Paleo Giambotta and Pork Chops with Pear and Mint Relish

A hearty, savory dinner for cold fall evenings!

The Giambotta recipe was derived from a favorite of mine by Rachel Ray on Food Network's website, of course, I tweaked it to make it Paleo-friendly. 

For the Giambotta:

About 3 tbs olive oil

½ a 10 oz bag shoestring carrots
1 bay leaf or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
1 onions, sliced
1 eggplant, chopped
2 large zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup vegetable stock (no sweeteners/preservatives)
1/2 cup torn or chopped basil (10 to 12 leaves)

Throw the olive oil and carrots in a pot on the stove over med to med-high heat.  After they cook for about 7 mins, add the onion, garlic, and bay leaf.  Cover.  Working next to the stove, add in vegetables as you chop, from longest to shortest cooking time: eggplant, zucchini, then the bell pepper.  Season it with salt and pepper, cover, and allow it to cook for 10 more minutes, stirring occasionally.  Last, add the fire roasted tomatoes, basil, and stock.  Allow it to cook 5 more minutes, then serve. 

For the Pork Chops:

1 Bosc pear, cut in half longways

20 leaves mint

2 pork chops, bone-on

All-purpose seasoning or salt and pepper

1 tbs olive oil

Heat the oven to 350 degrees, then throw in the pears to roast for about 15-20 minutes while you cook the chops.  Heat a saucepan to med-med high temperature with the olive oil in it, season the pork, and cook it on the stove.  Cook them on both sides, about 10 mins per side.  When the pork’s almost done, remove the pear from the oven, and carefully, using an oven mitt, scoop the seeds out, then remove the meat of the pear and set it aside.  Chop up the pears and mint leaves finely, stir, and use to top the chops when they’re done. 

Enjoy!

-C.E.