Pork Chop with Apples and Onions
Thanks to Monica Bravo at BravoForPaleo.com for this great recipe. I love pork chops and am always in search of new and interesting ways to prepare this awesome cut of meat. And thanks to my favorite local whole animal local butchery, The Heart & Trotter in San Diego for providing excellent service and care for their product. And of course, thanks to Cook Pigs Ranch for their humanly raised pigs that brought us this awesome pork chop.
I only varied slightly from Monica’s recipe. I omitted the honey (I’m sure it’s great. I just like things more savory than sweet), and I scaled the recipe way down for a single serving (easily scale up for more).
Don’t be scared by all of the “taking this and that out of the pan, and putting this and that back in.” It’s actually pretty easy if you read ahead and have a firm grasp of what needs to be done when. And on that note, I recommend prepping everything first before you even turn your oven on. Things will go much smoother.
That being said, I think I’ve simplified the process well enough that anyone can recreate what I think is an awesome dish Monica came up with. A must-share, imho.
Prep time: 10 min.
Cook time: 30 min.
Serves: 1 (easily scale up for more)
- 1 bone-less pork chop
- 1 tbsp coconut oil
- 1/2 apple, cut in wedges
- 1/4 yellow onion, sliced
- 2 tbsp chicken broth (beef will work too)
- 1/2 cup coconut milk
- 1 tbsp smooth dijon mustard
- 1 sprig fresh rosemary
- Heat oven to 450°F.
- Pat dry the pork chop and season with salt and pepper (brining pork chop is optional)
- In a small bowl, mix the mustard and coconut milk together.
- Heat the coconut oil in an oven safe skillet on medium-high heat. Sear both sides of the pork chop (2-3 min. each side). Take pork chop out and set aside.
- Reduce heat to medium and add the apples and onions. Stir frequently until onions and apples are soft (about 4-5 min.).
- Take the apples and onions out of the pan and set aside.
- Add about 2 tbsp of chicken (or beef) broth to the empty pan and deglaze the pan for a few minutes until the broth is mostly bubbled off.
- Add the pork chop, apples and onions back into the pan and place in the hot oven. Toss in a sprig of rosemary.
- Right after you place the pork chop in the oven, place the coconut milk and mustard mixture into a small sauce pan and quickly bring to boil. Immediately reduce to medium-low and let simmer, stirring frequently.
- When the internal temperature of the pork chop reaches a minimum of 140°F (about 10 min. or so), pull it out of the oven to rest and it will reach 145°F quickly.
- Plate the coconut milk sauce first (it’ll look nicer), then the pork chop, then the apples and onions on top.