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From Paleo Newbie...
2 cloves garlic, minced
3 Tbsp raw honey
3 Tbsp coconut aminos
3 Tbsp of Paleo Worcestershire Sauce or similar recipe
2 tsp tomato paste
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
2 thick-cut boneless pork loin chops (about 6-8 ounces each)
If you don't have a paleo Worcestershire sauce, make it first.
Now for the pork chops' marinade/sauce: Mix the garlic, honey, coconut aminos, paleo worcestershire sauce, tomato paste, ginger, onion powder, cinnamon and cayenne pepper together in a bowl.
Pour half the mixture into a large sealable plastic bag and add the pork chops. Squeeze air out and seal the bag. Refrigerate about 2 hours, turning occasionally. Refrigerate the other half of the marinade in a covered bowl – you'll need it later for the sauce.
Preheat your grill for medium heat and oil the hot grate well to prevent sticking.
Remove the marinated pork chops from bag and shake off excess liquid. Discard used marinade. Grill chops until browned – approximately 3-4 minutes per side over direct heat, and 7-9 minutes total over indirect heat. Meat inside should no longer be pink.
Check doneness with an instant-read thermometer inserted into the thickest part of chops. Internal temperature should be at least 140º F. Remove from grill and allow to rest tented under aluminum foil for about 5 minutes.
Pour remaining reserved marinade into a saucepan. Bring to a boil over medium heat, then reduce to simmer.
Whisk until sauce begins to thicken – about 3 minutes. (It doesn't make a lot – just enough for a couple of spoonfuls over the pork chops)
Pour hot sauce over pork chops and serve.
Group Class Programming for Friday, July 7