This is the ultimate fall comfort food meal. I have really come to love the taste and texture of cooked apples. Especially when paired with pork chops in a delicious apple cider glaze. I paired this with local and organic mashed red potatoes drenched in grass-fed butter. Yum! I hope you enjoy this meal as much as I did.
2 boneless pork chops
2 tbsp avocado oil
¼ cup apple cider
½ tsp ground cinnamon
½ tsp tapioca starch
1 Granny Smith apple, thinly sliced
½ yellow onion, diced
salt and pepper to taste
Rub pork chops with salt and pepper.
Set your burner to medium-high heat and put the avocado oil in the skillet.
Add the pork chops to the skillet and sauté each side for about 5 minutes, or until golden brown.
Remove the pork chops from the skillet and add in the diced onion, apple slices, apple cider vinegar, cinnamon, and tapioca starch. Stir until lightly cooked; about 5 minutes.
Add the pork chops back into the skillet with the apple mixture. Cover the skillet and simmer for about 8-10 minutes, making sure to keep an eye on it and stir or flip the pork as necessary.
After thoroughly cooked, remove the skillet from the stovetop and plate the pork, spooning the apple mixture and the apple cider sauce over the top.