No, I’m not talking about your favorite elementary school teacher’s butt (urban dictionary explanation: a fat persons rear end that is so saggy it forms a kind of point where the cheeks meet at the bottom)…wow that just made me truly uncomfortable thinking about. I’m talking about the good ole’ cute piggy that gives us meat that tastes like heaven. He is one of the most thoughtful animals out there. I mean, what other animal will give you some of the most delicious meals you’ve ever tasted? Roasted Pork Belly at the incredibly delicious restaurant Zengo in Denver? Yes please. Or what about just plain bacon? You can candy that sh*t with maple syrup. That’s pretty fantastic. I love you porky, I love you.

This meal turned out pretty awesome. I often buy thinly cut pork chops for meals just because I usually don’t have much time to cook and these little guys cook up quickly. But I would definitely recommend thicker cut pork chops and taking the extra time to cook them, they will be much more tender that way…and taut, unlike your elementary school teacher’s pork chops. What? That didn’t even make sense. Moving on.

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Sweet Pork Chops

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4 from 3 reviews


  • 46 pork chops, trimmed over excess fat
  • 1 sweet potato, shredded
  • 1 apple, chopped into cubes
  • 1 red onions, thinly chopped
  • 1 orange, peeled and cut into cubes
  • 1 teaspoon garlic powder
  • 4 tablespoons fat of choice (I used olive oil for my veggies and duck fat for my chops)
  • 35 tablespoons ground mustard–no sugar added
  • 2 tablespoons honey
  • salt and pepper to taste


  1. You’re going to need 2 large saute pans or a medium and a large one, so pull them out along with your fat of choice.
  2. Heat up a large pan with 2 tablespoons of fat under medium to high heat.
  3. While the pan is heating up, chop your onions and throw them in the pan to begin to cook down. Ever so often, stir the onions around a bit so they do not burn.
  4. As your onions begin to cook down and become a bit translucent, chop your apples and throw them into the same pan.
  5. Now shred your sweet potato with grater OR use the niftiest tool of all–your food processor with the stainless steel shredding disc to shred your sweet potato in, oh, 10 seconds! And chop up your orange.
  6. Add the sweet potato and orange to your onion and apple mixture, mix together and let cook for a bit longer on a low heat.
  7. While the mixture cooks, grab your other medium-large pan and heat up some fat under medium-high heat.
  8. Grab a shallow bowl and add your ground mustard and 1 tablespoon of honey and mix together. Once the pan is heated up, grab a pork chop, dip it in your honey-mustard and coat it on both sides before adding it to your pan. Do the same for all your chops.
  9. Cover your pork chops pan with a lid to help them cook a bit quicker. Flip the pork chops when the sides begin to turn a white color. Approximately 3-4 minutes each side depending on the thickness.
  10. While the pork chops cook through, add 1 tablespoon of honey and 1 teaspoon of garlic powder to your veggie/fruit mixture and mix to combine.
  11. Once the chops are done, plop one on a plate along with your sweet mixture and add a bit of salt and pepper to taste.

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Grocery Store Helper:

  • Pork Chops: on sale at King Soopers
  • Apple/Red Onion/Sweet Potato/Orange: all on sale at King Soopers
  • Duck fat: found at Marczyk Fine Foods

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  1. Brad Wilson says:

    So here I am recovering from inguinal hernia repair. I’d rather have bamboo shoots soaked in alcohol driven under my finger and toe nails. In the beginning my diet sucked. Pain was overwhelming and so Narc’s it was. Veggies and meats were just not helping so a few mornings of Raisin Bran and life got better. My diet had been slipping as of late anyway. With all this time on my hands I figured, “what’s Juli got that I can learn to make and turn life around.”

    Tonite I made the Sweet Pork Chops. It was going well until I had to make the honey mustard. It turned out like paste and wouldn’t spread on the chops. I added a little more honey without luck. BTW, the food processor was an excellent suggestion. One side of the chops did burn a little but once I turned the heat down it was all good.

    In the end it was a GREAT meal. Gonna save it for the future. I’ll keep poking around to find some other Paleo goodness. Thanks Juli.

  2. chasmyn says:

    Oh, yes! This is what’s on the menu for dinner tonight! Thank you. 🙂

  3. Nikki says:

    Hey Juli,
    I’m gonna make this recipe tomorrow night…it calls for “ground mustard”. Is this the same thing as dry/powered mustard? Or am I supposed to use prepared mustard? I’m a rookie in the kitchen. Any clarification would be appreciated!

    1. juli says:

      yes ma’am, powdered mustard 🙂

  4. MaquiMartelo says:

    I just made these tonight. I enjoyed getting out my spice grinder for the mustard. Wow this recipe is amazing. I realize this is an old post but I had to mention how much I enjoyed dinner tonight. By the way I made the sweet potato/apple “mash” in a little dutch oven and it worked great. I held the honey and it was still really sweet.

  5. Nikki says:

    My husband and I are cooking this right now! The ground mustard was just too much for us, so we made our own sauce for the pork- Dijon mustard and honey. It smells delicious.

  6. Jen says:

    Loved this! My “sous chef (3 year old) sliced instead of grated the potato, and we didn’t have any oranges, but this was delicious!

  7. Jenn says:

    Omg…these were amazing! I just ate 4 (ok the 5th one was little, didn’t count) with fresh steamed green beans. I modified the recipe and baked them instead topping them with the raisins, shredded sweet potatoes, and diced apples. Didn’t have oranges 🙁 still so delicious. All I could think about during my 5 o’clock wod was getting home to eat these. Lol!

  8. Carolyn says:

    I realize this is an old recipe and you probably don’t remember, but what kind of apple did you use for this? I know certain apples are better for cooking than others but I have no idea which!

    1. juli says:

      Usually pink ladies with pork recipes

      1. Carolyn says:

        Thanks! Unfortunately they didn’t have any of those so I went with Gala, I have no idea if those were a good choice or not. I think I might be spoiled by so many good recipes you post but this one just didn’t do it for me. I guess I don’t really like the idea of a “sweet” dinner. Still good though! 😀

  9. Cass says:

    Love the topping for the pork chops. The sweetness is perfect.

    1. juli says:

      yay!! glad you liked it Cass!