Primal peach pepper pork chops

The following is a summer time guest post recipe from M. Leigh from The Healthcare Maquis.

Peaches are in season, and what better way to enjoy nature’s bounty than to work it into as many meals as you can, while you can.

The name of this recipe is Primal Peach Pepper Pork Chops. Do not let the title fool you. It is not about the pork chops. It is not about peppers, it is all about the spicy peach sauce.

What I love about this recipe is that it is a cook once and eat twice type of meal, which I love all year around, but especially when it is hot outside.

This recipe is flexible. I grilled everything. However, if you do not/can not grill this recipe is just as good on the stovetop or in the oven or broiler.

The ingredients are adaptable as well. If you like blow your head off spicy, add more ginger and hot pepper. If you have a sensitive palate, reduce the quantities to your liking.

Let’s get started.

Peach Pepper Sauce


● 1 pound of peaches, peeled, cored and diced
● ½ of Jalapeno pepper
● Juice of ½ Lemon
● 1 teaspoon of cinnamon
● 1 teaspoon of finely minced ginger
● ½ teaspoon of nutmeg
● Dash of salt
● Stevia or other sweeteners optional

Combine all of the ingredients in a saucepan on medium high until the contents begin to simmer. Add a few tablespoon of water if the mixture begins to get dry as it cooks.

Cook for about 15 minutes or until the peaches are soft. Take off heat and let cool for about ten minutes. After the ten minutes are up, taste for sweetness. If you would like, you can add a sprinkle of stevia/sweetener of choice to balance out the spicy, tart taste.

The mixture is ready to be blended. A immersion blender is the best for this, but if you have a conventional blender or a Ninja style blender that would be fine as well.

Warning, When using a conventional blender make sure:

● The mixture has cooled some
● You crack the lid
● You use a towel to cover the lid to let steam escape

The heat causes pressure to develop and it could explode. Safety first, last and always.

After you blend the sauce, taste again for sweetness, and you are done. The sauce can store in the fridge for a few days.

Although you do not need a recipe for cooking basic pork chops or peppers, here is what I did and some other alternatives.

Grilled Pork Chops with Peppers


● Bone-in Pork Chops, not thin sliced, not thick cut, but the standard grocery store cut
● Salt and Pepper to taste
● A combination of your favorite bell pepper, red, yellow, and orange work best on the grill

Prep the pork chop with simple salt and pepper. The sauce will be flavor enough by itself. The peppers are sliced into bite size pieces that would not fall through the grill grates.

Grill the pork chop on a 350 degrees flame over direct heat. Cook on each side for ten minutes. Take the chops off the grill, tent with parchment or cover with a tea towel to rest. Next, grill the pepper pieces, turning frequently to prevent burning (charring is good, but set on fire is bad). Remove pepper pieces, and serve.

If you can not grill, another option is to prepare on the stove top. You could pan sear the chops, and then saute the peppers. In the oven, you could bake/broil the chops and peppers at the same time.

Voila’, dinner is served. Pour a little sauce on top or serve on the side, and you have taken boring supermarket pork chops and leftover peaches and elevated to another level.

But wait there is more. I promised you cook once, eat twice. You can put the same meal on top of a bed of spinach the next day.

I hope you try this recipe, and it adds a little pizzazz to your weekday round-up.

I would also love if you stopped by and checked out my site, The Healthcare Maquis. I believe that freedom begins with health and wellness. I would love to join you on your journey to liberation.


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By |2017-08-10T23:23:00+00:00July 12th, 2017|Recipes|0 Comments

About the Author:

Hi, I'm Ania. I'm a natural living, primal advocating mom of a crazy toddler.

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