Paleo “Breaded” Pork Patty with Paleo Country Gravy & Roasted Veggies

Need a gluten free and primal side dish? Paleo “Breaded” Pork Patty with Paleo Country Gravy & Roasted Veggies could be an excellent recipe to try. For $1.95 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 60g of fat, and a total of 698 calories. This recipe serves 6. This recipe from What's that Smell has 32 fans. A mixture of olive oil, coconut flour, ground pork, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is good. Braised country style pork ribs, roasted vegetables and gravy, Easy Roasted Pork Shoulder – Low Carb, Paleo, Whole 30, and Paleo Diet: Roasted Butternut Squash And Harissa Pork Shoulder are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 450 degreesDrizzle a thin layer of olive oil in the bottom of a small 9"x9" casserole dishAdd veggies to dish and season to taste with salt and pepper. You can also add garlic powder and onion powder.Cut butter into 4-6 pieces and scatter on top of veggies.Drizzle with remaining olive oil.Roast for 20-30 minutes or until veggies begin to soften. Stir occasionally.Reduce heat to 400 degrees & place pork patties in oven.Prepare pork patties while veggies begin to roast.Stir all of the dry ingredients together in a large bowl until completely combined.Place olive oil in a shallow dish and dry ingredients in a second shallow dish.In a large casserole dish or baking sheet, coat bottom with a thin layer of olive oil or grease with butter.Dredge each patty in olive oil then in dry ingredients until coated. Place in casserole dish or baking sheet. Repeat until all of the pork patties are coated and ready to bake.When the veggies are starting to get soft and have roughly 15 minutes left to roast, add the pork patties to the oven and bake until cooked through (160 degrees is recommended for ground pork) flipping the patties halfway through.While everything else is baking, melt butter for gravy in a saucepan over medium heat.Reduce heat and stir in the coconut flour and tapioca flour. The mixture will be quite thick.With a whisk, stir in coconut milk until lumps are almost gone, then stir in chicken broth.Continue to whisk until all lumps are gone.The mixture will seem very runny at first but should thicken up. You can opt to add additional tapioca if you think it is too runny, but then your gravy may end up a bit gelled.Add in salt & pepper (we added extra pepper) and serve.

 

Step by step:

1. Preheat oven to 450 degrees

2. Drizzle a thin layer of olive oil in the bottom of a small 9"x9" casserole dish

3. Add veggies to dish and season to taste with salt and pepper. You can also add garlic powder and onion powder.

4. Cut butter into 4-6 pieces and scatter on top of veggies.

5. Drizzle with remaining olive oil.Roast for 20-30 minutes or until veggies begin to soften. Stir occasionally.Reduce heat to 400 degrees & place pork patties in oven.Prepare pork patties while veggies begin to roast.Stir all of the dry ingredients together in a large bowl until completely combined.

6. Place olive oil in a shallow dish and dry ingredients in a second shallow dish.In a large casserole dish or baking sheet, coat bottom with a thin layer of olive oil or grease with butter.Dredge each patty in olive oil then in dry ingredients until coated.

7. Place in casserole dish or baking sheet. Repeat until all of the pork patties are coated and ready to bake.When the veggies are starting to get soft and have roughly 15 minutes left to roast, add the pork patties to the oven and bake until cooked through (160 degrees is recommended for ground pork) flipping the patties halfway through.While everything else is baking, melt butter for gravy in a saucepan over medium heat.Reduce heat and stir in the coconut flour and tapioca flour. The mixture will be quite thick.With a whisk, stir in coconut milk until lumps are almost gone, then stir in chicken broth.Continue to whisk until all lumps are gone.The mixture will seem very runny at first but should thicken up. You can opt to add additional tapioca if you think it is too runny, but then your gravy may end up a bit gelled.

8. Add in salt & pepper (we added extra pepper) and serve.

Nutrition Information:

covered percent of daily need