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.
Slice the chop, put it on the plate, and scatter the fruit mixture on top of it.Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Pork is done when there is a little pink inside, but no translucence. Grill 3-4 mins a side, depending on thickness. Rub your chops with olive oil and season generously with salt and pepper. Let it sit until you are ready to eat, stirring occasionally to distribute the seasonings. You’re looking for a balance of salty and tangy.
#Pork chops and applesauce show plus#
* ¼ cup unseasoned rice wine vinegar or fresh lime juice, plus more as neededĬombine the fruit, onion, rice vinegar and fish sauce in a medium bowl. * 1 pound medium pluots, peaches, plums, pitted and sliced And further proof that it doesn’t have to be hard to prepare delicious, healthy meals at home. While the Times recipe suggests pan-cooking the pork chops and then quickly searing the fruit salad, I chose to grill the chops and leave the fruit salad raw for maximum contrast.Īs usual, this recipe is Whole30, macros and Paleo friendly, and takes very little time to prepare. I have prepared this recipe with plums, pluots, and peaches (sometimes all three) and it still works every time.
While Peter’s Bogart impression may have left something to be desired, the fact is is that pork paired with apples, plums, pluots, or other fruits can be absolutely delicious! So when I saw this recipe in the NY Times Cooking section, I knew I had to give it a try.įruits can be interchangeable, but for this recipe stick to stone fruits. …when the phrase “pork chops…and applesauce” (done in your best Humphrey Bogart impression) became a famous catchphrase of the show. Fans of The Brady Bunch might remember this episode…
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