The pork and apples are just a great combination - this is a favorite weeknight dinner. Typically half the recipe, using gluten-free bread crumbs and adding cinnamon to the applesauce. Found the sauce cloyingly sweet otherwise. In fact, would add "Better Than Bullion" to water next time. Deleted sugar from the sauce, since apples were sweet enough. Served with wild rice and fresh green beasn. Used buttermilk for soaking and seasoned with the Panko breadcrubs with garlic, fresh thyme and smoked paprkia Used an egg wash to crumbs would adhere. In preparing a weekly meal for two young grandsons, always interesting in variety. Now it tastes great! Maybe this applesauce wasn't meant only to be eaten with the pork chops. It was pretty blah so I added brown butter from another applesauce recipe, salt and a little vanilla. I meant to say, maybe it was meant only to be eaten with the pork chops, not really a stand-alone applesauce. I didn't make their applesauce b/c my family likes the recipe from our Betty Crocker cookbook (4 apples, 1/2 cup water, 3 TBS sugar, 1/4 tsp cinnamon). Yummy!Ĥ forks for the porkchops! Old school meal my entire family loved and said "you should make this again". Can use any herb but keep no more than two per recipe. No more tough pork chops in my house! I may use buttermilk instead of milk but flavor this time was really good. Really tender and perfectly cooked.ĭelicious! The milk marinade enriches the meat and tenderizes it. I didn't marinate the chops for a whole hour, but even so, these were a great weeknight meal. Mash with a fork or put in a food processer for a finer texture. Microwave on high for 9 - 11 minutes, or until tender. Place the apples & rest of ingredients in a 1.5 qt casserole & cover w/ plastic wrap. May I suggest a simpler way to make the applesauce? Instead of all the water, simply add a scant 1/4 cup of water along with all the other ingredients stipulated. The applesauce I kept simple with just apples, a little water and sugar. I had the rosemary and thyme breadcrumb mixture was delis! The marinade of milk and salt for the pork was perfect. I can't seem to get them to come out right.Īny advice? I love the flavor- I just can't get them to the right level of 'doneness'.įinishing up the Gala apple crop from our tree and pork chops on hand this was a perfect fall dinner. My pork chops are always either 1) undercooked, or 2) rubbery. I didn't make the applesauce since we had some in the fridge so can't contribute on that front! I used dry herbs and it was just as flavorful! Would definitely make it again. The applesauce with the addition of the vinegar are a great accompaniment to the pork chops. These pork chops have an excellent flavor and come out very moist. (Add more oil and butter to skillet as needed.) Step 7 Transfer as cooked to a platter and keep warm in oven. 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. 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. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl. Discard bay leaf and mash apples with a fork. 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. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Make applesauce while chops marinate: Step 2.Marinate, covered and chilled, turning over once, at least 1 hour. Perfect with carrots and potatoes.Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Serve with 3 tablespoons of Ginger Applesauce for each serving. It will take about 12 to 15 minutes in all, as these are quite thick chops.Ħ. Grill the pork chops over a medium fire, turning them to make attractive grill marks. Mash the apples with the back of a wooden spoon - the sauce should be lumpy. Reduce heat and simmer covered, cook until the apples are tender - about 15 minuted. To prepare the applesauce, place the apples, sugar, lemon juice and zest, and sake in a saucepan. Coat the pork chops in the marinade and place in a low, flat non-aluminum container and let marinate for several hours or overnight in the refrigerator.ģ. In a mixing bowl, thoroughly combine all the marinade ingredients. Trim all fat and sinew from the pork chop.Ģ.
This recipe is adapted from the Fog City Diner Cookbook by Cindy Pawlcyn (Ten Speed Press)ġ.
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