NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless pork chops

1 tsp extra virgin olive oil

1 tsp ghee

0.5 cup Granny Smith apple

0.25 cup red onion

1 tbsp apple cider vinegar

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.13 tsp ground cinnamon

PREPARATION

• 1

  Pat the pork chops dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the pork chops in the skillet and sear for 4-5 minutes per side until a golden-brown crust forms and the internal temperature reaches 145 degrees Fahrenheit.

• 4

  Remove the pork chops from the pan and set them aside on a plate to rest, tented loosely with foil.

• 5

  In the same skillet, reduce the heat to medium and add the ghee, diced red onion, and diced apple.

• 6

  Sauté the mixture for 3-4 minutes until the onions are translucent and the apples begin to soften.

• 7

  Stir in the apple cider vinegar, water, dried thyme, and ground cinnamon, scraping the bottom of the pan to release any flavorful browned bits.

• 8

  Simmer the chutney for 2 minutes until the liquid has reduced slightly and the apples are tender but still hold their shape.

• 9

  Serve the rested pork chops topped generously with the warm apple chutney.