Moist, tender, succulent…done right, there are few things tastier than thick and juicy, hot-off-the-grill paleo pork chops drizzled with an awesome sauce.
This recipe was inspired by this previously published recipe Grilled Pork Loin Chops and adapted especially for my paleo peeps.
Get Thick-cut Boneless Chops
For the best results from this easy paleo recipe, you’ll want to ask your butcher for at least 1″ up to 1 1/2″ center-cut boneless loin chops. That’s a big pork chop – the picture above is actually of just one pork chop!
A handy online source for excellent pork cuts (as well as beef) I always recommend is the 5280 Land & Cattle Company. Better known as 5280 Meat, Ty and Rachel operate a family ranch in Northwest Colorado raising clean animals humanely treated without any feedlots or cages. Very reasonable prices too!
Make The Marinade/Sauce
Once you’ve got your pork chops, it’s simply a matter of making this special marinade (you’ll set aside half of it to heat up as the finishing sauce) and let the chops soak up all that goodness in the fridge for a few hours.
The tangy and slightly sweet marinade/sauce is really easy to make using common ingredients found in most paleo kitchens. The one item that’s needed for this recipe you might not have is a good paleo Worcestershire sauce. Fortunately the folks over at Paleo Leap have a pretty good recipe for a healthier, paleo version of it that should take you less than 10 minutes to whip up…here’s the link: Paleo Worcestershire Sauce. (Scroll to near the bottom of the page.)
Grilled To Perfection
Grilling these beauties up is pretty simple. Just be sure to shake off or blot up any excess marinade before these go on the grill or they will stick. And remember to give your hot grate several passes with a oil-soaked paper towel or cloth (I use coconut oil) until your grate is smooth and slick.
If you’re using a gas grill, I’d recommend preheating your grill to around 450ºF, then turning off all burners except the front one. Place your chops directly over the front burner and cook 3-4 minutes on each side, then move your chops to the back of the grill and let them cook away from the flames for another 7-9 minutes.
Use an instant-read meat thermometer to make sure the internal temperature of the thickest portion reads 140ºF or a little higher. Then you can safely remove your pork chops and let them rest tented with aluminum foil for about 5 minutes while you heat up the finishing sauce.
How About A Side of Mashed Potatoes?
By the way, my side of mashed potatoes in the photo is super-easy to make too. I simply chopped up a pre-cooked white sweet potato, added a little ghee and almond milk, and put it in my Blendtec blender for a few pulses. Add salt, pepper and sprinkle with parsley if you like.