No, not pork chops & applesauce, pork chops and apple sauce.

  • 4 thick cut pork loin chops (bone in or boneless, as you prefer)
  • coarse sea salt or kosher salt
  • 1 Tbs coconut oil (or butter, lard, or olive oil–it’s not critical)
  • 1 bottle cider (I used Woodchuck Granny Smith, but substitute as you see fit)

Sprinkle chops with coarse salt, and let rest for a few minutes. Heat a large skillet over medium-high heat, add oil, and add chops. Cook until they start to brown, then turn and add cider. Cover, and braise for about 10 minutes or until done. Remove chops to a platter and tent with foil to keep warm. Raise heat to high, and reduce until syrupy. Add juices from chops and reduce again until thickened. Serve chops with sauce and sides of your choice.