Cinnamon: Not just for dessert anymore.

Recipe post! Whoop!

This is a very simple pork chop recipe that I've made a couple of times now. RDub has added it to the top 5 list, so it'll stay in rotation.

Credit goes to Sarah Fragoso at Everyday Paleo -- it's from her cookbook.

Apologies in advance for the picture quality - until I start using a real camera, the settings on my phone will continue to make weird colors. I'll get better eventually.

Okay, here we go.

Thinly slice an apple (I used 1-1/2 because mine were pretty small) and about 1/2 an onion.
Melt 3-4 tablespoons of coconut oil over medium heat and add the apple and onion. Cook them for about 5 minutes -- the apples should still be a little firm.

For the chops, all you need is salt and cinnamon. Just sprinkle both sides -- and don't skimp on the cinnamon. It may not sound like the right spice, but trust me (and Sarah) that it's tasty.

Remove the apples and onions from the pan and add another tablespoon of coconut oil. On medium-high heat, sear the chops on each side about 2-3 minutes, just to get some color on the meat.

Now the fun - add 1/4 to 1/2 cup of white wine. This guy just happened to be hanging out in my fridge.

I'm sure broth or water would work just fine if wine doesn't hang around your house.

Bring that to a simmer, then put the apple/onion mix back in the skillet. Reduce to medium-low, cover, and cook for 6-10 minutes, depending on the thickness of the chops.

When it's cooked to the temperature you like, remove the chops and top them with the apples. Easy peasy, and very tasty! The smell while it's cooking is divine - must be the cinnamon!


I was feeling lazy about a side dish, so sweet potato it is!
 
Note: The quantities here were for three chops. Scale up as needed for more. 
 

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