No words can really describe this dish. Its simple, elegant, and mouthwatering!!
I was in the mood for some good ol’ fashioned pork, but wanted to bump it up a bit. Make it classy, cause we are a classy broad!
In our most recent purchase from our local farm, we received a handful of fresh lavender and pink peppercorns. Now if you follow my Instagram, I posted some fun facts about the pink peppercorn. One of them being that they are part of the cashew family, so if you are allergic to tree nuts, you best be staying away from pink peppercorn!
….Back to the recipe.
If you’ve never tried lavender in dishes, you may want to think about starting that tradish. I’m sure many of you even have lavender growing around your house. Lavender goes great with rosemary, thyme, and even fennel. Our dish was simple: lavender + rosemary.
LAVENDER AND ROSEMARY SKILLET PORK
-pork cutlets (whole foods has them pretty thick, so I was able to buy 3, slice, and have 6 pieces)
-5 fresh lavender flowers, chopped
-handful of rosemary, chopped
-2 tbl+ of avocado oil (when cooking the pork you will need to add more in after removing pieces)
-salt
-pink peppercorns, crushed
–Heat 2 tbl oil in skillet.
–Take your pork and rub 1 side with lavender,rosemary, and salt.
–Place pork in hot skillet and let cook 7 min. Flip, and sprinkle more lavender and rosemary over it. Let cook for another 7 min.
–Remove from heat and let rest for at least 5 min.
–Top with fresh crushed pink peppercorn, or reg pepper works too.
Serve with smashed potatoes.
–To make potatoes preheat oven to 400°
–Take a baggy and mix oil, lavender, rosemary and salt with the potatoes.
–Bake for 20 min, then remove and smush with a fork.
–Put back into oven and cook another 10 min or until crispified.
Serve with a side salad.
Whole30: yes
Paleo: yes
