I honestly used to think pork chops were destined for dryness. Why buy pork when you could have a steak? A few weeks ago pork chops were added to our Imperfect Foods box and so I had to find a way to love them and consume them with bliss. After adding peaches to the pork chops and simmering them in bone broth these pork chops were super juicy. I topped these whole 30 pork chops with basil and seared them with lavender for extra summertime bliss and these pork chops were soooooo delicious I forgot about steak….for at least a few hours.
Before simmering these pork chops in the broth you want to get a really epic sear on them to lock in the juices and to have a crunch later. Meat crunch? I’m not sure if that’s how you describe the crust you get from a sear but I’m going with it. I used fresh and cooked peaches on these pork chops for the beautiful contrast of texture and flavor. I honestly use this technique for most recipes if I can. The more flavor you can add with simple tricks, the easier and more satisfying cooking becomes.
What are Whole 30 & Paleo?
While I believe intuition is the best way to consume all food for you, I also love doing a Whole 30 to reset the body and the intuition into “healthier” options. Because I grew up on energy drinks and sour patch kids I entrained my gut and body to love sugar and bread. Years later I did keto and fell in love with cheese, still am, and then paleo. For both paleo and Whole 30 you eliminate grains and most of the time dairy. The main difference between Whole 30 and paleo is that you also cut out any sweeteners, including natural ones, and avoid anything dessert-like. What I love about the Whole 30 is that it reminds me how bliss it feels, for me, to not eat sugar and gluten. I just feel more in control emotionally when I go without those ingredients. The more I eliminate grains and sweets the less I crave them, but I do still love to indulge from time to time.
Even if you’re not on a Whole 30 these pork chops have that wild flavor of life and that sweet summertime flavor of peaches to indulge the senses. The fresh basil to top it all off really awakens the seasons all with the comfort of pork chops.
What You Need to Make Whole 30 Pork Chops
I used a blank inch cast-iron skillet for two people. If you want to make this recipe family size simply double the recipe and use a 12’cast iron skillet. This recipe was inspired by Paleo Running Mama and that’s the size she used for a 5 serving meal. Pork chops with apples is Ah-Mazing and the texture form this recipe is how I found a love pork chops. Besides a skillet, you will need ghee (check out our comparison of 7 different ghees here), the pork chops, 2 peaches, chicken broth (or whatever broth you have), onion, and fresh basil. For seasoning, I used ginger, allspice, cinnamon, mustard powder, fresh mustard, and lavender. The pork chops come together in a little less than thirty minutes and are so filling.
If you are on a Whole 30 you’ll want to veg up your plate with these. I recommend green beans, a fresh salad, or coconut cauliflower mash to keep this a comfort food style meal.
Choosing Peaches for Pork Chops
Stone fruit seasons is an amazing summer treat. While peaches, apricots, plums, and pluots are delicious they have a very short shelf life. When you find stone fruit at the store it tends to be rock hard so that it doesn’t soften up too fast. For this recipe, you’ll want semi-firm peaches that are a day after rock hard. If you need to speed up the ripening stick them in a paper bag and if you want to slow it down stick them in the fridge. Fruit is at its best flavor when warm and preferably without ever being in the fridge. For the best peaches just give them a squeeze and see where they’re at!
Cooking with Lavender
Lavender is so seldom used to cook meat but it adds such dimension and floral complexity that once you try it you will use it constantly. Unless of course, you hate it then you’ll probably never use it again. If you love the smell of lavender you will most likely love the taste. Go ahead and try lavender at the 1/2 tsp ratio for these pork chops then feel free to add a little more, a 1/4 teaspoon at a time. Lavender is very easy to overuse as it has a strong flavor so start small the increase from there. Besides pork chops, lavender pairs well with all meats, and I even use it in scrambled eggs and salad dressings.
Let me know your experience with lavender in the comments!
For other Whole 30 recipes check out these Ninja Foodi turkey thighs or for a quick breakfast this scrambled eggs and turkey roll-up. You could easily switch up the turkey for ham and add any fresh herbs for extra flavor.
Looking for other Whole 30 Summer Recipes?
Easy as Bread Lettuce Wrapped Sandwich
Whole 30 Air Fryer BBQ Chicken
Baked Salmon with Cherries and Mint
Air Fryer Zoodles with Creamy Alfredo Sauce
15 Minute Cilantro Lime Burgers
Air Fryer Bacon Wrapped Asparagus
Whole 30 Pork Chops with Peaches, Basil & Lavender
Ingredients
Double everything for family-sized
1 Pound of Pork ChopsÂ
2 Peaches Sliced - half will be cooked and the other half served raw
2 Tablespoons of Ghee - divided
1 tsp Dijon Mustard (look for sugar-free if Whole 30 or Paleo)
1/4 Cup Chicken Broth - or any broth
Spice Blend:Â
1/2 tsp Ginger Powder
1/2 tsp Cinnamon
1/2 tsp Lavender Flowers- crushed with your hands or mortar and pestle *See notes
1/2 tsp Salt
Dash Allspice
Dash Mustard Powder
Instructions
- Pat the pork chops dry
- Combine the spice mix in a bowl and rub it all over the thighs. If they are larger or not fully dry and you run out of mix just combine half the amount of spices and rub those in.
- Prep the onion and peaches by slicing the peaches into 1-inch peaches and slice the onion then or chop it depending on the texture you want.
- Add 1 tablespoon of the ghee to the pan and wait until it's hot before adding the pork chops. You want them to sizzle when they hit the pan.
- Sear on both sides for 4 minutes then remove (they'll finish cooking in the broth later).
- Once removed add the other tablespoon of the ghee and the onions to the pan and cook until onions are softening, about two minutes.
- Add half of the peaches and let cook for 15 seconds then add the broth and mustard and stir.
- Push the peaches and onions to the side and add the pork chops back in.
- Cook for six minutes more, or use a meat thermometer to gauge the desired level of doneness. 145 degrees F is medium-rare and 160 degrees is medium.
Serve topped with the other half of the peaches and fresh chopped basil. To chop basil like in the picture roll up the leaf
then use scissors to cut it into strips. 
Notes
For this recipe, I crushed the lavender so it was consistent in the spice blend. For the second time, I left it whole for extra lavender flavor and that was incredible too!
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Tools for Whole 30 Pork Chops:
12 Inch Skillet for Family or 6 Inch for Two
Let me know in the comments if there are any summer recipes you miss or are creating!
