Apple Cinnamon Pork Chops

  I’ve started making notes to myself about recipes if I think they may sit for a little before they get written up…if I make several new recipes in a week for instance.  Today’s recipe’s note was simply “SO GOOD”.

4 thick boneless pork chops 
1 sweet apple, thinly sliced
3 shallots, thinly sliced
¼ c white wine
5 Tbsp coconut oil, divided
cinnamon, to taste
salt and pepper to taste
  Start by rubbing your cinnamon, salt and pepper onto the pork chop.  Heat 4 Tbsp of your coconut oil into a large skillet and melt it over medium heat.  Add your thinly sliced apples and shallots and cook them for around 5 minutes.  Remove them from the pan and set them aside before adding the rest of the coconut oil to the pan.  Add your pork chops to the pan and resist the urge to scoot them around.  Let them sear for 2 minutes on each side.  Add your wine to the pan and bring it to a boil to cook the alcohol off.  Return the apples and shallots, put a cover on everything and cook it over medium heat for around 7 minutes (until your pork chops reach a safe temperature of 145).
  This was ridiculously good.  We served it with pears and brie cheese and I did a little happy dance in my chair while I ate.  The leftover chop was incredible the next day too.  Pork can be a little challenging sometimes, but this recipe is definitely a winner!

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