Best Easy Saucy Applesauce Pork Chops Recipes

PORK CHOPS WITH APPLE SAUCE AND ONIONS

Steps:

• Season pork chops with salt and pepper.
• Place a large skillet over medium-high heat. Lay seasoned pork chops into the hot skillet. In the spaces between the chops, add the butter and onions. Cook and stir the onions while the first side of the chops cook until browned, 5 to 7 minutes. Turn the chops and continue cooking until the no longer pink in the center, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Pour white wine into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir applesauce through the onion and wine mixture; simmer until the liquid thickens somewhat, about 5 minutes.
• Plate the pork chops and top with the apple and onion mixture to serve.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS WITH GOLDEN APPLE SAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

PORK CHOPS AND APPLESAUCE

Steps:

• Marinate pork chops:
• Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
• Make applesauce while chops marinate:
• Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
• Fry pork chops:
• Preheat oven to 200°F.
• Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
• Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
• Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
• Serve pork chops with applesauce.

EASY APPLESAUCE PORK CHOPS RECIPE - (4.2/5)

Steps:

• In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger. Mix well. Pour the mixture into a greased 13" X 9" X 2" baking dish. In a skillet, melt the butter. Sauté the onions for about a minute and then brown the pork chops in the butter. When browned on both sides, place over the applesauce mixture. Bake, uncovered, in a 350 degree oven for 30 minutes or until meat is tender.

PORK CHOPS WITH APPLE SAUCE

Steps:

• In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
• Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
• In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
• Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

PORK CHOPS WITH APPLESAUCE

Steps:

• Season pork chops with garlic, salt and pepper.
• In heavy skillet, brown chops in small amount of cooking oil.
• Mix remaining ingredients while chops are browning.
• Place chops, single-layer, in shallow baking dish.
• Spoon half of applesauce mixture evenly over chops.
• Bake in preheated 350 oven for 20 minutes.
• Turn chops and evenly spoon remaining applesauce mixture over them.
• Bake for 20-30 more minutes.

PORK CHOPS AND APPLESAUCE

Steps:

• Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
• Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
• Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.