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Recipe: Pork Chops with Apple


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Pork and apples are often paired together in traditional recipes.

Paleo pork chops and apples
Incorporating apples gives this otherwise savory dish a light touch of sweetness.

Type of dish: Lunch, Dinner
Servings: 4
Equipment: Large skillet


  • 4 pork chops, bone-in
  • 2 TB lard, divided or 1 TB lard and 1 TB butter (optional)
  • salt and pepper
  • 1 cup chicken broth (or apple cider)
  • 2 apples, peeled, cored, and cut into slices
  • 1 large onion, sliced thin
  • 1 garlic clove, minced


  1. In a large skillet, heat the lard over medium high heat.
  2. Pat pork chops dry with a paper towel. Season them liberally with salt and pepper and add to pan.
  3. Sear for 4 minutes on each side until both sides are browned. Remove pork chops from the pan and set aside on a warm plate.
  4. Reduce the heat to medium. Add the 1 TB butter or additional 1 TB lard to the pan. Use a wooden spoon to release browned bits from the bottom of the pan. Stir in the onions and apples and cook for about 5-8 minutes, until they have softened.
  5. Stir in the garlic and cook for a little under a minute.
  6. Add the chicken stock to the pan (or apple cider if you have some) and deglaze the bottom of the pan.
  7. Return the pork chops with their juices to the pan. Stir them so that they are covered by the apples and onions. Cover the pan, reduce to medium low heat, and simmer until tender, about 15 to 20 minutes.
  8. Transfer the pork chops to a plate. Turn the heat up to medium high, and stir the gravy until it reduces, for about 5 minutes.
  9. Cover the pork chops with the sauce, and serve.


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Chris Kresser in kitchen
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  1. Hi This looks amazing! What would you serve this with to keep the carbs down but interest in food alive!?

    • I made something very similar to this last week – seasoning the dish with fresh thyme and a little coarse grain French mustard. (Not Paleo, I also deglazed wih a little white wine as well as chicken stock and stirred about a tablespoon or two of local grass fed heavy cream in at the very end) – I served it over escarole sauteed in bacon fat one night, and over steamed baby spinach on the second go-around. You could also do the whole cauliflower puree thing and/or a sweet potato in addition to or instead of the greens- it’s a prettier plate (and no doubt nutritionally a bit better) with greens + orange colored vegetables/tubers on the side. Bon Appetite from a Primal foodie!