Rosemary + Apple has to be one of my most favorite flavor combinations. It truly captures the esscene of comfort food. Just wait til you try my Raw Rosemary Walnut Fig Apple Pie someday!
I was never a big fan of pork (other than bacon/sausage), and I finally ate my first pork chop earlier this year, but now that I have had them pan seared with rosemary, and topped with this simple spiced apple chutney, I am hooked. This has become one of my new favorite dishes. It tastes like a big fancy holiday meal, yet can be whipped up in what seems like minutes. I truly hope you enjoy this dish as much as I do! It’s the prefect thing to serve after a long day at work, or to feature for a Christmas dinner.
As a side note, many apple chutney recipes I have seen also include sauteed yellow onion, ginger and raisins. And if you’d like to dress it up with those ingredients, go for it. I honestly like this exactly as I have listed it below, it’s my tribute to the infamous dish of “Pork Chop and Applesauce.”
Be sure to buy pastured pork chops from a farmer you trust, it’s a very sad state of affairs for so many of the hogs raised in this country in gestation crates. Farmers Markets and Health Food Stores are wonderful places to find pastured meats. And you can honestly taste the difference, eating animals that have been raised on GMO feed and live a confined inflammatory lifestyle will create inflammatory meat. Here in Oregon we buy our pastured pork from two different local farms, Lonely Lane in Mt. Angel, which you can find in many of the local health food stores like LifeSource in Salem, and First Alt Co-op in Corvallis. We also buy from Bare Farms here in Willamina, a family farm just down the road from us. Bare Farms has this wonderful indoor self-serve farm stand, where you can purchase their pastured eggs, meats, fruits, jams, and handmade toys on the honor system. And their prices are so reasonable too! I am so incredibly thankful for our dedicated farmers!! ♥
- 2 pasture raised pork chops (can be boneless or bone in)
- 1 Tablespoon fresh or dried rosemary
- coarse sea salt
- black pepper*
- 1 to 2 apples (any variety)
- 1 teaspoon cinnamon
- 1/2 teaspoon extract of allspice*
- 1/2 teaspoon extract of cardamom*
- pinch fresh grated nutmeg*
- optional: 1 Tablespoon coconut sugar (or honey, maple syrup)
- coconut oil for sauteing (or rendered pork fat)
*omit these spices for AIP – for AIP add 1/4 teaspoon mace and 1/2 teaspoon ginger extract instead
- Dice apple into small pieces.
- Heat a saute pan over medium heat, melt a little coconut oil, then toss in diced apples and spices. Let the apple mixture cook down and soften, while you prepare the pork chops, stir and mix it up every so often. It should cook for about 20 minutes.
- Heat up a second saute pan over medium high heat, add in a little pork fat or coconut oil.
- Rub the rosemary, sea salt and black pepper on the pork chops.
- Add the pork chops to the pan and sear off over medium high heat, about a minute and a half per side.
- Turn down the pork chops to medium heat, and let them cook about 7-8 minutes per side, until the internal temperature reaches 145*F, and then take the pork chops off the heat and let them rest for 3 minutes (to follow USDA guidelines on cooking pork.) Bone in pork chops will take longer to cook.
- After the pork chops have rested for 3 minutes serve each one on a plate, and top with the apple chutney. This dish goes wonderfully with a side of sauteed greens or salad.
- Merry Christmas!
Shared on Paleo AIP Recipe Roundtable