Begin by chopping up all of your veggies and the apples, so that they’re waiting on you. A tip with the apples is to toss them with a little lemon juice after they’re sliced so they don’t turn brown.

 

Then season one side of the pork chips with salt and pepper, while you heat a large non-stick pan over medium-high heat. Add 1 T. of vegan butter to the hot pan, and then place the chops in seasoned side down once the butter has melted.

 

Season the other side of the pork chops, and then cook them 3-5 minutes or until they’re browned on each side. Transfer the browned chops to a plate.

 

Then add another tablespoon of vegan butter to the pan over medium-high heat. Add the onion, fennel, carrots, Brussels sprouts, and apples to the pan, and then toss every minute or so for 5-7 minutes or until the veggies are cooked through.

 

Now add the coconut sugar, cinnamon, cardamom, and cayenne to the pan and toss the veggies and apples with them so they’re coated in the spices.

 

Then add the liquid including about a cup of cider and 1/2 cup of coconut milk or enough so the pork chops will have some liquid to submerge. Then place the chops back in the pan and let them cook in the liquid another 3-6 minutes or until the internal temperature is 145 degrees for some pink or 160 degrees to be fully cooked. Remember that pork is totally safe if it’s a little pink, so I went for about 150 degrees. Serve the chops topped with the apples and veggies, and then enjoy right away!