Applesauce Pork Chops Recipe

Pork chops: These can be bone-in or boneless, depending on your preference. They provide the main protein for the dish.

Applesauce: Adds a sweet and tangy flavor that complements the pork chops perfectly.

Brown sugar: Enhances the sweetness of the applesauce and adds a slight caramelized flavor.

Cinnamon: Provides a warm, spicy note that pairs well with the applesauce.

Olive oil: Used for cooking the pork chops, adding a rich flavor and helping to brown the meat.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the seasoning of the pork chops.

When browning the pork chops in the skillet, make sure not to overcrowd the pan. This allows each chop to develop a nice, even sear and prevents steaming. If necessary, cook the chops in batches to maintain the proper temperature and achieve that perfect golden-brown crust.

• pork chops - Substitute with chicken breasts: Chicken breasts are a lean protein that can be cooked similarly to pork chops and will absorb the flavors of the dish well.

• applesauce - Substitute with pear sauce: Pear sauce has a similar texture and sweetness to applesauce and will provide a comparable flavor profile.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note that complements the other ingredients.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, slightly sweet flavor that can stand in for cinnamon in many recipes.

• olive oil - Substitute with coconut oil: Coconut oil has a mild flavor and a similar fat content, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but complementary flavor.

• Allow the pork chops to cool completely before storing. This helps prevent condensation which can make the meat soggy.
• Place the pork chops in an airtight container or wrap them tightly with aluminum foil or plastic wrap. Ensure there is minimal air inside to maintain freshness.
• Store the pork chops in the refrigerator for up to 3-4 days. Make sure your fridge is set to 40°F (4°C) or below to keep the meat safe.
• For longer storage, freeze the pork chops. Place them in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of how long they've been stored.
• When ready to reheat, thaw frozen pork chops in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pork chops in a skillet over medium heat or in the oven at 350°F (175°C) until they reach an internal temperature of 165°F (74°C). Add a bit of applesauce to keep them moist during reheating.
• Enjoy your reheated applesauce pork chops with a side of vegetables or a fresh salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork chops in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes or until the pork chops are warmed through.
  4. For a little extra flavor, you can add a bit more applesauce on top before reheating.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a small amount of olive oil or butter.
  2. Place the pork chops in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes on each side, or until thoroughly warmed.
  4. Add a spoonful of applesauce to the skillet to keep the pork chops moist.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Add a bit more applesauce if needed to keep the pork chops juicy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork chops in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Once heated, you can quickly sear the pork chops in a hot skillet with a bit of olive oil for added texture.

• Skillet: A flat-bottomed pan used for browning and cooking the pork chops evenly.

• Tongs: Useful for flipping the pork chops without piercing the meat.

• Small bowl: Ideal for mixing the applesauce, brown sugar, and cinnamon together.

• Measuring spoons: Essential for accurately measuring the brown sugar and cinnamon.

• Measuring cup: Used to measure the applesauce.

• Spatula: Helpful for spreading the applesauce mixture over the pork chops.

• Stove: Provides the heat source for cooking the pork chops in the skillet.

• Knife: Used for trimming any excess fat from the pork chops if necessary.

• Cutting board: A safe surface for seasoning the pork chops with salt and pepper.

• Serving plate: For presenting the finished dish.

Pre-season the pork chops: Season the pork chops with salt and pepper the night before to save time.

Use pre-made applesauce: Opt for store-bought applesauce to cut down on preparation time.

Quick browning: Use a cast iron skillet for faster and more even browning of the pork chops.

Combine ingredients ahead: Mix the applesauce, brown sugar, and cinnamon in advance and store in the fridge.

Simmer with a lid: Cover the skillet while simmering to reduce cooking time and keep the pork chops moist.