This weekend our family spent a lot of time at our local farm! We love going there as its about a 10 minute drive and there is always something going on for the kids. Both of our littles enjoy being outside and having the freedom to explore their surroundings along with eating apples and of course picking their very own pumpkin! Oakley is pretty settled in her element of enjoying being with family and exploring odds and ends by putting them in her mouth.—(It was a challenge getting a good pumpkin picture after a while because she just wanted to face plant into it for some flavor!) Ha! Boston mostly enjoyed running though the open fields in the goards, climbing on tractors and finding all the different animals. It’s just so fun being able to see the fall though the lense of a child!
When we got home we were definitely tired and c r a z y hungry because we had exhausted all our energy from the fun fall day. So these pork chops were a perfect meal to just throw on the table for my family because the effort and time is minimal but the warm hardy flavor is just what we needed after a crisp fall day!
I wish I could just give samples through the screen of how amazing this dish is! It is so easy to whip up and the best part is you only need one pan (yay for less dishes)!!!
I am all for cooking seasonally—not only is it economic, it is sustainable for our farmers and our earth. When we eat what is “in season” we are getting fresher food with the highest nutrient content which is best for our bodies! This dish is packed with all the fix’ns that make up a fine fall meal that will also bring a taste of comfort on a cold day. You’re going to want to make this again and again!
Serves 4
What you’ll need:
1.5 lbs of Pork Chops
1 Apple
1 Yellow Onion
4 Tbsp Olive Oil
4 Garlic Cloves, Minced
2 Tbsp Coconut Aminos
1 Tsp Chili Garlic Sauce
1 Spring of Chopped Fresh Rosemary
-Preheat Oven to 400°
-Heat two tablespoons of olive oil on large skillet over medium-high heat. Once oil has melted place pork chops on the pan. Let them cook for about 5 minutes each side or until they brown.
-While the chops are cooking it’s time to make the sauce! Whisk together olive oil, garlic, coconut aminos and Rosemary, set aside. Roughly chop an apple and onion—size is definitely based on personal preference.
-Once the pork chops are golden brown on each side, carefully place the apples and onions on top. Followed by drizzling the sauce on top of the fillets. Any extra apples or onions can just be cooked to the side of the pan as they will easily caramelize.
-Place skillet in the oven for roughly 15 minutes or until internal temperature reaches 145°.
-I like to plate this over a bed of arugula with balsamic vinegar.
-Enjoy!
| Servings |
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- 1.5 lbs Pork Chops
- 1 Apple
- 1 yellow Onion
- 4 tbsp olive oil
- 4 garlic cloves minced
- 2 tbsp coconut aminos
- 1 tsp chili garlic sauce
- 1 spring Rosemary chopped
Ingredients
|
|
- Preheat Oven to 400°
- Heat two tablespoons of olive oil on large skillet over medium-high heat. Once oil has melted place pork chops on the pan. Let them cook for about 5 minutes each side or until they brown.
- While the chops are cooking it's time to make the sauce! Whisk together olive oil, garlic, coconut aminos and Rosemary, set aside. Roughly chop an apple and onion—size is definitely based on personal preference.
- Once the pork chops are golden brown on each side, carefully place the apples and onions on top. Followed by drizzling the sauce on top of the fillets. Any extra apples or onions can just be cooked to the side of the pan as they will easily caramelize.
- Place skillet in the oven for roughly 15 minutes or until internal temperature reaches 145°.
- Serve warm. I like to plate this over a bed of arugula with balsamic vinegar.
