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Paleo Grill Recipe: Mustard Grilled Pork Chops with Basil-Apricot Relish

Get ready for your mouth to water. This is an incredible recipe for grilled pork chops that is absolutely scrumptious! One bite of these mustard coated chops and I am willing to bet that this recipe becomes a regular item on your grill.

Mustard Grilled Pork Chops with Basil-Apricot Relish
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Serves 4

  • 4 pork chops
  • Sea salt and fresh ground pepper
  • 1/2 cup of good brown mustard
  • 3/4 lb. fresh apricots (about 6), stone removed and fruit diced
  • 1 shallot or 1/4 sweet onion, diced small
  • 1/4 cup basil, shredded fine
  • 3 Tbsp. raspberry vinegar (or other light, mild vinegar)
  • 1/4 cup olive oil
  • 1 tsp. ground cardamom (optional)


Before grilling your pork chops, allow them to rest at room temperature for around 30 minutes. Season both sides of the chop with salt and pepper. Coat each side thoroughly with the brown mustard. Now is a good time to fire up your grill and let it preheat.

In a medium bowl add the remaining ingredients (apricots thru cardamom) and toss well to combine. Salt and pepper this mixture to taste.

With the grill at a medium-high heat, cook the chops for around 5-6 minutes preside. Flip the chops when good grill marks have appeared and the chops can lift off the grate without sticking. Be sure to baste the chops with any extra mustard and keep an eye on the grill for any flare ups from melting fat.

Once you feel the chops have reached the proper cooking temperature, remove them from the heat and allow them to rest for 5 minutes. Plate up your mustard grilled pork chops with the apricot relish and enjoy!

Special thanks to PaleoPeriodical.com for this delicious recipe!


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