Pork Chops with Apples

1. Combine marinade ingredients well and marinate pork chops in a covered shallow glass or ceramic dish for 4-24 hours before cooking.

2. Peel and thinly slice onion. Peel, core and slice apples into wedges.

3. Pat pork chops dry with paper towels (discard marinade) and sprinkle with pepper. Heat half the coconut oil in a large, heavy skillet over high heat until shimmering. Brown chops in single layer for about 3 minutes on each side. Transfer to a plate and set aside. The pork will not be cooked all the way through at this point.

4. Reduce heat to medium, and add remaining coconut oil, the onions, apples, a generous pinch of salt, and the water. Use a wooden spoon to gentle scrape the browned bits off the bottom of the pan. Continue cooking, stirring frequently, until onions are softened and caramelizing. Stir in garlic and thyme and cook about 30 seconds longer.

5. Return chops to skillet in single layer, covering chops with onions. Pour in apple cider and any juices collected from pork; add bay leaves.

6. In a small bowl, mix arrowroot powder with water. Whisk into skillet until smooth. Cover, reduce heat to low, and simmer until pork is tender. Cooking time will vary depending on the thickness of your chops. Pull them off the heat at 155F and let the residual heat finish cooking them. It is safe to have a little pink left in the center of the pork chops.

7. Transfer chops to a plate in the oven set to warm. Increase heat under sauce to medium-high and simmer rapidly, stirring frequently, until thickened to a gravy-like consistency, about 5 minutes. Discard bay leaves, taste, and adjust seasonings with salt and pepper. Cover chops with sauce and serve immediately.

8. (Ignore the publisher's note)