There is just something about the combination of pork chops and applesauce that says “fall.” It could be that apples are at their peak in the fall, which makes them a prime target for baking and cooking alike. What I love about adding apples to savory dishes is that they tend to add a little bit of a balance of flavor: sour, sweet, and a hint of heat from the accompanying spices. Whether you opt to make your own applesauce or purchase it from the store, it’s a great way to flavor your meat and help it remain tender while it’s baking.
Fall’s Favorite Food Combo: Pork Chops And Applesauce
Recipe 01: Applesauce-Glazed Pork Chops
Applesauce acts as a protector here, giving you tender pork with a nice flavor every time.
- 4 bone-in pork loin chops (about 7 oz each)
- 1 c. unsweetened applesauce
- 1/4 c. brown sugar
- 1 Tbsp. barbecue sauce
- 1 Tbsp. Worcestershire sauce
- 1 clove minced garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
Start by heating your oven to 350F and prepping a cast-iron skillet (like this one) by spraying with cooking spray. Then, in a small bowl, mix together the applesauce, brown sugar, barbecue sauce, Worcestershire sauce, garlic, salt, and pepper until combined. Next, place the pork chops into the skillet and spoon the mixture on top. Then bake for about 20-25 minutes, or until a meat thermometer reads 145°.
Before serving, remove meat from the oven and allow to rest for at least five minutes. Enjoy!
If you want something that adds a little more sweet to your savory, then this next dish is going to be right up your alley.
Recipe 02: Pork Chops With Caramelized Apple Sauce
- 4 chopped Golden Delicious apples
- 2 tsp. lemon juice
- 2 oz. golden raisins
- 1-inch piece of fresh ginger root
- 3 Tbsp. brown sugar
- 2 c. + 2 Tbsp. apple cider
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 Tbsp. olive oil
- 4 center-cut boneless pork loin (6-8 oz)
- salt and pepper to taste
Start by combining the apples, lemon juice, raisins, ginger roots, brown sugar, apple cider, cinnamon, and nutmeg in a medium-sized bowl until thoroughly mixed. Then place the apple mixture into a saucepan over medium-high heat and cook for about ten minutes, stirring occasionally, until the apples begin to break down and a sauce forms. When there is a soft chunky sauce, remove from heat and set aside.
In a large nonstick skillet, pour your oil and put on the stove over medium-high heat. While the oil is heating, season the pork chops with salt and pepper. Then place chops into the skillet and brown for two minutes on each side before reducing the heat and allowing to cook for another 5-6 minutes, flipping occasionally. The juices should run clear and a meat thermometer should read 145°.
Before serving, allow the chops to rest for at least five minutes on a separate plate. While the chops are resting, deglaze the pan by pouring 2 Tbsp. apple cider and 2 Tbsp. of butting into the skillet and scraping it thoroughly. Then pour this mixture over the chops. Last, remove the ginger from the apple sauce mixture and serve the chops with a generous serving of warm apple sauce. Enjoy!
I hope that you love these recipes as much as we do! For some reason, it’s always easier to get my kids to eat meat when there’s a “treat” on the side. May your evenings be full of good food and good company!