One of my favorite things about fall are that apples are in season! Apples are such a versatile fruit - they can go from breakfast to dinner to snacks to dessert. You can mash them, roast them, bake them, eat them raw, dip them... there really isn't much you can't do with an apple.
This recipe takes after one of those McCormick Spice Company pre-packaged spice mixes. I've adjusted some of the amounts and the ingredients themselves to arrive at this great (and quick!) fall recipe.
- 8 boneless pork chops, 1 inch thick
- 2 Tbsp coconut flour
- 2 tsp sea salt
- 3 tsp dried ground sage
- 2 tsp garlic powder
- 2 tsp dried thyme leaves
- 1 tsp ground allspice
- 1 tsp paprika
- 3 Tbsp coconut oil
- 2 medium onions, thinly sliced
- 4 red apples, thinly sliced
- 1 cup apple cider
- 2 Tbsp palm sugar (optional)
1. Mix the coconut flour, all of the spices, and salt in a small bowl with a fork. Sprinkle both sides of the pork chops with 2 tablespoons of the seasoned flour.
2. Heat the coconut oil in a large lidded skillet over medium-high heat. Brown the pork chops on both sides and remove to a plate. Add the onions to the pan; cook and stir 1-2 minutes or until just tender. (Add more coconut oil, if needed.) Add the apples; cook and stir another 1-2 minutes.
3. Pour in the cider, and using your wooden spoon, deglaze the pan by scraping up any brown bits that stuck to the bottom. Stir in the palm sugar and remaining seasoned flour until well mixed. Nestle the pork chops into your mixture and pour in any accumulated juices to the pan. Bring to a boil. Reduce heat to low(ish); cover and simmer 5 minutes or until desired doneness.
|Easily core apples by cutting each side off until you are left with |
a rectangular core
|Brown those choppers|
Palm sugar is reminiscent of brown sugar and I use it as
a substitute in most recipes that call for brown sugar