To Die For Asian-Style Paleo Pork Chops

To Die For Asian-Style Paleo Pork Chops

Before diving into the recipe for Asian-Style Paleo Pork Chops I want to give a little bit of background. My late maternal grandmother was an amazing lady. Her story deserves a whole website of its own. Many of my fondest childhood memories were built in her kitchen watching her cook and listening to her stories about the old days. She was illiterate but had more wisdom than a room full of philosophy majors in their Abercrombie gear talking about the trials of their lives.

Her strong will and passion was often dismissed in the family as bullishness. As I grow older, I have come to realize her willingness to speak up and be heard even when people had already written her opinions off before she opened her mouth was an attribute to be admired and to strive for.

Grandma in the middle, I am in white directly behind her

Grandma in the middle, I am in white directly behind her

As much as her opinion was ignored, they couldn’t ignore her culinary skills. This Asian-Style Paleo Pork Chops recipe is created mostly from memory and experimentation to try and recreate some of the flavors I remember so well as a child. I wish she were around to try it and let me know honestly what she thought but my husband at least seems to love it!

Asian-Style Paleo Pork Chops Ingredients:

  • Sturdy skillet or pan
  • A gallon-sized zip lock bag
  • Coconut oil, bacon grease (mmm.. bacon) or butter to grease the pan
  • 4 pork chops
  • one onion sliced
  • 3 cloves of garlic, minced
  • 1/4 cup of coconut aminos (available on the shelf at Whole Foods)
  • 2 TBSP of raw honey
  • 1 tsp of salt
  • (Optional) 2 TBSP of red wine. I used a pinot noir

Asian-Style Paleo Pork Chops Directions:

  1. Put onions, garlic, coconut aminos, honey, salt and red wine in the zip lock bag and shake so contents are mixed.
  2. Put pork chops in the bag and ensure the sauce is covering as much of the meat as possible. If your chops are big, you can add more of the marinade ingredients
  3. Marinate in the fridge for at least an hour to overnight. The longer you leave it, the more tender and flavorful this will be
  4. When ready to cook, heat up your pan or skillet on medium-high heat with your oil/grease/butter
  5. Take pork chops out of the bag, leaving as much liquid in the bag as possible
  6. Brown the chops on both sides
  7. Regulate heat and cook the chops about 6-7 minutes on each side until it is done (there should be no pink). If the marinade evaporates too much, you can add water to the pan
  8. When pork chops are done, transfer to a plate and top them with the caramelized onions and sauce from the pan

This dish is really quick to prepare, satisfying and toddler-approved!
Asian-Style Paleo Pork Chops


  1. We’ll be trying this tonight. Thank you!

  2. It doesn’t say in the directions but do you put the marinade in the pan with the pork chops? Or do you heat it separately?

  3. Sounds so yummy! When do you add the marinade left in the bag to the chops? Can’t wait to try this tonight!

  4. OM actual G! I love your blog. I just discovered it while not working at work and I`m inspired to try out about 10 of your recipes immediately. lol 🙂 I`m also super new to cooking Paleo and gluten free so it’s an adventure to be had. Keep it up! I`ll be stalking your recipes from here on out.

  5. these were AMAZING!!! Entertained with them last night, and this was my fav dish I have ever made! Thanks