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.
A cast-iron or aluminum skillet that can go from stovetop to oven preferred
Ingredients
Pork Chops
2pork chopsbone-in for best results
1/2tspsalt
1/4tspground ginger
1/4tspcoriander
1/4tspnutmeg
1/8tspcinnamon
1/8tspallspice
1/8tspcayenne
Gheefor pan searing
Equipment
An ovenproof saucepancast iron or stainless steel recommended
Sautéed Apple Topping
1Tbspghee
1Tbspwater
3gala applescored and sliced
3/4tspcinnamon
1/4tspnutmeg
1/8tspallspice
1-2Tbspcoconut sugar
Instructions
SAUTEED APPLES COOKING INSTRUCTIONS
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
PORK CHOPS COOKING INSTRUCTIONS
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