You'd think a French feast would be incompatible with paleo eating, but it doesn't have to be, especially if you eat some butter. If not, simply substitute olive oil.
For the pork: slice an onion and about 4-6 cloves of garlic and toss it in a large frying pan with a generous pat of butter. Cook on medium low for about 20 minutes until the onions turn golden brown. The layer on the top 4-6 boneless pork chops, then cover with a large handful of fresh sage, chiffonaded. Cover and let simmer about 45 minutes to an hour, depending upon the thickness of the chops.
My side dishes were garlicky broccoli and the roasted fennel from Everyday Paleo .
For dessert I made the raspberry souffles from Jacques Pepins Simple and Healthy Cooking .
I simplified it, omitting the sauce, and brought dessert to the table with three simple ingredients- egg whites, sugar, and fresh raspberries picked by the Gothling. Souffles are so ridiculously easy, unless you have some physical or philosophical reason not to eat eggs, they MUST be in you repertoire of mad kitchen skills. Just...make sure you don't put them in without enough room to expand.
With my leftover egg yolks I made home made mayo- look for that post later today!
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