Happy Friday!



This Mother’s Day was my very first one, ever! Last year I missed it my a touch. One of my southern friends says, “touch.” So, I am going to start saying it because I love it! For Mother’s Day I got a brand new spanking camera! I am so in love with it.



My husband, and of course Graeyson, got me a Canon 70D! It is so gorgeous and the pictures are beyond clear, I can’t even stand it! Pre Mother’s Day I was either borrowing a camera from my father -in- law or I was using my husband’s 10 year old camera. I had such a hard time taking good quality pictures, until now! Now I have no excuse. I have a state of the art camera and I need to learn how to use it.


I brought my camera with me to San Diego last week and made these pork chops for my husband. They are so sweet, tart and really tender. I hate pork chops that are tough. I love getting bone- in pork chops because it really helps the meat from drying out. It adds extra flavor and I feel that the meat ends up being more tender. There was only one lame part about these pork chops. I had to leave them in San Diego! My husband got to enjoy them and I flew home with a 12 month old. Somehow that doesn’t seem right.


I love these chops because dinner is ready in under 30 minutes. How is that even possible? See you can make a great family meal quickly with hardly any ingredients! Thank goodness they were quick and easy because I had a lot of cooking to do. I left my husband with a fully stocked fridge that he is still working on finishing!




Green Apple Pork Chops
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 4
  • 4 bone-in pork chops about 1.5 inch thick
  • 1 medium yellow onion, thinly sliced
  • 2 granny smith apples cut into ½ inch cubes
  • ¾ cup apple cider vinegar
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons coconut oil
  1. Sprinkle pork chops with salt and pepper on both sides
  2. Press the chopped thyme into the pork chops on both sides
  3. Add 1 tablespoon of the coconut oil and brown each side of the pork chop for 2-3 minutes, then remove and set aside
  4. Add the remaining 2 tablespoons coconut oil and the apple cider vinegar to the pan and add apples and onions, cook on medium heat for 5 minutes
  5. Add the pork chops back to the pan
  6. Cook for 2 minutes and turn the chops over and then cook an additional 3 minutes or until there is no longer any pink in the middle
  7. Remove from heat immediately


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