Ok, I know everyone is on the Whole30/Sugar Detox bandwagon right now, but I have a few recipes already lined up that need to be posted. This recipe could be considered whole30 approved depending on your own personal definition. In my opinion making paleo BBQ sauces is missing the poing of the whole30, it is paleofying some junk food, but I wont call the paleo police if you are dying to try it (and you should).
Now, we used out 22.5 inch Weber grill here with this nifty new attachment that has cast iron sear grates. I love this thing, anyone who regularly cooks with cast iron knows that it is superior for holding heat, my heat for pork chops was higher than Willie Nelson at burning man, resulting in perfect sear marks and quick weeknight cooking.
- 2 Bone-in pork chops
- a few tablespoons of cider vinegar and bone broth to make an injection
- 1 small can tomato paste
- 2 cups chopped pineapple
- juice of one lime
- 1/2 a red onion
- 1 clove of garlic
- 3-6 dried chipotles reconstituted in a small amount of hot water
- chopped cilantro for garnish
I used 6 chipotle peppers in this recipe, but I enjoy really spicy food, so feel free to tone it down a bit to your liking. Puree all the ingredients for the sauce(Leave out your pork, injection, and garnish), and throw in a saucepan and heat thoroughly to let the flavors combine and thin to desired consistency with water. Next inject your pork chops with the broth/cider vinegar mixture ans set them aside while you fire up the grill, I left mine out for about an hour because the closer to room temp they are before cooking, the less time they need on the heat. Just before cooking, give the pork a generous sprinkle of salt and pepper and throw them on a high-heat grill for about 3 minutes a side. Seriously, do not go anywhere, these babies cook pretty quick so you better babysit them or else you will end up with something tough and inedible. They should be at about 140F when you pull them off.
Brush your pork chop with the sauce and let the flavor of victory sink in while the meat rests. Top with more sauce, sprinkle with cilantro and serve.