Need a quick weeknight meal? Try this pork chop recipe from Hayley Lucero (@realfoodwithaltitude). It's good for you and super easy to make, but most importantly delicious! Not only is it Paleo-friendly, but it can also easily be made Whole30 compatible by omitting the maple syrup and using blended dates for some natural sweetness instead.
INGREDIENTS
- 4 Pork Chops
- 1 Tbsp Olive Oil
HONEY MUSTARD
- 1 Tbsp Olive Oil
- 1 Tbsp Lemon Juice
- 2 Tbsp Course Ground Dijon Mustard I like The New Primal
- 1 Tbsp Dijon Mustard
- 1/2 cup Coconut milk
- 1 tsp Maple syrup
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Garlic Powder
- 1 tsp Paprika
- Salt and Pepper to taste
DIRECTIONS
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Heat a pan to medium heat and add 1 Tbsp of the olive oil to the bottom.
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When the pan is hot, add the pork chops to the pan. Sear on one side for about 4 minutes then flip to the other side and sear for another 4 minutes.
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Whisk the Honey Mustard ingredients together until combined.
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Pour the Honey Mustard over the pork chops in the pan. Turn the heat down to medium-low. Cover the pan and simmer for about 10 minutes (this will vary depending on the size of the pork chops).
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Check the temperature of the pork chops. When they reach 145°F, they are finished.
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Serve and enjoy!
NOTES
- If you are doing a Whole30 you can still make this by omitting the maple syrup. You can use 1-2 dates and blend the sauce together before pouring it on the pork chops.
- You can air fry or grill the pork chops and then add them to the sauce, but I like just making this in one pan for easy cleanup.