Whole30 Lemon-Pepper Pork Chops with Apples and Greens
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Learn more →Ingredients
4 servings
For the pork chops
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 ½ tsp coarsely ground black pepper
- 1 tsp fine sea salt
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp avocado oil
For the apples and greens
- 2 medium apples (such as honeycrisp or fuji), cored and sliced ¼ inch thick
- 1 tbsp ghee
- ½ tsp fine sea salt
- 5 oz baby kale or baby spinach (about 5 packed cups)
For the pan sauce
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice (from 1 lemon)
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, combine the black pepper, 1 tsp fine sea salt, and lemon zest, then press the mixture evenly onto both sides of each chop.
- 2
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until the internal temperature reaches 145°F (63°C) on an instant-read thermometer. Transfer the chops to a cutting board and let them rest while you cook the apples and greens.
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