Ingredients
Scale
- 1 tablespoon coconut oil
- 4 thick cut bone-in pork chops, patted dry
- 1/2 yellow onion, sliced
- 5 honey crisp apples, sliced
- 1/2 teaspoon each salt + pepper, plus more for seasoning
- 2 inch piece fresh ginger, minced
- 2 cups chicken bone broth
- 2 scallions, chopped
Instructions
- Using a large skillet (that will fit all the pork chops with a little room between them), heat the oil up over high heat.
- Sprinkle both sides of the pork chops liberally with salt and pepper. When the pan is very hot, add the chops. Let them cook on the first side for 6-8 minutes or until the under side is very toasted brown but not burnt.
- Flip them over and cook for 5 minutes. Remove the chops from the pan to a plate or platter to let sit. They aren’t fully cooked at this point so don’t taste test right now.
- Turn the heat to medium and sauté the onions until tender and slightly browned. Add in the apples, salt, pepper and ginger. Mix to combine and cook for 2 minutes. Add in the bone broth and let it come up to a simmer.
- When it’s bubbling, add the pork chops back in. Nestle them in amongst the apples and sauce – try to get each one to the bottom of the pan. Cover the pan and let simmer on low for 4-6 minutes or until the center of the pork chops are slightly pink but not white.
- Remove the pan from the heat and let sit for 2 minutes before serving. Garnish with the scallions and serve.
- Prep Time: 5
- Cook Time: 20
- Category: pork
- Method: stove-top
- Cuisine: dinner