Recipe Details:
For the Marinade:
4TBS coconut aminos
1TBS honey
4TBS olive oil
1tsp paprika
1/4tsp black pepper
1tsp sea salt
1 orange, juice + zest
1. Combine all ingredients into mixing bowl and toss in 2 16-oz bone-in ribeye pork chops so they’re well coated.
2. Refrigerate for a minimum of 2 hours or overnight.
3. Remove from refrigerator and grill on medium heat for about 3 minutes on each side.
For Peach Salsa:
2C peaches nectarines, diced
1 red pepper, chopped
1/4C red onion, diced
1/2 C cilantro, chopped
1 jalapeno, chopped
1 Lime, juice + zest
Pinch black pepper
1/4tsp sea salt
1. Combine all ingredients into mixing bowl and mix well.
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
