut Oil and I was ready to slice the chops.

* Don’t cut all the way through….think ~butterflies…not sandwich!

Once they’re sliced, I  inserted a little bit of each veggie, fruit and herb.


I placed them in my  prepared pan and put them in the oven. (Cook till no pink remains…remember, this is pork, not beef. Cook WELL!)


While those were cooking, I had some thin chops as well. I buy my meat and poultry by the box, so I decided to throw the rest of the veggies in a pan and gently saute’ them in some coconut oil. Then I pan fried (I used STUBBS Marinade) the thin chops.


By the time I was finished with the pan chops, my lovely butterflies were complete!


Remember, don’t be too cautious! You don’t know what works, if you never try! Mix those fruits, veggies and fresh herbs into a work of art. Get creative! There’s a lot of joy to be found in cooking; One only has to be brave enough to throw it all in and taste the end result. You never know, it could become the masterpiece of a lifetime.

Happy New Year!


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