• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Whole Smiths
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact
The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact

Grilled Pork Chop + Grape Chutney with Parsnip Puree

A couple of weeks ago I was lucky enough to attend a community and media dinner put on by the new Whole Foods near me in Dublin, CA. I had a great time as not only did they put on a beautiful dinner but we got a sneak peek and tour of the store before it even opened. I’ve always been a huge fan of Whole Foods. From back when I could guzzle down all of their delicious beers and desserts to now when I can find all of my “hippie” unprocessed / gluten free / paleo foods. I know Whole Foods can get a bad rap when people call it “Whole Paycheck” but the truth is you get what you pay for.

And in case you’re interested in why my Whole Foods is better than YOUR Whole Foods (yeah, I went there!) check out this awesome write up HERE. Beer and wine garden? Check? Tuna Take-Downs and fresh poke? Check and check.

Ok, now on to this pork chop. One of the courses that was served at our dinner was this amazing pork chop. It wasn’t your stereotypical boneless, thin, dry pork chop. (As Brad has termed your typical 70’s pork chop.) It was a thick, beautiful, bone-in, juicy chop. And I knew I needed to have this in my life on the regular.

I’ve also decided that I’m going to become a grilling master and de-throne my husband from his grilling role. If I’m going to become the cook I want to be, it means I need to get out of my comfort zone and start cooking things I’m not used to and don’t know much about. Grilling being one of them.

And to top it all off (literally) this week’s One Day Sale Item at all NorCal Whole Foods are grapes. So I decided to create a balsamic-y grape chutney to pair perfectly with the pork and parsnip. So I guess you guys could say the stars were aligned for this dish. And guess what? It is one bad ass, delicious dish. You definitely need to make it.

So my grilling tip for you this week it to BRINE YOUR MEAT. It really helps meats that are typically known to be dry (such as pork chops and chicken breasts) retains their moisture. The salt in the brine actually changes the structure of the proteins enabling the meat to hold more moisture in it. And it’s easy to do. Simply  take a bowl and fill it with 4 C. of water and 4 TBSP. of salt then submerge your meats into the bowl and let it sit for a minimum of one hour. You can do it up to five hours so it’s your call depending on how much time you have. And now you know. So do it.

I hope you make this and love it as much as we did. It’s definitely a dish you can wow your friends with at your summer BBQs. Let me know if you have any questions in the comments and I’ll help you out. Or at the very least, I’m really good at Google.

PS To make this Whole30 complaint simply leave the honey out of the chutney and you’re good to go!

pork chop balsamic chutney paleo

print recipe
5 from 1 vote

grilled pork chop + grape chutney with parsnip puree

A grille pork loin chop topped with grape chutney and a parsnip puree.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: Paleo
Servings: 4
Author: the whole smiths

Ingredients

  • 4 pork loin chops bone-in roughly 1.5 in thick
  • 1 clove of garlic
  • 3 TBSP olive oil + additional for drizzling
  • 2 apples peeled and diced
  • 2 C. grapes
  • 1 shallot thinly sliced
  • 2 TBSP honey
  • 1 tsp. chopped thyme
  • 1/8 C. balsamic vinegar
  • 1.5 lbs parsnip peeled and cubed
  • 2 TBSP ghee
  • Salt + pepper

Instructions

For pork chops:

  • In a large bowl add 4 C. of water and 4 TBSP salt to create a brine
  • Peel and smash clove of garlic and add to brine
  • Add pork chops to bowl and brine for a minimum of 1 hour up to to 5 hours
  • Once finished brining, pat chops dry and coat with a coat of olive oil
  • Season chops generously with salt and pepper and set aside
  • Bring BBQ to a medium high heat
  • Sear each side of meat for 3 minutes over direct heat
  • Once seared, move to indirect heat and close the lid
  • Cook pork until it reaches an internal temperature of 135*
  • Remove from heat and cover with aluminum foil to set for 10 minutes

For grape chutney:

  • In a cast iron skillet heated on medium, add 3 TBSP. of olive oil, apples, thyme and shallots
  • Sauté until they become tender
  • Raiser temperature to medium high and add grapes
  • Let cook for two minutes tossing frequently
  • Lower heat back to medium
  • Using a potato masher, gently smash most of the grapes down to release moisture
  • Add honey and combine
  • Add balsamic vinegar and lower heat to medium low in order to reduce vinegar
  • Continue to cook and stir until chutney is reduced a bit and thick

For parsnip puree:

  • Bring a large pot of water to boil and steam parsnips until tender
  • Once tender add to food processor or high powered blender
  • Add ghee and blend until pureed
  • Salt to taste
did you make this recipe?Tag @thewholesmiths on Instagram

michelle1-300x112

 

35shares
  • Share
  • Tweet
  • Email
Previous Post: « Pineapple + Mango Swordfish Ceviche
Next Post: Grain-Free Blueberry Pie »
Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

you might also like

  • cuban grilled zucchini
  • Slow cooked Pork Tacos with Mango Salsa + Cilantro Crema from the Whole Smiths. Paleo friendly, gluten and grain free.
    Pork Tacos with Mango Salsa + Cilantro Lime Crema
  • A Whole30 compliant Pork Loin + Cherry Shallot Compote from The Whole Smiths. Whole30, place, gluten-free.
    Pork Loin + Cherry Shallot Compote
  • Mustard + Shallot Grilled Salmon
Real Food Every Day Book

available now

my new cookbook

  • 100 simple recipes designed to keep things easy in the kitchen
  • Health and wholesome, family-friendly recipes labeled for your dietary needs
  • Chapters such as 30-Minute Meals, 5-Ingrediends or Less and Meal Prepping

take a peek

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Lauren says

    May 30, 2015 at 9:08 pm

    Any tips on timing/order of each piece? So excited to start this!

    Reply
    • Michelle says

      June 1, 2015 at 3:26 pm

      Hi Lauren! I purposely left out a specific time because the thickness of chops and BBQ temps can vary so much. If you really made me guess I’d say 7 -10 minutes each side. But don’t hold me to that! I swear, a meat thermometer is your best bet. It takes all of the guessing out of it!

      Reply
      • Lauren says

        June 9, 2015 at 2:43 am

        Thanks Michelle- we were total newbies to grilling meat with bone. Ours were huge! But it came out amazing- I adore that chutney!!!

        Reply
        • Michelle says

          June 9, 2015 at 2:46 am

          That’s awesome to hear! I get intimidated by grilling, especially cuts like that. But once you give it a try it’s not so bad… and super tasty!! xo

          Reply
          • Lauren U. says

            July 18, 2017 at 8:23 pm

            Michelle, I just want you to know that this has become a staple in my house! I can’t buy grapes without getting excited for the chutney! Question- I have some grapes now and am going on vacay in a few days- if I made up the chutney now, could I pop it in freezer? Or do you have another recommendation? Thanks a mill!

Trackbacks

  1. 10 Grilled Main Dishes - Our Southern Home says:
    July 16, 2015 at 12:57 pm

    […] Grilled Porch Chop + Grape Chutney from The Whole Smiths. […]

    Reply

Primary Sidebar

available now

my new cookbook

Real Food Every Day Booktake a peek

welcome!

Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

don’t miss a recipe!

Keep your kitchen tasty with a new recipe delivered to your inbox each week as well as our latest cooking tips, event information and favorite food finds.

REAL FOOD FOR REAL PEOPLE.

don’t miss a recipe!

Keep your kitchen tasty with a new recipe delivered to your inbox each week as well as our latest cooking tips, event information and favorite food finds.

Footer

  • Facebook
  • Instagram
  • Pinterest
Legit all I seem to be craving these days are cold Legit all I seem to be craving these days are cold salads. Like ice cold.  Like this Thousand Island Wedge Salad. 🥰  I love me a wedge salad but sometimes hate that it doesn’t feel like a complete meal... so I changed it up a bit and added some egg for protein. And bacon because... bacon!  What do you think? Are you in salad season yet or still on soup season?  Recipe at the link in my profile.  https://www.thewholesmiths.com/thousand-island-dressing-wedge-salad/
Time truly does fly. ❤️ It feels just yesterd Time truly does fly. ❤️  It feels just yesterday I took this picture. People warn you that time flies, don’t wait till the end to realize they were right.  Enjoy the now. Let love in and share yours.  Valentine’s Day isn’t about romantic love in our home but it’s about finding love wherever you can. Any nook and cranny. Friendships, family, nature, community, wherever.  We choose love. Happy Valentine’s Day. ❤️
These Cherry Bourbon Chocolate Truffles will make These Cherry Bourbon Chocolate Truffles will make you feel like the world’s finest chocolatier... or Lucy in the scene where’s there’s chocolate everywhere and she’s stuffing ‘em in her bra.  Either way, they’re delicious and actually supper easy to make.  Besides, we all know the only way to say “I love you” and mean it is with some chocolate and a cheesy card. At least it’s not Palmer’s. ☺️  Ok really though, these truffles are the shizzzz. In fact, just make them for yourself and share them with no one.  https://www.thewholesmiths.com/cherry-bourbon-chocolate-truffles-recipe/
I know it’s all about Brady and Gronk right now I know it’s all about Brady and Gronk right now (blah) but here’s a throwback to when @thepetitepanaderya and I got to be a part of the SB Halftime field team crew in 2016.  It has always been on my bucket list to be on the field for the Halftime show, so when SB was here in Santa Clara, I was going to find a way.  I saw you could sign up to be a part of the field team that puts together the stage so I signed up. It was two weeks of practicing and they paid us minimum wage, although I would have done it for free.  A few hundred people were part of it and we were each assigned to a “cart”. We were taught exactly what to do, how to assemble the various parts of the stage and QUICK. It all had to be put together in around 7 minutes.  We weren’t allowed to have any cell phones out during practices and signed confidentiality waivers. The second week we got to watch the performers rehearse (over and over again). JayZ and Blue Ivy were in the stands watching. Bruno Mars was perfection and nailed everything every time. I was blown away at how talented he was live. Chris Martin was so kind. Beyoncé drove in front of us in her golf cart and waved. She also made us wait in the freezing cold while she tried different hair and fan / wind blowing situations.  Game day. There was a staging area a few miles away that we met at and we were bussed in with police escorts down the 101.  Once at the stadium we hung out with our carts waiting our turn. Everyone was so pumped. As SOON as the second quarter ended it was go time and the adrenaline was pumping. Seriously, that feeling was awesome.  Lucky for us, once we finished building our cart we had wait on the sidelines... right in front.  The energy was intense and I loved every minute of it.  Bigger picture, seeing how everyone worked together flawlessly to create the performance was striking. I’ve never experienced teamwork like this and never thought it would be such an impactful experience.  It was one of the BEST things I’ve ever done as silly as it sounds. Everyone who does it city after city says the same thing.  If you ever have the chance and find the SB in your town, do it. Trust me.
Cool Ranch CHICKPEAS anyone? While some (most) p Cool Ranch CHICKPEAS anyone?  While some (most) people are likely to be shoveling Cool Ranch Doritos down the batch tomorrow... we’ll be whipping up a batch of these Cool Ranch CHICKPEAS!  Yeah, I know. It’s kind of obnoxious because Cool Ranch Doritos are the sh^%. But these at least give you that same zesty flavor and way more than nutrients. I’m kinda obsessed!  Or just eat the Doritos. 🤷🏼‍♀️  While we’re talking chips? What’s your fave? I think mine are the Cool Ranch Doritos.. what can I say...  Now I’m feeling like I sold you on the Doritos rather than the chickpeas! Whoops.  Anyways. Recipe for the CHICKPEAS in my bio.  https://www.thewholesmiths.com/cool-ranch-roasted-chickpeas/
Let’s do a giveaway, shall we? This week on @g Let’s do a giveaway, shall we?  This week on @getwellthypodcast we interviewed @ethankross about his new book, Chatter. In it, he explores the inner voice we all have inside our minds. What it is, what it’s helpful for (and what it’s not) and how to use it to our advantage.  I’m giving a copy of Chatter away to one of you. All you have to do to enter is one of the following. Extra entires for each you do.  Let us know how you entered in the comments.  1. Follow @getwellthypodcast 
2. Tag a friend in the comments and tell them how much you are loving Get Wellthy.
3. Subscribe, rate or reviews us wherever you listen to podcasts. Make sure to let us know in the comments so you can be entered!
4. Share this post and tag @getwellthypodcast  Good luck and open for US residents only.
Stating the obvious. I’d also like to propose Stating the obvious.  I’d also like to propose a few things moving forward.  Some things I’d like to add into our next relief package. Parents who have had children get double. Distance learning, triple.  1. Home repair reimbursements. Paint, chipped tiles, destroyed furniture all included.  2. A 4 day weekend alone to a tropical destination for each parent. Not to mention, that helps boost the struggling travel economy. Double win!  3. Covid makeovers to whoever would like it. The stress our inept politicians have put on us have clearly aged me about 15 years and I think they should have to handle that. Perhaps all of their “consulting” fees can be used to fund this. This would also double as a great reality show. Post pandemic transformation. I’m happy to host!  4. Restaurant vouchers because we have all done enough cooking. If you still can’t cook a chicken breast or bake some bread at this point, you failed 2020. You will have to prove you now know how to cook for this one. And again, double whammy as it helps restaurants.  Yep. I think that’s it’s for now. What would you add to the list? 👇🏼

© 2021 · The Whole Smith · Privacy Policy · Website Design by Anchored Design