Guest Post: Brined and Grilled Pork Chops by What Would John Mack Eat

If you are on Instagram and Twitter in the Paleo-sphere, then you likely know John Mack of What Would John Mack Eat. He is one of the friendliest guys on the net, always sending encouraging words towards others seeking a paleo, primal, or clean eating lifestyle. John works on a tugboat (how cool!) and is a seriously manly man with some awesome tattoos and a wonderful, positive outlook on life. We love his simple, direct style of blogging, and his similarly straightforward paleo and primal recipes and how they show that even if you used to be “addicted to Doritos and Wendy’s” you can truly turn around your life and improve your health with clean eating. He has prepared a great recipe full of aromatic spices that are perfect for fall!


Pork Chops Featured Image

John Mack here of WWJME, absolutely honored to a be a guest blogger for the Paleo Parents. Matt and Stacy have been huge inspiration in my weight loss journey and their cookbook, “Beyond Bacon”, is a must read. Coming from a similar paleo background, I feel an even closer
connection to them.

Now, let’s talk grilling. I know most people associate grilling with the summer months, but fall is my favorite time of year to cook outside. Working over a hot grill on a cool night, with a tall drink is heavenly.  I’ll even grill well into the winter because I’m a man and I’m primal (plus, I have a number colorful scarves to keep me warm).  Don’t let those fall nights restrict your cooking to the indoors.

For my guest post, I knew I would a grilling recipe worthy of the Paleo Parents site.  Obviously, I’m grilling pork because pork. When your cooking pork chops on a grill, it can be very easy to dry them out.  This recipe demands a 24 hour brine so that the meat can absorb all the flavors.  (If you choose to to marinate for any less than 24 hours, do so at your own risk.)  With Fall fast approaching, I figured apple cider vinegar, sweet honey and the warmth of Chinese 5-spice would be a perfect match for the changeover to Autumn. Enjoy.

Eat Well,

John Mack

Brined and Grilled Pork Chops


  • 4 bone-in pork chops about 1 1/2” thick (about 2.5-3lbs)
  • 4 cups cold water
  • 2 cups apple cider vinegar (preferably unfiltered)
  • 1 cup local honey
  • 1/2 cup kosher salt
  • 1 T Chinese 5-spice ( mixture of cinnamon, cloves, fennel, star
  • anise and Szechwan peppercorns)
  • 1 T black peppercorns
  • 1 lemon, juiced
  • 2 sprigs fresh rosemary


  1. Add apple cider vinegar to a pot and heat until steam forms, remove from heat
  2. Add honey and kosher salt and stir until dissolved
  3. Let cool for 30 minutes
  4. Add water, Chinese 5 spice, black peppercorns, lemon juice and rosemary
  5. Place pork chops in large ziplock bag and pour in brine mixture
  6. Place in fridge overnight
  7. Before cooking, rinse pork chops, pat dry and bring to room
  8. temperature about 30 minutes
  9. Sprinkle chops liberally with black pepper
  10. Heat grill to high
  11. Sear each side of the chop about 3 minutes and turn grill down to medium
  12. Cook until internal temperature reads 135F
  13. Let chops rest for 10 minutes and temperature should be around 145F

[author] [author_image timthumb=’on’]×740.jpg[/author_image] [author_info] I have been following a Paleo lifestyle for 2.5 years now and haven’t looked back.  I have lost 100 + pounds, gained my health back and have made some amazing friends along the way!  I share Paleo and Primal recipes at My goals are to motivate, inspire and help others along their Paleo journey.  My interests are cooking, music, crossfit, motorcycles, and being on the water.

Connect with John:   | Blog  |  Facebook  |  Instagram  |  Twitter  | /author_info] [/author]

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