I am getting super excited. My second cookbook that I’m writing with George from Civilized Caveman is finally coming together. We have been editing for the past month or so and now we are in the final stages of putting it all together. That means LOTS of emails. If you’ve ever emailed me, you know I suck bad at emails. I don’t know why I hate them so much, but I totally do. Writing emails is like being on a hamster wheel: As soon as you think you’re finished with an email, you get a reply that you then have to reply to, which then they reply to. It’s totally never ending.

Anywho, if you haven’t heard about the cookbook yet, I’m here to tell you allll about it. Don’t you worry. I’ll be quick though. Nobody likes loooong, drawn out, annoying, word filled, extensive sentences. Like that one. I’m funny. So the book has over 100 brand new recipes consisting of breakfasts, appetizers, entrées, side dishes, delicious desserts, and even drinks. Nobody should go without hot chocolate when they turn paleo. The cookbook will also have tips to creating a paleo-friendly kitchen, how to stick paleo when out at restaurants, and how to enjoy cooking by yourself or with friends or with your whole family. It’s going to be real great. I can’t wait to have it in hand. You can preorder right now on Amazon before in comes out on June 10th!! And you can even sign up for our giveaway for an all-expenses paid trip to San Diego to celebrate out cookbook launch!! Click here to sign up!

I need to admit something. I had pistachio and maple frozen yogurt the other night. I even put sprinkles on top. I was going to put in on my instagram, to show that a little frozen yogurt can make a girl real happy, but I’m a little over the hatred on instagram. I get it, I’m a paleo blogger that’s only suppose to eat paleo things and post paleo things, but I’m also a human. And humans like delicious things. There are a ton of other places you can look for dieting perfection and other bullish*t, but I’m not one of those people to fake it. I like eating what I want to eat, when I want to eat it. But people always have to judge.

It’s super interesting to see what people are like on the world wide web. You think most people are normal, kind humans, like the friends you have in your life. But when you get on internet and people’s true colors come out, it’s an ugly sight to see. Just last night, people started b*tching all over the place about me telling them to support one of my friends because they had to pay $10/ year to a membership on her site. Even though she has  A TON of free recipes. $10/year. I’m about to have coffee with a friend and I will probably pay more than $10 in one sitting, for one coffee session. People just think they deserve free recipes all the time, when before the internet was available, people actually had to BUY cookbooks for the recipes. It’s so frustrating. Some people were not raised correctly.

And that’s how I feel this Thursday morning. Fact. How are you feeling this morning? Do you need to get something off your chest? Let it out child, I’m here to listen.

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Maple Chili Pork Chops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

  • Yield: 2 1x


  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter (or other fat such as coconut oil, lard, etc.)
  • 2 bone-in, thinly sliced pork chops (about 0.5lbs each)
  • 1/4 cup orange juice
  • 3 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • chopped green onions, to garnish (optional)


  1. In a small bowl, mix together all the seasonings.
  2. Pat the pork chops dry. Generously sprinkle each side of each pork chop, pressing the seasonings into the pork chop.
  3. Place a large saute pan over high heat. Add butter to the pan to melt.
  4. Let the pan get very hot then add the pork chops to the pan. Sear on both sides for 2-3 minutes.
  5. After the pork chops have seared on both sides, turn heat down to low.
  6. Whisk together orange juice, maple syrup and apple cider vinegar. Pour the mixture into the pan around the pork chops. The mixture will begin to bubble then thicken. Cook the pork chops for another 6-8 minutes, flipping them once to help coat each side of the pork chop.
  7. Once the pork chop is cooked through, remove from heat. Plate chops then garnish with some of the leftover sauce from the pan and chopped green onions.

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  1. Angel says:

    I did double the amount of maple syrup, but was using sugar-free anyway. I highly recommend this recipe–simple, healthy, quick, delicious!

  2. Nicole says:

    These were great!! My hubby, who is a picky pain in my rear, pronounced these as “the only pork chops I will ever eat from now on”. 🙂 We made them with Spanish style cauliflower rice, which was FAR overshadowed by the chops. These are on the regular menu! 🙂

  3. Denise says:

    Making these tonight and I can’t wait. I think i will serve over a cauliflower/sweet potatoe mash. Keep on doing what you are doing and THANK YOU for all the great recipes

  4. Sheila says:

    im so making these. I started paleo about a month ago, skipped the cleanse due to lack of support or interest from my family. It was much easier than I thought it would be to give up grains and dairy. But the cookbook you and George did was the first one I bought. I am so glad! Everything has been delicious, and I can even get my non-paleo eaters to eat most of it! Now I just need to decide on butternut squash or sweet potatoes. I will definitely snatch up any future cookbooks you do.

  5. Angie says:

    I absolutely love this recipe. I’m making this tonight for the third time in about 2 weeks. It’s now a staple in this house! Thank you so much!

  6. Janet says:

    I’ve made these twice – once with pork chops and once with chicken thighs. Both times, I doubled the amazing sauce and both times it was AMAZING.

    BTW, I use New Mexico red chili powder for the ground red pepper and cayenne pepper (for the cayenne pepper lol).

    My new favorite recipe! Thank you!

  7. DG says:

    This was outstanding and my 8yr said it was a “do it again” recipe. Super easy to make and works really well when made in cast iron pans.

  8. Anika says:

    This recipe was delicious! I loved the spicy kick with the maple sweetness.

  9. Susan says:


  10. Lynne says:

    Omg, eating this now…..served over riced cauliflower, stuffed stuffed zucchini on the side with a few orange slices and grapes….heaven! Non paleo adult son is eating it too with lots of omg, omg this good going on!