Pork chops are yuck. Or maybe it’s just that I’m no good at cooking them. I know a lot of people like them, but when I make them, they are dry, rubbery, tasteless pucks. Why would people pay money for that?
So you may be wondering why I have a recipe here for pork chops if I hate them so much. Well, sometimes when you send your husband to the grocery store, he doesn’t always get the right stuff. Most of the time he does, but sometimes when you write “Boneless Pork Loin”, he comes home with pork chops. So I polled Facebook, like any normal person would do, for the best pork chop recipe in existence, and had to be easy enough for a pork-chop-failure like myself. Luckily, my friend, Michelle, came to my rescue with a link that changed my pork chop perspective forever.
They’re not tasteless, dry, and rubbery, they’re actually really good! As in good enough that the kids even ate them. It just makes me so giddy that I (me!!!) made pork chops that did not need to be smothered in ranch dressing in order to be slightly edible. Hooray!
- 4 Pork Chops, Boneless, kind of thick
- 1 Apple, Sweet
- 3 Shallots
- 1/4 cup White Wine, cooking wine is fine
- 5 Tbsp Coconut Oil, divided
- Cinnamon, to taste
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- Sprinkle cinnamon, salt, and pepper on both sides of the pork chops. Rub the seasoning into the pork chops. Set aside.
- Cut the apple in half and then thinly slice it (like really, really thin).
- Thinly slice the shallots as well.
- Heat 4 Tbsp of the coconut oil in a large skillet over Medium heat and add the apples and shallots. Saute for 5 minutes or until the apples are tender but still a little crisp.
- Remove the apples and shallots from the pan and set aside.
- Add the last tbsp of coconut oil to the skillet.
- Place the pork chops in the skillet and do not move. Sear the chops for about 2 minutes on each side.
- If you have a gas stove, turn the flame up to high and add the white wine.
- Tilt your pan towards the flame and let the wine catch on fire (this may or may not work, depending on the alcohol content of your wine)
- If your wine won’t catch fire, or you have an electric stove, just bring the wine to a boil to cook off the alcohol.
- Add the apple and shallot mixture back to the pan, cover and cook over medium heat for 6-8 minutes (depending on the thickness of your pork chops, it might need more or less time).
- Serve the pork chops with the apple/onion mixture piled on top and marvel at your ranch-dressing-less pork chops.
Nutrition Information:Yield: 4 Serving Size: 1 chop
Amount Per Serving: Calories: 572Total Fat: 34gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 132mgSodium: 237mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 41g