ACV Marinated Pork Chops with apple sauce and sage
Ingredients
- Pork Chops
2 pasture raised pork chops bone in, about 1.5- 2 inches thick
½ cup of Chosen Foods ACV dressing
5-7 sage leaves (optional)
4 teaspoons avocado oil for searing chops
- Apple Sauce
2 cups apples, about 2 apples, sliced thin
1 teaspoon cinnamon
½ lemon, juiced
2 tablespoons ACV Chosen Foods dressing
2 teaspoons monk fruit sugar or honey
Directions
- Apple Sauce
- When baking your pork chops make the apple sauce
- In a bowl mix together, apples, cinnamon, lemon, ACV dressing, and sugar
- In a saucepan, sauté together stirring frequently, about 10 minutes until apples soften
- Pork Chops
- 2 hours before cooking, cover the pork chops with ½ cup of ACV dressing in a zip lock or silicon bag to marinate
- Preheat the oven to 400 degrees
- Remove pork chops from the bag, removing any excess liquid
- Heat a large cast-iron skillet to a medium-high heat. Add 4 teaspoons of avocado oil and make sure it coats the bottom of the skillet evenly. Make sure the pan is hot!
- Sear pork chops until golden brown and crusty, about 2 minutes on each side
- Remove chops from the pan and set on a plate. Add sage to the pan with 1 tablespoon more of avocado oil. Fry sage leaves for 15-20 seconds or until slightly brown. Remove the sage from the pan and drain the liquid.
- Using an oven mitt, transfer the skillet to the oven, and roast the chop until just cooked through, about 8-10 minutes, the internal temperature should read 145 degrees
- Remove the skillet from the oven and carefully drain any excess fat into a bowl to be discarded once cooled. Set the drained pan with the pork chops on the stovetop to rest.
- Leave the pork to rest for at least 10 minutes, flipping once. This helps to distribute the juices evenly
- Cut the pork from the bones, slice, and sprinkle with sea salt