We’ve updated this to be two separate recipes, but there is something about pork chops with apples that makes this combination necessary to prepare at the same time. So hit the “print” button at the bottom of this recipe, then follow the link for the apples and do the same there. Then head out to the kitchen and start cooking!
Gather Up (for the pork chops):
- 3 good-sized bone-in pork chops (these are about 10 oz each)
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 2 tbsp coconut oil
- 1/4 to 1/2 tsp each sea salt and black pepper
For the fried apples – follow this link
Preheat your oven to the “warm” setting, then start out sprinkling both sides of the pork chops with some sea salt and black pepper. Heat some coconut oil in a heavy saute pan over medium-high heat, then add the chops to the pan. Sear about 4 minutes per side to get a golden brown.
Pour in the apple juice and cider and bring the pan to a simmer. Cover, with the lid slightly ajar, and turn the burner down to low. Braise on a low simmer until fully cooked – about 7 minutes for chops that are about 1″ thick (double it for 2″ thick cuts). When done, transfer the whole pan to the oven to keep warm, and continue with the coconut fried apple recipe.
After finishing the apples, grab the pork chops back out of the oven and transfer to a serving plate. Serve while the apples are still warm and crispy, and the chops should be tender and moist. Sprinkle just a pinch of cinnamon over everything right before eating.
- 2 lbs (about 3) good-sized bone-in pork chops
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 2 tbsp coconut oil
- 1/4 to 1/2 tsp each sea salt and black pepper
- [url href=”https://purelyprimal.com/2012/10/27/coconut-fried-apples/” target=”_blank” title=”Coconut Fried Apples”]Coconut Fried Apples[/url] (optional)
- Preheat your oven to the “warm” setting, then start out sprinkling both sides of the pork chops with some sea salt and black pepper.
- Heat some coconut oil in a heavy saute pan over medium-high heat, then add the chops to the pan.
- Sear about 4 minutes per side to get a golden brown.
- Pour in the apple juice and cider and bring the pan to a simmer.
- Cover, with the lid slightly ajar, and turn the burner down to low.
- Braise on a low simmer until fully cooked – about 7 minutes for chops that are about 1″ thick (double it for 2″ thick cuts).
- When done, transfer the whole pan to the oven to keep warm, and continue with the [url href=”https://purelyprimal.com/2012/10/27/coconut-fried-apples/” target=”_blank” title=”Coconut Fried Apples”]coconut fried apple recipe[/url].
- After finishing the apples, grab the pork chops back out of the oven and transfer to a serving plate.
- Serve while the apples are still warm and crispy, and the chops should be tender and moist. Sprinkle just a pinch of cinnamon over everything right before eating.
Purely Primal 
NICE! These are almost like donuts! I don’t miss donuts much because I never really liked them but these look awesome!! I think my kids might like them too. Thanks for sharing 🙂
Any recipes for diabetics? Love your web site!
Specifically written for diabetics, no. But you’ll find that our recipes use no grains, legumes, or processed sugars, with exception of the occasional dextrose (pure glucose) and honey. By cutting out grains and the majority of fructose intake in your diet, you’ll find diabetes-related issues to be largely mitigated. Glad you like the site!
Great idea for the apples but since I added a little too much egg they had an egg taste …although a quick fix a little maple syrup and apple-coconut French toast ….yum