Ingredients

• 1 large sweet potato
• 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
• 3/4 lb Jones Dairy Farm All Natural Pork Sausage
• 1 Tbsp ghee or coconut oil
• 2 large leeks white and very light green parts only, sliced thin
• Sprinkle of salt
• 1 Tbsp water
• 7 oz fresh baby spinach chopped
• 7 large eggs
• 1/4 cup organic coconut milk full fat, blended before adding
• 1/2 tsp fine grain sea salt
• 2 Tbsp nutritional yeast optional*
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust.
2. Coat your hands in coconut oil and grease the potato slices, then arrange in a 9″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust, or cut larger slices in half. Sprinkle lightly with sea salt.
3. Place “crust” in the preheated oven for 20-25 mins or until cooked through, then remove from oven and lower the heat to 400 degrees.
4. Meanwhile, heat a large skillet over medium high heat. Once hot, crumble in sausage and cook, stirring, to fully brown. Remove with slotted spoon to a plate and set aside.
5. Turn heat down to med-low and place 1 Tbsp ghee or oil in skillet. Add sliced leeks and toss to coat, then sprinkle with salt and add the water. Cover skillet and cook 2 minutes, remove lid and stir, then re-cover and cook another 2 minutes until softened.
6. Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
7. Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
8. In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
9. Place all the sausage mixture into the pre-baked “crust”, then pour egg mixture over the top. Bake in the preheated oven (now 400 degrees) for about 25 minutes or until center is set and puffing up. Remove from oven and allow to sit at least 10-15 minutes before slicing and serving. Enjoy!

Ingredients

• 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1 medium shallot, diced
• 2 tsp garlic, minced
• 1/2 cup capers, drained
• 2 tbsp Sherry vinegar
• 1/4 cup chicken stock
• 1 1/2 tbsp Dijon mustard
• 2 tbsp heavy cream

Instructions

• Pre-heat oven to 200°F.
• Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
• In a large skillet, heat the oil over medium-high heat.
• Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms.  Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
• Transfer the chops to the oven to keep warm while preparing the sauce.
• Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
• Add the shallots and garlic and cook until soft, about 2 to 3 minutes. 
• Add the capers and cook for 30 seconds
• Add the vinegar and cook until slightly reduced, about 2 minutes.
• Add the stock, mustard, a pinch of salt and pepper.  Cook until slightly thickened, about 2 – 3 minutes.
• Stir in the cream.
• Taste and adjust seasonings.
• Place chops on plate or platter and pour sauce over them.  Pass remaining sauce at the table.

2 pounds bone-in pork chops (I used two pork shoulder chops, but didn’t weigh them)
1 teaspoon coarse salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
2 teaspoons olive oil (I just eyeballed it here)
(I added 4 smallish red potatoes, quartered)
(I added 1 onion, cut in a large dice)
1/2 cup dry white wine
1/4 cup low sodium chicken broth
1 tablespoon Dijon mustard
1/2 cup unsalted butter, cut into 8 pieces
1/4 cup chopped parsley (mine was sad and wilty, so I skipped it)

Season the chops with salt and pepper. Press saute to preheat your Instant Pot

When the word HOT appears on the display, add the olive oil, then brown the chops on both sides. You’ll probably need to do this in batches. It will take 3-4 minutes per side. Remove the chops and set them aside.

At this point, I added the onion and potato and cooked them until the onions were soft. The potatoes are kind of a wild card here. Bigger potatoes will need to be cut, while smaller ones should be left whole. It might take some trial and error to figure out exactly what size potatoes you need to be perfectly done at the same time as the meat.

Add the wine and stir to deglaze the pot. Allow the wine to reduce slightly, about two minutes. Add the chicken broth, then return the chops to the pot, along with any juices.

Close and lock the lid. Set it to high pressure for 6 minutes, making sure the vent knob is set to sealing.

When the time is up, allow the pot to release pressure naturally for 10 minutes, then release the remaining pressure manually.

Remove the chops from the pot and tent them with foil to keep them warm.

(If you have potatoes in that pot, test them for doneness. If they seem really soft, remove them from the pot, so they don’t fall apart with more cooking.)

Press the saute button and allow the sauce to reduce by half, about 5-7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until they are incorporated. This creates an emulsified sauce which is thick and luxurious.

Taste the sauce and add more salt or pepper, if desired.

Return the chops to the pot and toss them in the sauce to coat them and re-warm them if necessary.

Sprinkle parsley over the top as a garnish, if your parsley isn’t all sad and wilty like mine was.