![]() The pork chops were as tender as I hoped they would be and I liked how the pork lent a savory flavor to the applesauce. The applesauce pork chops were a hit with me, my husband, and - thanks to my husband - the dog (now that chow hound’s never going to stop begging for food while we’re eating). ![]() Let your applesauce pork chops rest in the dish for about 5 minutes before plating and serving them. If you’re worried about the pork chops getting dry, cover loosely with foil. I baked mine uncovered because I didn’t want excess moisture making the applesauce watery. Top each chop with thick fan slices of Granny Smith apple.īake at 350 degrees for 30 minutes. Spoon the applesauce to fill in between and around the pork chops. After both sides are seared, place the chops in a baking dish. Sear the pork chops over high heat, checking to make sure they aren’t burning. Season the pork chops with salt and pepper on each side. Now that the applesauce is done, the pork chops are up next. Because the apples will continue to cook and soften more in the oven, I wanted a chunky applesauce that will hold its form alongside the pork chops when I serve it. Once the apples are softened, use a potato masher to mash up the apples, leaving some pieces in chunks. The apples should be quite soft when they’re done. Put the apples in the microwave and cook on high for about 12 minutes. Sprinkle two packets of apple cider mix over the apples and stir to coat well. Put them in a microwave-safe bowl or dish. If you prefer the stove, feel free to use that method. I went the super easy route and used the microwave to soften the apples. The first thing is to make the applesauce. It ended up working really well and it’s a trick I’ll definitely use in the future for other apple recipes. I saw the box of cider packets left over from the apple cider cookies I made a few weeks back and thought “Why not?” This was a last-minute idea that came to me to use a couple packets of apple cider mix for spicing the applesauce. It’s Probably Because I Made Those Cookies When it was time to put them over the heat, I just turned the heat up REALLY high.Īgain, the point was just to put some color on the outside since the oven was going to do the rest. So I put the chops in the skillet, seasoned them on one side, turned them over, and seasoned them on the other side. The point isn’t to cook the meat all the way through - just to get some nice brown color on the surface.īut I was feeling lazy and didn’t want to dirty a plate for seasoning pork chops. Normally, I’d get my cast-iron skillet super hot and then throw the pork chops in for 1 or 2 minutes per side. You’ll simply have to raise the baking temperature if you use bone-in chops. The pork chops I chose were boneless, but bone-in pork chops would work for this recipe as well. Thin cuts of pork chop will dry out, resulting in classic “Disappointment On a Plate” and no one wants to eat that for dinner. For this, you want to use thick-cut pork chops. I also decided that I was going to pan sear the pork chops for color on the outside, but let the oven finish cooking the inside of the meat. (Plus they’re just so darn pretty in photos!) Picking the Right Pork For Applesauce Pork Chops But in the end, Granny Smith won me over because I liked the idea of the contrast of the tart apples against the mild flavor of the pork chops. Fuji, Braeburn, and Gala all got serious consideration for the role. I debated on the choice of apples to use for the applesauce. That’s what inspired me to make an easy, rustic chunky applesauce. Because I was using the oven, I knew I’d have to make an applesauce that would hold up well alongside the pork in the baking dish. I decided to go with an oven-baked pork chop because they come out very tender that way. It works and it’s good, but that wasn’t what I had in mind for this recipe. I’ve made applesauce pork chops in the past where I fried the pork chops, poured a jar of applesauce over them, and simmered everything on the stove for a little while longer. However, we have a happy compromise with pork, which is why I chose an applesauce pork chops recipe. I have a TON of chicken recipes that I really love, which is not good news for a Red Meat Man. Much to my husband’s dismay, chicken tends to be my go-to meat for meals. If you’ve never eaten apples and pork together, these applesauce pork chops will show you why they were meant for each other! Applesauce pork chops with coleslaw. Using the microwave for the apples makes this an option for busy weeknight dinners. Thick-cut, boneless pork chops are pan seared and baked with a chunky homemade Granny Smith applesauce for a meal that will please family and guests alike. Oven-baked applesauce pork chops are a satisfying meal at any time of the year.
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