Best Pork Chops And Applesauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

To mark the 50th anniversary of "The Brady Bunch," only one dinner will do.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 pounds Golden Delicious apples, peeled and chopped
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
4 bone-in pork chops (1/2-inch thick; about 6 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons cold unsalted butter
Chopped fresh parsley, for topping

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.

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

Categories     Fruit     Pork     Sauté     Dinner     Apple     Pork Chop     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

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.

PORK CHOPS AND APPLESAUCE GRAVY



Pork Chops and Applesauce Gravy image

I clipped this out of one of our local papers. It's alittle different way of preparing chops and quite YUMMY!!!

Provided by Boca Pat

Categories     Pork

Time 2h

Yield 4-8 serving(s)

Number Of Ingredients 9

8 medium pork loin chops
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper, to taste
1 teaspoon garlic salt
1 1/2 cups boiling water
1 1/2 cups applesauce
1 teaspoon lemon juice
1 tablespoon oil, for browning

Steps:

  • Heat oil in skillet and brown chops at least 2 minutes per side.
  • You want a brown crust to form on the meat.
  • Layer chops in a casserole dish, they can overlap.
  • Now, add the flour, salt, pepper and garlic salt to the remaining fat in the pan.
  • Stir to mix well.
  • Add the boiling water and blend thoroughly.
  • Cook 3 to 5 minutes until it thickens.
  • Add applesauce and lemon juice, mix well and pour this entire mixture over the chops in the casserole.
  • Bake 1 1/2 hrs at 400 degrees.
  • Check for doneness, depending on the size of the chops you may need to cook an additional 15 minutes.

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE



Orange-and-Rosemary-Brined Pork Chops with Applesauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

1/4 cup sugar
1/4 cup coarse salt
2 dried bay leaves
8 1-by-3-inch strips orange zest
16 whole black peppercorns
3 small sprigs rosemary
4 bone-in pork rib chops (each about 12 ounces and 1 inch thick)
2 tablespoons vegetable oil
Flat-leaf parsley sprigs, for serving
Martha's Pink Applesauce, for serving

Steps:

  • Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
  • Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

PORK CHOPS WITH APPLESAUCE AND GRITS



Pork Chops with Applesauce and Grits image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

8 slices bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
2 cups stone-ground grits (the coarser the better!)
4 cups low-sodium chicken broth
2 cups heavy cream
Dash of cayenne, or to taste
1 1/2 cups grated Monterey Jack or other cheese
Salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
Six 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
2 cups Applesauce, recipe follows
1/2 cup dry white wine
2 teaspoons apple cider vinegar
3/4 cup pure maple syrup
6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths
1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon

Steps:

  • For the grits: In a large pot over medium heat, cook the bacon and onions until the bacon is chewy and the onions are translucent, about 1 minute. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 30 to 40 minutes. Add the cream and cayenne, stirring them into the grits. Cover the pot and keep cooking over very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.
  • Just before serving, stir in the cheese. Add salt and pepper to taste.
  • For the pork chops: Melt the butter with the oil in a large skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. (They'll finish cooking in the skillet later.) Remove the pork chops to a plate.
  • Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar. Cook until the liquid reduces by half, about 5 minutes. Pour in the maple syrup, stir it in and allow it to come to a bubble. Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes.
  • To serve, spoon a generous helping of grits onto a plate. Lay a pork chop on top of the grits, and then spoon the apples over the top. Be sure to get a little extra pan sauce onto the plate.
  • Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
  • Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

This recipe is from the Junior League of Baton Rouge and, we believe, proves our theory that those Junior Leaguers are crackerjack cooks!! Enjoy!

Provided by Wineaux

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 pork chops
1 (16 ounce) jar applesauce
1/2 cup sherry wine (we like sweet sherry with this recipe)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Brown chops in skillet. Remove to baking dish that you've sprayed with a non-stick spray.
  • Mix applesauce, spices and sherry.
  • Spoon half of this mixture on chops.
  • Bake 20, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes.

Nutrition Facts : Calories 718.3, Fat 27.2, SaturatedFat 9, Cholesterol 206, Sodium 203.6, Carbohydrate 27, Fiber 1.5, Sugar 1.2, Protein 62.1

PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE



Pork Chops With Onions, Sage and Applesauce image

Make and share this Pork Chops With Onions, Sage and Applesauce recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 large golden delicious apples, peeled, cut into 8 wedges
1/2 cup water
2 tablespoons sugar
4 whole cloves
6 tablespoons butter
1 medium onion, finely chopped
4 center-cut pork chops, 1-inch thick
1 cup chicken stock
1 cup beef stock
1 1/2 tablespoons fresh sage, minced or 1 1/2 teaspoons dried sage, rubbed

Steps:

  • Combine apples, water, 2 tablespoons sugar and cloves in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
  • Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; saute until golden, about 10 minutes. Season with salt and pepper. Set aside.
  • Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet; saute until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.
  • Meanwhile, rewarm onion mixture, stirring occasionally. Rewarm applesauce, stirring occasionally.
  • Divide onion among plates. Top with pork. Spoon pan juices over pork and serve with applesauce alongside.

Nutrition Facts : Calories 476.9, Fat 30.2, SaturatedFat 15.7, Cholesterol 119, Sodium 455.6, Carbohydrate 26.3, Fiber 3.2, Sugar 19.5, Protein 26.2

PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE



Pork Chops and Applesauce Brady Bunch Style image

This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.

Provided by Eliza S

Categories     Pork

Time 1h30m

Yield 8 pork chops, 4-8 serving(s)

Number Of Ingredients 15

2 cups milk
3 teaspoons salt
8 pork chops (1/2 inch thick with or without bone, 2 lb total)
3 1/2 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
2 -3 tablespoons vegetable oil
2 -3 tablespoons unsalted butter
3 lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
1/4 cup water (I ended up adding 1/2 cup)
3 tablespoons sugar
1 tablespoon cider vinegar
1 bay leaf
1/4 teaspoon ground allspice

Steps:

  • Marinate pork chops.
  • Stir together milk and 2 teaspoons salt in 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 ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  • Preheat oven to 200 degrees.
  • 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 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 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.

PETER BRADY'S " PORK CHOPS AND APPLESAUCE" CROCK-POT



Peter Brady's

Very easy, sweet recipe I found posted on Sparkpages. Original recipe (which is posted) called for porkchops, but the first time I made it I used 2 pork tenderloins and they came out just perfect!

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

PORK CHOPS AND APPLESAUCE



Pork chops and applesauce image

Pork chops and applesauce were always served together as two separate dishes when I was young. I just decided to see what would happen if I combined them....the taste is terrific!

Provided by Lorie Mason

Categories     Steaks and Chops

Time 30m

Number Of Ingredients 6

1/2 chopped onion
1 1/2 c unsweet applesauce
1/8 tsp cinnamon
2 Tbsp olive oil
4-5 thick cut pork chops (boneless)
salt and pepper

Steps:

  • 1. Sprinkle onion with a pinch of salt and pepper then slowly cook in a tablespoon of olive oil until caramelized. Add applesauce and cinnamon. Cook until warmed through. Remove from heat and set aside.
  • 2. Salt and pepper the pork chops to taste then using the remaining olive oil, cook pork chops covered approximately 6 minutes on each side, or until done, at med/high heat.
  • 3. Turn heat to low and add the applesauce mixture to the pork chops. Simmer 5 minutes or until applesauce is reheated.
  • 4. Serve and enjoy.

UPTOWN PORK CHOPS AND APPLESAUCE FROM RACHAEL RAY



Uptown Pork Chops and Applesauce from Rachael Ray image

This is the yummiest pork tenderloin recipe we've tried in a long time. From Rachaek Ray's 30 Minute meals. We halved the recipe, but I'm posting it here as seen.

Provided by Judgey1

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 pork tenderloin
2 tablespoons extra virgin olive oil
1 tablespoon McCormick's Montreal Brand steak seasoning
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme
3 tablespoons butter
5 gala apples, quartered, cored and sliced
salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar

Steps:

  • Heat oven to 425 degrees F.
  • Coat tenderloins with Olive Oil. Combine the grill seasoning, lemon zest, and thyme.Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and ler juices settle then slice at an angle.
  • Melt butter in heavy skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet, and sweeten with sugar.
  • Arrange the apples over the pork to serve.

Nutrition Facts : Calories 598.7, Fat 24.8, SaturatedFat 9.5, Cholesterol 187, Sodium 210.1, Carbohydrate 41.6, Fiber 5.9, Sugar 30.2, Protein 53.3

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

Inspired by an episode of the Brady Bunch I set out one day to find the best Pork Chops and Applesauce recipe I could... tweaked it some and this is what I came up with

Provided by Katrina Freed

Categories     Pork

Time 1h20m

Number Of Ingredients 18

APPLESAUCE
4 apples, granny smith
2 tsp lemon juice
1 piece fresh ginger root (one inch)
3 Tbsp light brown sugar
2 c all natural apple juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
PORK CHOPS
4 thick center cut boneless pork chops (one inch thick)
1 c milk
1 1/2 tsp salt
1 3/4 c panko bread crumbs
1 Tbsp minced garlic
2 tsp fresh rosemary
1/2 tsp dried thyme
2 Tbsp vegetable oil
2 Tbsp unsalted butter

Steps:

  • 1. Marinate pork chops in milk with one teaspoon of salt in a covered container, refrigerated, turning once for at least one hour
  • 2. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a heavy 3 quart saujcepan
  • 3. Boil apples, stirring occasionally until a chunky sauce forms
  • 4. Reduce heat to moderately low and cook covered, stirring occasionally, until apples are soft (about 12 - 15 minutes)
  • 5. Discard ginger and mash apples with a potato masher, then keep applesauce covered and warm till serving time
  • 6. Mix panko, garlic, rosemary, thyme, and remaining 1/2 teaspoon of salt in a shallow dish
  • 7. Using tongs or a fork, remove chops from marinade one at a time allowing milk to drip off, then coat in panko mixture and transfer single layer to a plate or tray
  • 8. Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides
  • 9. Brown chops turning over once, until golden brown on both sides. Reduce heat to medium low, cover, and cook till done. Serve pork chops with warm applesauce

PAN FRIED PORK CHOPS AND HOMEMADE APPLESAUCE



Pan Fried Pork Chops and Homemade Applesauce image

Make and share this Pan Fried Pork Chops and Homemade Applesauce recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
1/2 cup water
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1/2 cup all-purpose flour
4 (5 ounce) bone-in center-cut pork chops
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons canola oil

Steps:

  • To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally.
  • Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.
  • To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 3/4 teaspoon salt and pepper; dredge pork in flour.
  • Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Nutrition Facts : Calories 586.7, Fat 30.2, SaturatedFat 9.9, Cholesterol 129.3, Sodium 614.8, Carbohydrate 36.5, Fiber 3, Sugar 20.4, Protein 41.5

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #fruit     #pork     #easy     #beginner-cook     #dietary     #low-sodium     #low-carb     #low-in-something     #apples     #meat     #pork-chops

Related Topics