Crusted Pork Chops with Cranberry Apple Sauce | PALEO, Whole30

Servings:

Calories: 300kcal

Add the cranberries, orange juice & zest, water, and applesauce to a saucepan and bring the mixture to a boil.
Keep it on medium heat, stirring constantly until the cranberries start to burst (about 10 minutes).
Reduce to a simmer and allow it to cook for about 10 to 15 minutes. The cranberries will continue to soften and the mixture will thicken.

Preheat the oven to 425ºF.
In a small bowl, combine the almond flour and spices. Evenly distribute the mixture to coat the pork chops on both sides. Make sure you pat this on so it really sticks to the meat.
Heat the cooking fat in a large ovenproof skillet* over medium to medium high heat. Add the pork chops & cook for 3 minutes. Don't touch the meat once you've set it down- let it brown & form a nice crust. Flip the pork chops, then cook for an additional 2 minutes.
Transfer the pork chops to the oven and bake for 8 minutes, or until juices run clear. Let the meat sit for a few minutes before serving (this helps keep it juicy!)

If you don't have applesauce on hand, you can dice one small apple. It will cook down along with the cranberries & can be easily smashed at the end, or puréed in a blender.
I don't add sugar for Whole30 purposes, but if you are not on a Whole30: add 1/4 to 1/2 cup of honey. It takes this from tart to perfectly sweet.
I use a cast iron skillet that can be transferred to the oven when baking the pork chops. If you don't have an oven safe skillet, simply transfer the meat to a lined baking dish before baking.