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Garlic & Sage Pork Chops Recipe

pork chops recipe

Recipe and photos courtesy of Gabriella Mezanava, Beyond the Bite 4 Life

This recipe makes a wonderful addition to the menu for those practicing a keto or paleo diet plan. It’s important to start with pasture-raised all-natural meat sources from trustworthy sources. Our thanks to past Featured Chef Gabriella Mezanava for sharing this scrumptious pork chops recipe.

“Today’s garlic sage pork chops are super simple, and require very little energy to prepare. All that must be done is the preparation of a simple water and salt brine a few hours before you plan on cooking the chops, and viola, you have succulent and tender cut of meat ready at your disposal. You may be wondering why the brining is necessary, and truly, it is not entirely.  However, brining meat is an essential step in ensuring that your meat does not become tough and chewy, something you certainly do not want to risk on your good pork chops.” ~ Gabriella Mezanava

Serves: 4
Keto, Paleo, and AIP friendly

US Wellness Meats Shopping List: Pasture-raised heirloom Pork Chops, All-natural Lard


  • 4 pork chops, 1 1/2 inches thick
  • 3 cups water
  • 3 tbsp sea salt
  • 1 tbsp lard
  • 1 tbsp ground garlic
  • 1 tsp ground sage
  • 1/2 tsp sea salt

Instructions for Garlic & Sage Pork Chops

  1. Heat 1 cup of water in a medium sized sauce pan until boiling.
  2. Stir in 3 tbsp sea salt until dissolved, add remaining 2 cups of water, and allow to set until room temperature.
  3. Place pork chops in a medium sized bowl, covering with the water and allowing to brine for 1-4 hours.
  4. Once ready to cook, remove pork chops from the brine and pat dry with a paper towel until no longer wet.
  5. Mix remaining 1/2 tsp sea salt, sage, and garlic in a small ramekin.
  6. Rub pork chops all over with the lard and herb blend, placing on a wire baking rack pan.
  7. Place the top rack of your oven 6-8 inches away from the broiler.
  8. Preheat broiler on high.
  9. Once hot, place pork chops under the broiler, cooking 3-4 minutes per side until just browned.
  10. Remove from the oven and allow to sit for 5 minutes before serving.
Gabriella Schneider

Meet The Chef

Our thanks to Gabriella Mezanava, certified chef, writer, and science lover for sharing her recipe. Gabriella uses diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease. See Gabriella’s blog, Beyond the Bite 4 Life, for more information.

“While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible.  No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.”

Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!