Best 20 Applesauce Pork Chops Recipes

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).

APPLESAUCE-GLAZED PORK CHOPS

Steps:

• Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillet. Mix remaining ingredients in a small bowl; spoon over chops., Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

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.

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:

• 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 SAUCY APPLESAUCE PORK CHOPS

Steps:

• In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well and pour into a greased 13" X 9" X 2" baking dish.
• In a skillet, 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.

APPLESAUCE PORK CHOPS

Steps:

• In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet. Cover and simmer for 30-35 minutes or until meat juices run clear., Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and cold water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through. , Serve with rice. Garnish with reserved apple wedges.

PORK CHOPS AND APPLESAUCE GRAVY

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.

PORK CHOPS WITH APPLESAUCE AND GRITS

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.

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE

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.

OVEN-FRIED PORK CHOPS WITH CRANBERRY APPLESAUCE

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with nonstick cooking spray. In shallow bowl, combine crushed stuffing, seasoned salt and thyme; mix well. In another shallow bowl, combine milk and egg; beat well.
• Dip pork chops in egg mixture; coat well with crumb mixture. Place in sprayed pan.
• Bake at 425°F. for 30 to 35 minutes or until golden brown and no longer pink in center.
• In small bowl, combine applesauce and cranberry sauce; mix well. Serve cranberry applesauce with pork chops.

APPLESAUCE BARBECUE PORK CHOPS

Steps:

• Sprinkle room-temperature chops with salt, pepper, and thyme.
• Place oil in heavy skillet and heat until medium hot.
• Brown chops slowly on both sides until golden brown.
• This should take about 5 minutes per side.
• Combine barbecue sauce, chunky applesauce, and chili powder (if desired.).
• Cover chops with sauce.
• Cover pan.
• Simmer chops til tender, about 10 minutes.

PORK CHOPS AND APPLESAUCE

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.

PORK CHOPS WITH ONIONS, SAGE AND APPLESAUCE

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.

PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE

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.

PORK CHOPS WITH GOLDEN APPLESAUCE

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 20 minutes (depends on consistency you prefer), 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.

SAVORY APPLESAUCE (ACCOMPANIMENT TO PORK CHOPS)

Steps:

• In a large pot, simmer all ingredients except the salt and pepper, covered, stirring occasionally until the apples are falling apart and the garlic is tender (about 15-20 minutes).
• Mash the garlic pieces to mix with the applesauce.
• Season with salt and pepper.

APPLESAUCE GLAZED PORK CHOPS

Steps:

• Pre-Heat oven to 350.
• Place pork chops in a 9"x13" baking pan coated with cooking spray.
• In a smalll bowl, combine the remaining ingredients and then spoon over the chops.
• Bake, uncovered, at 350 for 20 to 25 minutes or until a meat thermometer reads 160.

PORK CHOPS AND APPLESAUCE

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.

PORK CHOPS IN SOUR CREAM APPLESAUCE

Steps:

• 1. Brown chops in large frying pan. Remove chops from pan, and trim off any excess fat.
• 2. In the pork chop drippings, saute' onions. Add water to pan to deglaze the pan.
• 3. Reduce heat, add applesauce,lemon juice, and pepper. Mix well.
• 4. Return chops to the pan, and smother with the sauce. Cover, and cook gently on med-low, until chops are cooked through, approx. 35 - 40 minutes.
• 5. Remove the chops to a warm platter. Add sour cream to the applesauce mixture in the pan, and heat through -- do not bring to a boil!
• 6. Pour sauce over the chops, and serve. This is a great meal served with cooked cabbage, or brussels sprouts, or broccoli, or baked squash. A real "Fall" meal.