Paleo Moroccan Spiced Pork Chops with Sautéed Apples

Say goodbye to shoe-leather pork chops with this quick and easy two-step method to cook beautiful pork chops every time – and for this paleo recipe, seasoned with Moroccan-inspired flavors and topped with warm sautéed apples.

This easy stovetop-to-oven method practically guarantees you’ll serve up perfect bone-in pork chops that are tender and moist…and the easy sautéed apple slices take this dish right over the top.

As you’ll see in the recipe, this one’s incredibly simple. Your chops get a nice sear in an oven-proof skillet on the stovetop for a couple of minutes, then finish up in the oven in the same pan for a few more. The key is not to overcook these – use an inexpensive meat thermometer if you want to get them just right. It’ll take the guess work out of cooking times and will help keep you from over- or under-cooking your meats.

As you probably know I love to play with spices, so the pork chops get rubbed with a simple seasoning combo that has a little Moroccan flair to it. And the sauteed apples couldn’t be easier – just a handful of spices and a quick heating in a separate saucepan is all it takes to make this paleo fruit topping. 

We didn’t have a chance to cut into these tasty chops until after we photographed them. It’s just part of the blogging thing. But when we did get these on our plates they were moist and perfectly cooked. And what a winner with the spicy and sweet apples! If you rather have more of an applesauce topping with your chops, take a look at this recipe: Cinnamon Apple Pear Sauce – it takes a bit more time, but it’s a good one too.

This may look like a fancy meal, but it really only took about 30 minutes to prep and cook.

Try this easy two-step method to cooking bone-in pork chops next time. You’ll be serving a primo paleo pork chops dinner that will have everyone licking their chops!

Paleo Moroccan Spiced Pork Chops with Sautéed Apples Recipe

by Trina
Easy paleo recipe for moist and delicious pork chops seasoned with Moroccan-inspired flavors and topped with warm sautéed apples. This simple stovetop-to-oven method practically guarantees amazing bone-in pork chops everytime.
Course Entree
Cuisine Moroccan
Servings 2 servings


  • A cast-iron or aluminum skillet that can go from stovetop to oven preferred


Pork Chops

  • 2 pork chops bone-in for best results
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp coriander
  • 1/4 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cayenne
  • Ghee for pan searing


  • An ovenproof saucepan cast iron or stainless steel recommended

Sautéed Apple Topping

  • 1 Tbsp ghee
  • 1 Tbsp water
  • 3 gala apples cored and sliced
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1-2 Tbsp coconut sugar



  • Peel, core and slice apples
  • Place in mixing bowl and toss apples with ingredients above
  • Add the ghee and water to a saucepan and heat over medium heat
  • Add coated apple slices and cook just until tender – about 7-10 minutes – stirring occasionally
  • Remove from heat and serve over pork chops


  • Remove chops from refrigerator and allow to warm up to room temperature. Pat dry with paper towel. Season chops generously – combine the seasoning ingredients in a small bowl rub all of it on both sides of chops
  • Preheat oven to 400º F
  • In an ovenproof saucepan, add enough ghee to coat the bottom of the pan
  • Heat the pan on a stovetop burner to sizzling hot – at least medium high heat – until the ghee smokes a little. Turn on hood fan if necessary to vent
  • Place chops in hot pan and sear just until the bottom side is golden with a slight crust – this should only take about 1-2 minutes
  • Quickly flip chops over with tongs in the pan and then immediately transfer the hot skillet (using an oven mitt!) to the center rack of your preheated 400º F oven
  • (If using a meat thermometer, insert probe into a pork chop)
  • Cook in oven until the pork’s internal temperature reaches 135º F, approximately 3-6 minutes depending on the thickness of your chops
  • Carefully remove from oven and place chops on a plate to rest about 10 minutes – internal temperature should continue to rise to 145º F. Tent with aluminum foil if necessary to bring pork up to the correct temperature
  • Serve with warm sautéed apples poured over
Keyword pork chops, apples, bone-in, Moroccan, spice

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  1. I always adore everything like this

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