This could have been two separate recipes, but there is something about pork chops with apples that makes this combination necessary to prepare at the same time. Of course, after having made them once, I am sure that some time in the future I’m going be making these apples again by themselves…because they were the star of this meal.
- 3 good-sized bone-in pork chops (these are about 10 oz each)
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 2 tbsp coconut oil
- 1/4 to 1/2 tsp each sea salt and black pepper
Gather Up (for the fried apples)
- 2 large Granny Smith apples, cored and cut into rings
- 1/4 cup arrowroot powder
- 2 large eggs, beaten
- 1-1/2 cups unsweetened coconut shreds (look in the bulk section at your market)
- about 1 cup coconut oil
Preheat your oven to the “warm” setting, then start out sprinkling both sides of the pork chops with some sea salt and black pepper. Heat some coconut oil in a heavy saute pan over medium-high heat, then add the chops to the pan. Sear about 4 minutes per side to get a golden brown.
Pour in the apple juice and cider and bring the pan to a simmer. Cover, with the lid slightly ajar, and turn the burner down to low. Braise on a low simmer until fully cooked – about 7 minutes for chops that are about 1″ thick (double it for 2″ thick cuts). When done, transfer the whole pan to the oven to keep warm.
Meanwhile, turn your attention to the apples. Arrange three shallow bowls on your countertop, containing the (in order from left to right) arrowroot powder, beaten eggs, and coconut shreds. The apples are cut about 1/4″ thick after having the core removed.
Dip each apple ring into the arrowroot to coat both sides, then tap lightly to knock off any excess back into the bowl. Next, dip into the egg (again, coating both sides). Finally, dip into the coconut shreds so that each side is fully coated with coconut. Stack them up on a plate or cutting board.
Grab a not-so-big pan – the goal here is to have a smaller bottom but higher sides so that you don’t need as much oil to get a depth that will fry the apples (an 8″ cast iron would be ideal). Heat it over medium to medium-high heat and melt the coconut oil in the pan to 375 degrees (or just eyeball it like I did…it’s ready if you toss a small pinch of coconut shreds in and they sizzle immediately, but you also don’t want it to start smoking). Add a few slices at a time to the pan and fry for about 2 minutes per side until golden brown and crispy on the outside. Transfer each batch to a plate covered with paper towel to drain. Continue until all of the apple rings are fried.
Grab the pork chops back out of the oven and transfer to a serving plate. Serve everything up while the apples are still warm and crispy, and the chops should be tender and moist. Sprinkle just a pinch of cinnamon over everything right before eating.