Cinnamon Apple Pork Chops

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!

Cinnamon Apple Pork Chops

Cinnamon Apple Pork Chops

Yield: 4 chops
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 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

Instructions

  1. Sprinkle cinnamon, salt, and pepper on both sides of the pork chops. Rub the seasoning into the pork chops. Set aside.
  2. Cut the apple in half and then thinly slice it (like really, really thin).
  3. Thinly slice the shallots as well.
  4. 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.
  5. Remove the apples and shallots from the pan and set aside.
  6. Add the last tbsp of coconut oil to the skillet.
  7. Place the pork chops in the skillet and do not move. Sear the chops for about 2 minutes on each side.
  8. If you have a gas stove, turn the flame up to high and add the white wine.
  9. 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)
  10. 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.
  11. 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).
  12. 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
8 comments
  1. 5 stars
    Thank you! I too always had problems cooking pork chops. I made these for dinner tonight and the first thing my husband said was, “Oh, we are making these again!” And it was so easy.

  2. 5 stars
    I recently decided to go paleo. So far, I am loving it! I knew I was going to make pork chops this week, but had no idea how I was going to prepare them. I usually bake them and they turn out too dry and chewy. But I keep doing it, thinking they will somehow improve. I decided to jump out of my box though and, with some help from google, found this recipe. And I LOVE IT!! It is my new go-to-meal. They were juicy and tender and sweet and absolutely amazing! They were also quick and didn’t make a mess in the kitchen (always a huge plus!) I can’t wait to make them for my family!

    1. You sound just like me! I don’t know how many times I tried making pork chops EXACTLY the same way expecting them to taste better. Isn’t that the definition of insanity? 🙂 So glad you like them. Branching out and trying new things can be a very good thing.

  3. 5 stars
    I made these last night and have been raving about them ever since. I think they were literally the most delicious thing I’ve ever eaten, and definitely the most delicious thing I’ve ever made (by far). So good my fiancé has been telling all of his buddies at work. Thank you!

  4. Hey Kendra,
    These pork chops sound awesome, but is cooking with wine allowed on the Whole30? Do you have any ideas for a substitute if it isn’t?
    Thanks so much!

  5. 5 stars
    I’m trying these soon for a picky eater. Another great, similar pork chop recipe you may like uses 1 can apple pie filling and stove top stuffing mix for pork. Just place chops in a pan; pour pie filling over them. Cook the stuffing mix and spoon over the pie filling. Cover dish with alum foil and bake 45 min at 350°. Remove foil and bake an additional 15 min til stuffing browns on top. This is a guaranteed winner…Chips are moist as can be!

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