Prep 5 mins
Cook 15 mins
Growing up, my Mom always served applesauce with her pork chops. Some of her chops were dry as a bone so they NEEDED the applesauce. These chops aren't dry at all. The mustard and the cooking method help to retain full flavour and moisture.
- 4 cups tart apples (peeled, cored and chopped)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- 3⁄4 cup breadcrumbs (if using seasoned, omit spices)
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon sage
- 1⁄4 teaspoon pepper
- 3 -6 tablespoons Dijon mustard
- 4 boneless pork chops, 1/2 inch thick
- vegetable oil (for frying)
- You will want the apples to be uniform in size. And you don't want the pieces too big or they will take too long to cook. Roughly 1/2 inch pieces will do perfectly.
- In a medium pot, combine all the ingredients for the applesauce.
- Cover and cook over medium-low heat for 30 - 40 minutes or until apples are tender. Stirring occasionally.
- Preheat oven to 300°.
- While the apples are cooking, combine the breadcrumbs, oregano, sage and pepper in a shallow bowl. One at a time, coat both sides of the pork chops with the Dijon. Press each side into the crumb mixture.
- In a large, ovenproof skillet, cook the chops in the oil over medium-high heat for 4 - 5 minutes on each side.
- Then place the skillet into the oven. Bake in the oven for about 20 minutes. This will finish cooking the chops through the center.
- Your pork chops and your applesauce should be done right about the same time.
- Remove the apples from the heat and use a potato masher to mash the apples until the sauce gets to desired consistency. You may want/need to use a blender of some sort (immersion, hand etc.) depending on the apples you chose.
- Plate the pork chops with a dollop of applesauce on top. Serve with mashed potatoes and corn for a GREAT meal.
This recipe took me back to my childhood! Pork chops and applesauce, what an awesome combo. The Dijon mustard did scare me a little (not a big fan) so I did not slather it on but did use it because I am sure it is responsible for the extreme juciness of the meat. The mustard flavor was not very powerful, great chops, thanks for sharing.
This was perfect for a fall night. I left my applesauce chunky and it went perfect with the chops. Thank you.
Loved this. I made a few adjustments to the way I made it. First, I brined my chops (just because I always do.) Since it was with applesauce, I incorporated some apple juice in the brine. Also, I just pan fried them, since I am not a big fan of baking chops unless they are stuffed. The applesauce was just to die for, I used tart granny smith apples, and the hint of vanilla was just great. Thank you for a wonderful recipe that I will use again.