Indulge in the delightful flavor combination of tender pork chops cooked with thinly sliced honey crisp apples and onions in this one-skillet dish, perfect for fall! This dish is paleo, gluten-free, and easily adapted to whole30 and AIP diets.
In a small bowl, combine chicken broth, coconut aminos, maple syrup, mustard, sage, thyme, and 1/4 tsp salt. Whisk well and set aside.
2
Heat avocado oil in a large skillet over medium heat.
3
Season both sides of the pork chops with 1/2 tsp salt and cook for 4-5 minutes on each side until nicely seared and the internal temperature reaches 145°F. Remove pork chops from the skillet and set aside.
4
Add apples, onions, and garlic to the skillet, cooking for 4-5 minutes to soften the ingredients.
5
Pour the sauce mixture into the skillet, stirring well, and bring to a low simmer.
6
Return the pork chops to the skillet and baste with the sauce.
7
Continue to cook for another 2-3 minutes, allowing the pork chops to reheat and the sauce to reduce.
8
Serve the pork chops and apple mixture hot, garnished with additional thyme if desired.