Pork Chops with Curried Caramelized Onions and Apples
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 center-cut pork chops, 3/4 to 1 inch thick
- olive oil (for browning chops)
- salt and pepper
- 4 tablespoons butter
- 1 onion, diced
- 1 large apple, diced and cored
- 1 1⁄2 cups unsweetened applesauce
- 1 cup apple juice
- 1 cup beef broth
- 1 clove garlic, minced
- 2 tablespoons ground curry powder, to taste
- more salt and pepper
directions
- Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
- In the same skillet, melt butter over medium heat.
- Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
- Stir in applesauce, apple juice, beef broth, garlic and curry powder.
- Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
- Pour apple-onion mixture over chops in baking dish and cover dish with foil.
- Bake in a preheated 400 degree oven for 45 minutes.
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Reviews
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Most excellent! There was tons of sauce- I used 6 pork cutlets and could probably have done 8. To make sure my kids would try it, I cut back on the curry powder a little- used 4 tsp of Penzeys (fairly potent) and that was perfect for us. We added some mango ginger chutney on the side. Overall, a great addition to the repertoire.
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I almost didn't submit a review for this recipe, as ingredients on hand forced me to make a few changes. However, hubby and loved the dish. I, therefore, decided to pass on my experience. Firstly, the unsweetened applesauce I had in the fridge had gone bad. I followed a suggestion of a previous reviewer and subbed sweetened applesauce, eliminated the apple juice and used 2 cups beef broth. The second change was necessary when I found I didn't have any curry powder. A quick search and the Zaar kitchen dictionary provided a list of the herb and spice blend in curry. I used those notes to add spices from my pantry. I sprinkled in cardamom, cayenne, cinnamon, cloves, coriander, cumin, nutmeg, pepper, and tumeric. (I didn't have all of the herbs and spices listed in the dictionary.) I simmered a bit and tasted, adding a bit more of whatever I felt was needed to balance the flavors. Even with my substitutions, the dish was delicious. The pork was tender and moist. Hubby cut his with his fork. The apples and onions made a great sauce with just the right amount of sweet and savory. We plan on trying the recipe again...with the correct ingredients.
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Tweaks
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Yummy! I did make a few changes... I used two really big Granny Smith apples chopped up and no applesauce and I used two cups of chicken broth instead of the one cup of beef broth. I also browned the pork (I had a pork tenderloin I sliced up into inch thick medallions) in a deep oven proof skillet (not nonstick), removed them and added the other ingredients as directed. But instead of transferring it all to a casserole dish I just added the pork back in once the veggies/fruit were cooked, covered them with the veggies/fruit, added a lid and popped the whole thing in the oven. I only baked it for 30 mins and it was fine.<br/>Served it with garlic mashed potatoes and peas. Yummy! Next time I might just add the peas to the pan before I put it in the oven as peas go well with curry.
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YUM. No, really...YUM!! This is great. I prepared all the way to the baking step before work this morning, stuck it in the fridge to marinate all day, and then baked it when I got home. Wonderfully tender, perfect blend of savory and sweet (2 T of curry powder is right on the money). To give the dish a tiny bit of a creamy element, I prepared my beef broth (from a beef base) with unsweetened soy milk instead of with water. Also, I realized in mid-prep that I was out of apple juice, so I used 1 cup of water along with 2 T unsweetened apple butter. For caramelizing the apples and onion, I only used 2 T of butter (light by Land O Lakes), and that was plenty. The recipe makes a ton of the sauce, so I'd recommend using 8 (about 2 lbs) instead of 4 pork chops. Of course, the extra sauce was great to have with the couscous I served on the side! I'll absolutely make this again.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois