Paleo Cast Iron Pork Chops and Apple Recipe
This delicious one-skillet pork chop and apple recipe is perfect on a crisp, fall day. Double this recipe for a perfect family meal!
Servings: 2 people
Ingredients
- 2-3 bone-in pork chops
- sea salt
- 1.5 honeycrisp apples, sliced thinly (¼ inch thick)
- 1 yellow onion, peeled and sliced
- 1 cup sweet potatoes, peeled and diced into 1-1.5 inch cubes
- ¼ chicken bone broth (or chicken broth if not following a paleo diet)
- 1 tsp dijon mustard (make sure it's paleo compliant)
- 2 tbsp olive oil
- ½ tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
Instructions
- Salt the pork chops and let sit for 5 minutes
- Heat 1 tbsp of olive oil in a large skillet on medium-high heat (or the equivalent over a fire).
- Cook the pork chops until brown and almost cooked through (Don't worry they will be re-added later to finish cooking), flipping every 1-2 minutes. This process will take roughly 5-6 minutes.
- While cooking, mix the bone broth and mustard in a small bowl.
- Remove the pork chops, set aside, and add the remaining 1 tbsp of olive oil to the pan.
- Lower the heat to medium and add the diced sweet potatoes and cook for 3-4 minutes, stirring often.
- Add the onions to the sweet potatoes and cook for 1-2 minutes before adding the apples.
- Add the apples, thyme, rosemary, salt, and pepper and cook for 4-5 minutes.
- Add the pork chops back to the pan, nestling them between the other ingredients so they can reach the heat below. Add the bone broth and mustard liquid mixture to the pan and cook until most has evaporated, about 5 minutes.
- Remove from the heat and serve.