Paleo Pork Chops with Peach Chutney (Become a Member for Access)

I used to think I did not like pork chops. I thought pork was dry, tough, and flavorless, and then I learned that the pork I ate growing up was overcooked, reheated in the microwave, and THEN served to me. Yup, that’ll make you not like pork.

Since going paleo a few years ago, getting into cooking, and expanding my palette, I decided to venture out and try pork again. I saw so many of my favorite recipe developers making delicious-looking pork recipes and talking about how much they loved pork, so I felt like I was missing something. Did they really love that dry, rubbery, flavorless piece of meat?

So I went to the store, bought a pork chop, and cooked it – with very low expectations. A little scared to take that first bite. But I did, and… wait a minute… it was actually really good. Hm. Funny how cooking something correctly can make it taste completely different, right?! Shocker 😉

If you want to know how to cook a pork chop the RIGHT way, this is definitely the recipe for you. With just a few simple steps the night before, you’ll be ready to make the most delicious pork chops you’ve ever eaten in your life.

The pork chops themselves have a delicious, smoky, irresistible flavor after you’ve left them in the marinade overnight. A good marinade is truly the key to delicious meat. After the pork chops have marinated, all you have to do is pop them on the grill!

The grill will add even more to that smoky, rich flavor with lots of depth. You can finish the pork chops on the grill, or in the oven if you choose! For the best flavor, I suggest the oven. Just make sure you have the oven heated ahead of time so that you can pop the pork chops directly in there for the final 10 minutes.

So, we’ve got pork chops with an ah-mazing marinade, but that’s not all. The real star of the show is this delicious paleo peach chutney, which is the perfect way to bring spring / summer flavors to the dish!

I’ve recently been on a peach kick thanks to the summer weather, and adding them into this dish as a chutney is the perfect way to wrap it all together and give the pork chops something extra special!

This peach chutney is the perfect mixture of sweet, fruity, acidic, and savory. You might not expect these ingredients to go together so perfectly, but they’re the perfect combination. That’s what makes this dish so special!

Plain pork chops can be a bore, but when you use a killer marinade and a mouthwatering peach chutney, you’ll never look at pork the same way! Make this dish for family or friends, and I can guarantee they’ll love it!

This is the perfect paleo recipe to grill up on a summer night and pair with a few simple sides for a full meal! It’s so easy to make, but you’ll definitely impress with the “fancy” chutney!

Paleo Grilled Pork Chops with Peach Chutney

Serves: 4

Total Time: Overnight Prep + 25 minutes


  • 4 large bone-in pork chops

Pork Marinade:

  • 1 tsp salt
  • ¼ cup coconut aminos
  • 1 tsp fish sauce
  • 1 tsp minced garlic
  • 1 minced jalapeno 

Peach chutney:

  • 1.5 lb of peaches, diced in small bits
  • 1/2 red onion chopped finely
  • ¼ inch ginger chopped finely
  • 1 minced jalepeno 
  • 1 cinnamon stick
  • 2 Juniper berries
  • ½ tsp mustard seed
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 2 tbsp lime juice


  1. The night before you want to serve the dish, combine all marinade ingredients together in a bowl. Place the pork chops in the bowl and marinate overnight.
  2. To make the peach chutney, mix together all the peach chutney ingredients. This is best if done the night before so the flavors meld together. 
  3. The day of, remove the pork from your marinade. Grill the pork chops on a medium-high grill or grill pan. The pork chops will grill quickly from the marinade, so have your oven already on at 400*F if you want to finish them in the oven for 10 minutes. The pork is done when the internal temperature reaches 140*F.
  4. Remove the cinnamon stick and juniper berries from the peach chutney, and serve the chutney over the pork chops. 

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