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.