Pork Chops and Apple Compote + A Review of Cooking with Coconut Oil
Recipe type: Gluten free, Grain free, Paleo, Whole30, Pork
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Pork chops and apple compote go together so well, and this paleo recipe from the cookbook Cooking with Coconut Oil is a snap to make!
For the apple compote:
  • 1 small sweet onion or ½ large sweet onion, peeled and finely diced
2 small tart apples, such as Pink Lady, peeled, cored, and finely diced (I used Gala)
  • 1 tablespoon coconut oil

1 tablespoon honey (omit for Whole30--it's still delicious!)
1/4 teaspoon cinnamon
  • ¼ teaspoon nutmeg
Juice and zest of 1 lemon (since I omitted the honey, I only juiced half the lemon and the sweet-tart balance was perfect)
Pinch of sea salt (my addition)
For the pork chops:
  • 2 tablespoons coconut oil

4 thick-cut pastured pork chops (loin or rib end)
  • Sea salt and fresh-cracked pepper, to taste
  1. To make the compote, combine all the ingredients in a saucepan over medium heat.  Cook, stirring occasionally, for 35-45 minutes, until the apples and onions are soft.
  2. While the compote is cooking, prepare the pork chops.  Preheat the oven to 400°F.  Sprinkle the pork chops with salt and pepper on all sides.
  3. Heat the coconut oil in a large, cast iron skillet over medium-high heat.  When the oil is hot, add the pork chops.
  4. Sear for 3-4 minutes on each side, then carefully transfer the pan to the oven.  Let the pork chops cook in the oven for about 10 minutes, or until a meat thermometer in the thick part of the chop reads 145°F.
  5. Serve the pork chops with the compote spooned on top.
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/cooking-with-coconut-oil-pork-chops-apple/