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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


  • 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


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