Recipe Submitted by Strong Momma, Sara
For the dry-rubbed pork chops:
1 teaspoon ground cumin
¾ teaspoon sea salt, or to taste (I used Himalayan pink
½ teaspoon granulated garlic
¼ teaspoon bittersweet smoked paprika (or more if you
want spicy chops)
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon
3 bone-in pork chops, preferably less than 1 inch thick
(about 1.5 pounds)*
1 tablespoon ghee or avocado oil
For the cranberry-apple compote:
½ cup fresh or frozen cranberries (no need to defrost)
1 large apple, cored and coarsely chopped (I used an
1 teaspoon freshly grated orange zest
Juice of half an orange (about ¼ cup)
Pinch of sea salt, or to taste
1. Mix the spices and salt in a small bowl. Pat the pork chops dry with paper towels and rub
the spice mixture evenly onto both sides of the chops. If you’re almost ready to cook, leave
the pork chops out at room temperature for up to 30 minutes (it’s also fine to cook them
right away). If you’d rather cook later, cover and refrigerate them for an hour or two,
taking them out at least 15 minutes before you plan to cook them.
2. Heat a large cast iron skillet over medium-high heat. If your skillet is not large enough to
hold all the chops in a single layer with a little space between them, use two separate pans
or cook them in batches.
3. When the pan is very hot, add the ghee or oil and swirl the pan to coat the bottom. Add as
many pork chops as will comfortably fit and let them cook undisturbed for 5-7 minutes.
You can test if they’re ready to flip by gently lifting an edge with tongs or a spatula—if the
pork chop is sticking, it’s not quite ready yet.
4. Once the chops release easily and are nicely browned on the bottom, turn them over and
cook for 2-4 minutes on the second side or to your desired doneness. Keep in mind that the
pork chops will continue to cook a bit after you remove them from the pan. Leaving the
heat on, transfer them to a plate to rest.
5. Add the compote ingredients to the skillet. Stir briefly with a spatula, scraping to deglaze
the bottom of the pan.
6. Reduce the heat to medium, cover the pan, and cook for 3-5 minutes, stirring occasionally,
until the apples are lightly browned, the cranberries have burst, and much of the liquid
has been absorbed. Season with a little sea salt to taste.
7. Spoon the hot compote over the pork chops and serve right away.