This easy apple pork chop skillet is the perfect autumn dish! It’s made in one pan, and is paleo, gluten-free and can be made whole30 and AIP.
- 1/2 cup chicken broth
- 1 tbsp coconut aminos
- 1 tbsp maple syrup (omit for whole30)
- 1 tsp mustard (omit for AIP)
- 1 tsp sage
- 1 tsp thyme
- 3/4 tsp salt, divided
- 2 tbsp avocado oil
- 3 bone in pork chops (about 1.5-2lbs)
- 2 honey crisp apple, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- Combine the broth, coconut aminos, maple syrup, mustard, sage, thyme, and half of the salt. Whisk well and set aside.
- Using a large skillet, heat the avocado oil over medium heat. Salt the pork chops well on both sides. Cook for 4-5 minutes on both sides to get a nice sear on the pork chops. The internal temperature should read 145 F. Set aside.
- Add the apples, onions and garlic to the pan and cook for 4-5 minutes to soften.
- Stir in the sauce mixture and bring to a low simmer. Add the pork chops back to the pan and baste in the sauce. Continue to cook for another 2-3 minutes to reheat the pork chops and reduce the sauce.
- Serve topped with additional thyme to taste.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: one pot meals
- Method: Stove Top
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 459
- Fat: 18.2g
- Carbohydrates: 24.5g
- Fiber: 4g
- Protein: 48.6g