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. Paleo Pork Chops w/Mushroom sauce – made this for dinner tonight. Breaded pork chops smothered in a creamy mustard sauce.
The sauce recipe is from Mark Sisson’s The Primal Blueprint Cookbook, with a few minor tweaks. Sweet potatoes are firmly in the category of Paleo-carb (as opposed to Neo-carb) and can be part of a healthy Paleo/Primal diet in moderation. The pigs are finished on acorns and that fat is so amazing that even my non-Paleo mother-in-law, who always orders the fish or chicken breast, wanted more fat. They topped it off with basil apricot relish so there will be a sweetness to balance out the mustard, and sweet fruits like apple sauce are often paired with pork chops because they simply go really well together. 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. The balsamic blackberry sauce on these grilled pork chops is reason enough to try this recipe.
In the end, I had a slightly-mustard flavored pork chop, with a TON of mustard burned, solid, onto the pan – yikes. But your Apple Muffins weren’t sweet enough, I made two batches-one without honey and one with honey. I made these tonight and most of my mustard sauce stuck to the pan instead of the chops when I seared them. I got pork chops down, now it’s time for a dessert. Let the sauce begin to bubble, stirring frequently to make sure it doesn’t burn on the bottom. Sweet or tart cherries? 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.