Paleo Pineapple BBQ Sauce with Molasses on Pork Chops

I rubbed coconut oil on my broiler pan and placed the chops on the broiler pan.

I put the following ingredients in a small bowl:

1 6 oz can organic tomato paste
3 TBSP water
1 TBSP coconut oil
1 TBSP balsamic vinegar
1 TBSP raw honey

1 TBSP molasses
1 tsp Cherry Wood Smoked Sea Salt (salttraders.com or your favorite sea salt)
freshly ground black pepper, to taste
1/2 tsp smoked paprika
1 TBSP Garlic Gold nuggets (garlicgold.com)

(fresh pineapple is added later)

(You may need to warm up the sauce to blend it. Mine usually blends up just fine, but now and then it needs just a little warming)

While they were broiling, I cut up some fresh pineapple and stirred that into the BBQ sauce.

  After the 7 minutes, I took the pork chops out and piled the Pineapple BBQ Sauce up onto the pork chops and put them back under the broiler for 7 more minutes.
Perfection.  (If your pork chops are really thick, you may need 8 minutes on each side.)
Do it soon!

Ger ordered these up for our Family Night Dinner, along with Eggs in Roasted Tomatoes and a new vegetable dish with roasted beets and golden beets. (I’ll blog that one next) This was a lot to do on a Tuesday night after school but it was a good plan. Of course, you know how the best laid plans go…

Cassie got the flu, so I needed to rush the cooking so Jack and I could take the food (in meal containers) to the box for Ger. Then Jess decided to come early after a meeting after school, so she helped me with peeling and chopping the beets. That helped a lot. She took her food home in containers, too.

Anyway, everyone got a delicious meal even though we didn’t get to eat it together. Beautiful, am I right?

Got a photo with Ger while I was delivering these meals, too.