We have a fabulous little spice shop in our town that not only sells the freshest and most fragrant spices, but they also carry spice blends that make cooking so much easier. They carry a product called “Berbere Ethiopian Style Seasoning” which is a blend of sweet paprika, cayenne, roasted garlic, salt, allspice, ginger, and cardamom. Since you most likely don’t have this product in your cabinet, it would be best to mix equal parts of all ingredients and then modify it as per your taste.
Disclaimer: This is not a true Ethiopian meal nor is it true paleo. If you have suggestions as to modify it to before ethnic, please leave them in the comments. To make it paleo, cut out the beans. To make it Ethiopian, do not use pork! Substitute beef or chicken instead.
4 thin sliced center cut pork loin chops
2 Tbsp. Berbere Ethiopian Seasoning
1 large bunch collard greens – rinsed and sliced into very thin strips
4 slices turkey bacon – chopped and cooked to crispy
1 can rinsed beans (I found Aduki Beans,and this is my first time ever cooking with them!)
1/2 cup chicken broth
2 cloves garlic – minced
1 Tbsp. olive oil
1. Coat pork chops by using the Berbere seasoning as a dry rub.
2. In a large pot, heat olive oil over medium-high heat. Add garlic and sauté until fragrant. Add beans, turkey bacon, chicken broth, and collards. Stir and allow to cook until wilted.
3. While the collards are cooking, heat a cast iron grill pan over medium-high heat. Cook pork chops for 3 minutes per side.
4. Serve pork chops over a heaping serving of collard greens.