Apple Shallot Pork Chops

Kurt says that these are about the best thing we've made for dinner so far (minus the meatballs).  It was definitely good...better than any pork chops we've made before.

From Everyday Paleo

Yields 4 servings

Ingredients:

• 1 apple
• 2 shallots
• 5 Tbsp coconut oil
• Cinnamon and Salt
• 4 big pork chops
• 1/4 cup white wine
• Slivered toasted almonds (I didn't try it with these because we ran out, but I will the next time)

 Directions:

1. Slice the apple as thin as possible and then cut the slices in half
2. Thinly slice the shallots
3. In a large skillet, heat 4 Tbsp of the coconut oil over medium heat and add the apples and shallots.  Sauté for 5 minutes or until the apples are tender but still a little crisp
4. Remove the apples and shallots from the pan and add the last Tbsp of coconut oil
5. Generously sprinkle cinnamon on both sides of the pork chops and lightly sprinkle on salt if desired
6. Rub the cinnamon and salt into pork chops and pace the chops in the hot oiled pan.  Sear on each side for 2 minutes
7. Add wine to skillet and make sure you bring the wine to a boil to cook off the alcohol
8. After adding the wine, add the apple-shallot mixture back to the pan, cover and cook over medium heat for 6 - 8 minutes.  Depending on the thickness of your pork chops, it might need more or less time
9. Serve the pork chops with plenty of the apple and shallot mixture, and add a sprinkle of slivered toasted almonds on top