Smothered Apple and Onion Pork Chops

As a way to celebrate the New Year, my mom and I whipped up this amazing new recipe. I call it Smothered Apple and Onion Pork Chops.

Paleo Smothered Apple and Onion Pork Chops

Along with my change in diet, also came a change in my relationship with food. Although I do believe food is fuel and shouldn’t be used as a system of rewarding yourself or comfort, I do believe food is a way of celebrating life. It’s nourishment to the soul and body. As humans it is something we all have in common!

When making this meal, my mom used her brilliant technique of Paleoifying an old recipe’s ingredients, my dad used his amazing cast iron to cook the meal, I photographed, while my sister set the table. In order to celebrate us being together and the New Year, we went around the table saying our favorite days of 2013. Basically we turned an ordinary dinner into a Thanksgiving and New Years celebration.

Paleo Smothered Apple and Onion Pork Chops

Although apples and onions may seem like a strange combo, it is really delicious! The sauce is made with coconut milk, broth, Dijon mustard, and honey. The honey isn’t necessary and can also be substituted for maple syrup. What more could we be thankful for with such a great dish? On the side we served my favorite cauli-mash and some roasted asparagus.

Smothered Apple and Onion Pork Chops
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Ingredients
  1. 4 (6 - 8 oz) bone-in pork chops (1 - 1 1/4 in. thick)
  2. 1 tsp. sea salt
  3. 1/2 tsp. ground black pepper
  4. 2 tbsp. olive oil
  5. 2 organic Granny Smith apples, cut into 1/2 in. thick wedges
  6. 1 medium yellow onion, thinly sliced
  7. 1/3 cup chicken broth
  8. 1 cup coconut milk
  9. 1/4 cup organic Dijon mustard
  10. 2 tbsp. honey
  11. 6-8 fresh rosemary sprigs
Instructions
  1. 1. Preheat oven to 450. Sprinkle both sides of chops with salt and pepper. Cook in hot oil in a 12-in. cast iron skillet over medium heat for 5-6 minutes on each side or until golden brown. Remove pork from skillet.
  2. 2. Add apples and onions to skillet and cook 4-5 minutes, stirring occasionally, or until browned. Remove from skillet.
  3. 3. Add broth to skillet and cook 1-2 minutes, stirring constantly to loosen browned residue from skillet. Whisk together coconut milk and mustard. Add to skillet and cook for 1-2 minutes, or until bubbly, stirring constantly.
  4. 4. Remove skillet from heat. Stir in honey. Return pork to skillet and turn to coat. Top with apples, onions and rosemary.
  5. 5. Bake for 10 minutes or until just beginning to bubble. Remove from oven and let stand for 5 minutes before serving.
Bravo For Paleo http://bravoforpaleo.com/

Comments

  1. MCMom says

    Do you use canned coconut milk or the coconut milk beverage in this? Also, if canned, full fat or lite variety?

    Thank you.

  2. Dolores Pyer says

    Ok, I must be missing something. At what point do I put it in the oven and how long does it stay there?

  3. Dolores Pyer says

    Oops! I found where it said “Bake for 10 minutes”. LOL if I would just slow down! I am trying this for the crockpot too because I frequently cook for cancer patients and this recipe would be great for them. Thanks!

    • Monica Bravo says

      That is awesome that you do that! If you did it in the crockpot, let me know how it worked out! I’d love to hear.

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