Paleo Cherry Chipotle Pork Chop Recipe

I got this recipe from my magic Paleo Magazine Reader’s Favorite Holiday Recipes issue and made it today for a gratitude lunch (early Thanksgiving) with family. It looks so fancy and tastes so good, but it’s surprisingly easy and pretty quick to prepare! Here’s what our awesome meal looked like: coconut milk mashed potatoes in the back, pork chops in the middle, accompanied by a green salad and amazing apple tart!


Here’s the recipe:


16 oz frozen cherries, thawed (reserve the liquid)

1 medium orange, juiced and zested (I used lime and it was great)

1/3 tsp cinnamon

2 TBSP organic maple syrup

1/2 cup organic ketchup

1/2 tsp chipotle powder

4 boneless pork chops

1 TBSP coconut oil

Garlic powder





Put the cherries with juice, citrus juice and zest, cinnamon, syrup, ketchup, and chipotle in a medium saucepan and bring to a boil. Turn the heat down a bit and let it simmer and thicken for about 10 minutes.

Meanwhile, melt the coconut oil in a skillet and sprinkle garlic powder and salt onto your chops.



Put the chops in the hot oil and cook them for 3 minutes on each side, or until a meat thermometer inserted into the thickest part of the chop reads about 140 degrees. Pull them out of the pan them and let them rest for about another 3 minutes before serving.



Distribute the warm sauce over the chops and enjoy!


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