Servings: 2

2 tart red apples, cored and sliced 2 tart red apples, cored and sliced
3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
2 bone in pork chops 2 bone in pork chops
¼ teaspoon salt ¼ teaspoon salt
¼ teaspoon black pepper ¼ teaspoon black pepper
2 tablespoons shallots, fine chopped 2 tablespoons shallots, fine chopped
½ cup chicken bone broth ½ cup chicken bone broth
¼ cup apple cider ¼ cup apple cider
1 teaspoon whole grain mustard 1 teaspoon whole grain mustard
4 cups fresh spinach, packed 4 cups fresh spinach, packed

Preheat oven to 425°F.
Toss apple slices with 1 tablespoon of olive oil in a bowl. Spread the apple slices in a single layer on a rimmed baking sheet. Bake for 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Pat the pork chops dry with a paper towel and sprinkle both sides with salt and pepper.
Add the pork chops to the hot skillet. Cook until brown, about 2 minutes per side.
Transfer the chops to the baking sheet with the apples and roast for 10 to 15 minutes, until the internal temperature of the chops is at least 145°F and the apples are tender.
Combine the remaining 1 tablespoon of olive oil and the shallots in the same skillet used to brown the pork chops.
Cook over medium heat until the shallot is translucent, 2 to 3 minutes.
Add the broth, apple cider, and mustard.
Bring to a boil, stirring to scrap up any browned bits from the bottom of the skillet.
Reduce the heat and simmer, uncovered, until reduced by half, 3 to 4 minutes.
Stir in spinach and cook, stirring until wilted, about 30 seconds.
Using a slotted spoon, divide the wilted spinach between 2 plates.
Top with the pork chops and apples.
Serve the remaining pan sauce, if desired.

Whole30 Cookbook, page 93  Whole30 Cookbook, page 93