Trim off and discard the ends of the shallots; peel and small dice the shallots (cut into ¼-inch pieces). Transfer to a small bowl.
Preheat a skillet over medium-high heat.
While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
4 pork chops, bone-in
1 tsp salt
½ tsp black pepper
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
While the pork chops cook, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; quarter the sprouts lengthwise.
Once the pork has been transferred, add the shallots to the skillet; cook, stirring frequently, until softened, 2 to 3 minutes.
Add the Brussels sprouts to the skillet; cook until they have a nice sear on one side, 4 to 6 minutes. Then, give them a stir and continue cooking until they are browned all over and tender on the inside, another 4 to 6 minutes.
While the Brussels sprouts cook, quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples (cut into ¾-inch cubes).
In the last few minutes of cooking time, add the apples to the Brussels sprouts; cook, stirring occasionally, until the apples are softened, 3 to 4 minutes.
Drizzle the sprouts and apples with apple cider vinegar and season with salt and pepper; toss to combine.
1 tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
To serve, divide the pork chops and the sautéed Brussels sprouts and apples between plates. Add a dollop of Dijon to the side for dipping the pork if desired. Enjoy!