Marinated in our Apple Cider Vinegar Dressing, then seared and roasted in the oven, this pork chop recipe is sure to be your new favorite fall staple! With the cinnamon-sweetness of homemade applesauce to complement the savory notes, it’s a healthy, balanced dish that’s great as a main item or a potluck recipe.Total Time: 45 minutes
Yields: 2 servings
Savory Marinated Pork Chops with Homemade Applesauce & Sage
For the pork chops
- 2 pasture raised pork chops bone in, about 1.5- 2 inches thick
- ½ cup of Chosen Foods Apple Cider Vinegar Dressing & Marinade
- 5-7 sage leaves (optional)
- 4 teaspoons avocado oil for searing chops
For the applesauce
- 2 cups apples, about 2 apples, sliced thin
- 1 teaspoon cinnamon
- ½ lemon, juiced
- 2 tablespoons Apple Cider Vinegar Dressing & Marinade
- 2 teaspoons monk fruit sugar or honey
- Cover the pork chops with ½ cup of Apple Cider Vinegar Dressing in a Ziploc or silicon bag and marinate for at least two hours.
- Once the pork chops have marinated for at least two hours, preheat the oven to 400°F.
- Remove pork chops from the bag, pouring out any excess liquid.
- Heat a large cast-iron skillet to a medium-high heat. Add 4 teaspoons of avocado oil and make sure it coats the bottom of the skillet evenly. Ensure the pan is hot before adding the pork chops.
- Sear pork chops until golden brown and crusty (about 2 minutes on each side).
- Remove chops from the pan and set on a plate. Add sage to the pan with another tablespoon of avocado oil. Fry sage leaves for 15-20 seconds or until slightly brown. Remove the sage from the pan and drain the liquid.
- Add the pork chops back to the skillet. Using an oven mitt, transfer the skillet to the oven, and roast the chops until just cooked through (about 8-10 minutes). The internal temperature should read 145°F.
- While the the pork chops are in the oven, make the applesauce. In a bowl, mix together the apples, cinnamon, lemon, Apple Cider Vinegar Dressing, and your sweetener of choice.
- In a saucepan, sauté the mix together, stirring frequently (about 10 minutes or until the apples soften).
- Remove the skillet from the oven and carefully drain any excess fat into a bowl to be discarded once cooled. Set the drained pan with the pork chops on the stove top to rest.
- Leave the pork to rest for at least 10 minutes, flipping once. This helps to distribute the juices evenly.
- To serve, cut the pork from the bones, slice, and sprinkle with sea salt.
All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.