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The magical combination of apple and cinnamon perfectly compliments the basic pork chop. It’s divine! Serves 4
5 Tbspcoconut oil
1/2 tspsea salt
4large pork chops
¼ cupwhite wine
¼ cupslivered toasted almonds
Slice the apple as thinly as possible and then cut the slices in half. Thinly slice the shallots.
In a large skillet, heat 1 Tbsp of the coconut oil over medium heat and add the apples and shallots. Sauté for 5 minutes or until the apples are tender but still a little crisp. Remove the apple mixture from the pan and set aside.
Add the remaining coconut oil to the pan. Sprinkle the pork chops generously with the cinnamon on both sides and add a light sprinkle of sea salt is desired. Rub the cinnamon into the chops and place the chops in the pan. Sear on each side for 2 minutes.
Add the wine to the skillet and bring to the boil to cook off the alcohol.
Add the apple mixture, cover and cook over medium heat for 6 to 8 minutes or until cooked through.
Place the chops onto four serving plates and top with the apple mixture and slivered almonds. Serve with a green salad or steamed veggies.
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