Pork Chops and Fried Apples – A Paleo Fall Favorite
One of my favorite things about fall is the abundance cinnamon-y food. On a cool fall evening there’s nothing nicer than the scent of a warm, home cooked meal wafting from the kitchen inviting the family to gather around for a satisfying dinner.
As I leave behind the berries, melons, and other lighter fare that I crave all summer, I get excited about apples, pears, beef roasts, and the other white meat – pork.
Read on for my family’s favorite paleo pork chop recipe.
Pork Chops and Fried Apples – A Classic Combination
When I came up with this recipe, it had been a while since I’d made pork chops regularly. Honestly, I’d struggled to find a pork chop recipe my whole family enjoyed. On a whim, I decided to buy some beautiful thick-cut chops, but they sat in my freezer for several weeks because I had no inspiration.
When I got a craving for fried apples one beautiful fall day, those pork chops popped into my mind. I could just taste a lovely ginger, nutmeg, cinnamon combo made into a sweet and savory glaze to complement the apples.
I added coconut oil and coconut sugar to tweak my favorite fried apples recipe and just like that I had a new family favorite on the menu!
I hope you and your family enjoy these pork chops and fried apples just as much as we do!
Here’s the recipe!
(You can print it below.)
Pork Chops and Fried Apples Recipe
For the baked apples:
3 Granny Smith apples, peeled, cored and sliced (1/4” slices)
2 Tbs coconut oil
2 Tbs coconut sugar
1 tsp cinnamon
1/4 tsp salt
For the pork chops:
1. Preheat the oven to 400 degrees F.
2. Melt 4 Tbs of coconut oil in a small pot.
3. Grease a 13X9 baking dish liberally with the remaining 2 Tbs of coconut oil.
4. When the coconut oil in the pot has melted, add the coconut sugar, salt, ginger, cinnamon, and nutmeg to make the glaze and stir to combine.
5. Place the pork chops in the baking dish and puncture them repeatedly with a fork.
6. Pour the glaze over the pork chops, flipping them after pouring half of the glaze so that both sides are glazed.
7. Bake for 30 minutes. (If you’re using thinner chops, reduce the baking time accordingly. We’re shooting for an internal temp of 145-150 degrees Fahrenheit.)
For the baked apples:
1. Melt the coconut oil in a large pot.
2. Add the apples and let them fry until they begin to soften.
3. Add the remaining ingredients and stir until the apples are well coated.
4. Cook the apples over medium heat until they are soft. (About 20-25 minutes)
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!