4 bone-in pork chops, rinsed and patted dry with paper towels
3 tablespoons olive oil, divided
1 tablespoon apple cider vinegar
2 tablespoons coconut aminos (substitute for soy sauce, available at Whole Foods)
2 sweet potatoes, cubed
1 large gala apple, peeled, cored and cubed
2 sprigs thyme, chopped
½ white onion, diced
1 clove garlic, minced
Do ahead: mix together 2 tablespoons of olive oil, coconut aminos and apple cider vinegar in a glass or other bowl made of non-reactive material. Add pork chops and turn to coat thoroughly. Cover with plastic wrap and refrigerate at least 30 minutes (you can even do this in the morning and let it sit all day in the 'fridge).
Bring a large pot of slightly salted water to boil. Add sweet potatoes and boil approximately 5-7 minutes, until slightly tender but not cooked all the way through. Drain and let cool (note: this step can be done ahead of time, and you can store the sweet potatoes in an airtight container in the refrigerator until you're ready to use them).
Heat a large, flat skillet with 1 tablespoon of oil over medium. Add onions, garlic and cook until soft, 4-5 minutes. Add apples (you can also add them at the same time as the onion and garlic and cook them down if you want softer apples) and cook an additional 3-4 minutes. Turn heat up to high and add sweet potatoes, cooking until soft, another 2-4 minutes. Garnish with chopped fresh thyme and cover to keep warm.
Heat another flat-bottomed skillet over medium high heat. Drizzle approximately one tablespoon of olive oil and add pork chops, searing for 3-4 minutes per side until cooked.
Spoon hash onto plates and top with a pork chop. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/05/whole30-pork-chops-and-sweet-potato-hash.html