Quick and easy paleo and gluten-free grilling recipe for a pork chops and sweet potato wedges meal with a really simple honey-mustard sauce for baking. My last order of pork chops from a local pork producer were beautiful. Especially honey mustard that is roasted on to create more of a crust, so to speak, on the outside of the pork chop. But since traditional baked pork chops have you coating the chops with flour and breadcrumbs there are some modifications that need to take place to make sure that they stay Paleo friendly. In this case the sweet is coming from honey, so you’re going to get a rich sweet flavor without adding anything artificial to your body. The spice comes both from dijon mustard as well as red pepper flakes, so these are going to have a bit of a kick.
When I put the chops in the coconut oil, the mustard stuck more to the pan than the meat! In the end, I had a slightly-mustard flavored pork chop, with a TON of mustard burned, solid, onto the pan – yikes. Thank you so much for the inspiration, I love to evolve recipes and make them my own so I hope you don’t mind that I took this recipe as inspiration for some very awesome pork ribs for honey mustard sauteed veggies. Once the pan is heated up, grab a pork chop, dip it in your honey-mustard and coat it on both sides before adding it to your pan. Do the same for all your chops. Breaded pork chops smothered in a creamy mustard sauce.