Pork Chops with Rosemary, Apple, and Balsamic Glazed Shallots
This delicious pork chops recipe features the classic combination of rosemary, apple, and balsamic-glazed shallots. Perfect for a Paleo dinner, it’s a quick and easy meal that’s sure to impress.
Servings: 4 Serves
Calories: 450kcal
Cost: $25
Equipment
- Frying pan
- Chopping Board
- Mixing bowl
Ingredients
- 4 pork chops
- 2 tbsp olive oil
- 4-6 medium shallots sliced roughly
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar
- 1 small red apple cut into wedges
- 1 tsp fresh rosemary
- Sea salt and black pepper to taste
Instructions
- Prepare the Pork Chops: Season the pork chops with black pepper and sea salt.
- Cook the Shallots: Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.
- Cook the Pork Chops: Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes on each side until they are nicely browned and cooked through.
- Finish the Shallots: Season the shallots with a little sea salt, and then add the rosemary to the pan. Stir well to combine.
- Serve: Remove the pork chops from the heat and place them on serving plates. Garnish with the apple slices and the balsamic-glazed shallots on the side.