Paleo "Breaded" Pork Patty with Country Gravy

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When it comes to gravy, finding a Paleo or grain-free version that actually tastes good and has a great texture is not an easy task. Most are runny and not overly flavorful. But as I sat in my kitchen one day faced with a package of pork patties and a handful of vegetables, I knew I needed a country gravy to add some flavor to the meal. Especially because pork patties aren’t the finest cut of pork.

What developed was nothing short of amazing!

Check out the yummy Paleo country gravy!

5.0 from 1 reviews

Paleo "Breaded" Pork Patty with Country Gravy & Roasted Veggies

Author: Kim

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 6

This paleo-friendly meal is full of flavor and will please even the pickiest eaters.

Ingredients

Veggies

2-3 cups of your favorite root veggies cut into 1" pieces
¼ cup salted butter
¼ cup olive oil
salt & pepper to taste
garlic powder (optional)
onion powder (optional)

Pork Patties

8 ground pork patties
2 cups coconut flour
2 tbsp arrowroot powder
2 tsp salt
½ tsp chili powder
1 tsp onion powder
½ tsp dry mustard
⅛ tsp black pepper
¾ cup olive oil

Gravy

1 can full fat coconut milk (13.5oz)
1 cup chicken broth
2 tbsp salted butter
1 tbsp coconut flour
3 tbsp tapioca flour
1 tbsp salt
½-1 tbsp black pepper

Instructions

Veggies

Preheat oven to 450 degrees
Drizzle a thin layer of olive oil in the bottom of a small 9"x9" casserole dish
Add 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.

Pork patties

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.

Gravy

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.

Notes

If you have a toaster oven, the veggies will roast much better on 450 degrees the whole time, and just bake the pork in the oven at 400 degrees.

This turned out so good that I was eating the gravy with a spoon and my son declared “this recipe is a keeper!”

The “breading” on the pork patties is an adaptation of a recipe found in the Eat Like a Dinosaur Cookbook by The Paleo Parents.

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