Ingredients
- 4-5 bone-in pork chops
- Sea salt and black pepper to sprinkle on pork
- 3/4 tsp onion powder for pork
- 3/4 tsp cinnamon for pork
- 3 Tbsp ghee divided in half
- 2 med/large crisp-sweet apples cored and sliced to 1/4” thickness*
- 1 small red onion (or 1/2 large) sliced thin
- Sprinkle of sea salt and pepper for apple mixture
- 8 oz chicken bone broth
- 2 tsp spicy brown mustard check for Whole30 compliance
- 2 tsp fresh rosemary minced
- 1 Tbsp fresh sage minced
Instructions
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Season pork chops on both sides with salt and pepper, onion powder, and cinnamon, rubbing spices in to coat.
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Heat a large heavy skillet (I used a 12” cast iron) over medium high heat and add 1 1/2 Tbsp ghee.
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Add pork chops to hot skillet and brown on each side 3 minutes (they won’t be fully cooked yet), then remove to a plate and set aside.
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Lower heat to medium and add remaining ghee to melt. Add apples and onions to skillet and cook, stirring occasionally, about 2 minutes, until beginning to soften (cooking longer during this step can lead to mushy apples later on!)
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Sprinkle lightly with sea salt and pepper, then add the broth and mustard, plus fresh herbs, stir to combine, scraping up any bits that stuck to your skillet.
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Return pork chops to skillet, making room for them by pushing apples and onions aside/around them. Continue to simmer over medium heat until pork chops are cooked through - about 2 minutes or so, depending on how thick they were to start.
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Once cooked through, remove from heat and serve hot, immediately. Enjoy!
Recipe Notes
*I use pink lady and honeycrisp for this recipe and they keep their shape and sweet flavor well!
Nutrition
Calories: 367kcal
Carbohydrates: 13g
Protein: 30g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 116mg
Sodium: 116mg
Potassium: 575mg
Fiber: 2g
Sugar: 8g
Vitamin A: 65IU
Vitamin C: 5mg
Calcium: 46mg
Iron: 1.1mg