Best Peter Bradys Pork Chops And Applesauce Crock Pot Recipes

Peter Brady's

Provided by White House Recipes

Categories Pork

Time 6h5m

Yield 8 chops

Number Of Ingredients 3

2 (21 ounce) cans apple pie filling
1 cup applesauce
8 boneless pork chops or 1 -2 lb pork tenderloin

Steps:

Put pie filling in crock.
Cover with applesauce.
Lay chops on top, pushing them down a bit into the apples.
cook on low 6-8 hours depending on your crockpot (new crocks seem to need less time).

Nutrition Facts : Calories 461, Fat 13.1, SaturatedFat 4.5, Cholesterol 124, Sodium 168.2, Carbohydrate 45.5, Fiber 1.9, Sugar 20.7, Protein 40.1

Apple-Butter Sauced Pork Chops in a Crock Pot image

Provided by southern chef in lo

Categories Pork

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless smoked pork chops
1 cup apple butter
1 teaspoon quick-cooking tapioca
1/2 teaspoon dried sage, crushed
2 large red apples, peeled cored and cut into quarters
3 cups hot cooked couscous

Steps:

Place the pork chops in a 3-1/2 to 4-quart crock pot.
In a small bowl, combine apple butter, tapioca, and sage. Pour the sauce over the chops.
Place the apples on top of chops and sauce. Cover and cook on low heat for 6 to 7 hours or on high for 3-1/2 hours.
Serve over hot couscous.

Nutrition Facts : Calories 211.8, Fat 0.4, SaturatedFat 0.1, Sodium 16.5, Carbohydrate 49.4, Fiber 3.6, Sugar 25, Protein 3.4

Crock-Pot Applesauce Pork Chops Recipe image

Provided by srumbel

Number Of Ingredients 6

3 pounds pork chops can use boneless or bone-in
2 tablespoons dried minced onions
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 tablespoon ground ginger
2 cups cinnamon apple sauce or plain apple sauce plus the addition of 1/2 teaspoon ground cinnamon

Steps:

In a 6 quart or larger slow cooker place a crock-pot liner or spray with non-stick cooking spray if desired. Lay half of the pork chops in the bottom of the slow cooker season with half of the minced onions, salt, pepper and ground ginger. Cover the pork chops with 1 cup of the applesauce. Add another layer of pork chops and sprinkle the other half of the minced onions, salt, pepper, and ground ginger. Spread the other cup of applesauce over the pork chops. Cover and cook on LOW for 7 to 8 hours on LOW. Serve over cooked rice or pasta if desired. Nutrition Information Calories: 471kcal, Total Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 141mg, Sodium: 909mg, Potassium: 706mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugars: 9g, Protein: 48g, Vitamin A: 0.1%, Vitamin C: 2%, Calcium: 4%, Iron: 11%

Pork Chops and Applesauce image

Yield Makes 4 to 8 servings

Number Of Ingredients 17

For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice

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.