Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- Season pork chops on both sides with salt and pepper, onion powder, and cinnamon, rubbing spices in to coat.
- Heat a large heavy skillet (I used a 12” cast iron) over medium high heat and add 1 1/2 Tbsp ghee.
- 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.
- 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!)
- 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.
- 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.
- Once cooked through, remove from heat and serve hot, immediately. Enjoy!