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Apple Shallot Pork Chops

These pork chops from the Everyday Paleo book were well received by my family, and I just finished off the leftovers for lunch. 

Apple Shallot Pork Chops

1 apple

2 shallots

5 Tbl coconut oil

cinnamon and sea salt

4 big pork chops ( I used a package of 6 smaller boneless chops)

1/4 cup white wine (I was out of white wine (!) so I used chicken broth)

slivered toasted almonds

Slice the apples as thinly as possible, then cut the slices in half.

Thinly slice the shallots.

Saute the apples and shallots in a large skillet in 4 Tbl of the coconut oil for about 4-5 minutes until the apples are tender but still crisp.

Remove apples and shallots from skillet and add last Tbl coconut oil to skillet.

Sprinkle cinnamon and salt on both sides of the chops.  Sear on each side for 2 minutes.

Add wine to skillet and bring to a boil to remove the alcohol.

Return the apples and shallots to the skillet.  Cover and cook on medium-low until done, depending on thickness of chops.

Add sprinkle of slivered almonds to chops and serve with plenty of the apple and shallot goodness.


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