I have two girlfriends (Hi Heather!) who made batches of homemade applesauce from their trees this year. I’ve been the lucky recipient of two jars of the stuff, which is saying something, because these gals guard it jealously. My daughter loves the stuff, but I was able to reserve enough of it to give this recipe a try.
If you don’t have any homemade applesauce around or can’t find a high quality, sugar-free one near you, no worries. Just peel and core 4 apples, dice, and add with the onion in step #2, along with a little water. Add a few dashes of cinnamon and nutmeg, continue with the recipe until the apples are soft, and mash coarsely with a fork. You want chunks here, not the super-smooth baby food of yore.
And no Brady Bunch jokes, please. Oh, alright. Go ahead.
4 bone-in pork chops
salt and pepper
1 + 1 Tbsp. butter or coconut oil (divided)
1 onion, thinly sliced
3-4 cups applesauce (or follow instructions above if starting with apples)
3/4 cup chicken stock/broth (bonus points for homemade)
1/4 cup Calvados or apple brandy (optional, don’t bother if you don’t have it handy)
1 Tbsp. fresh sage, finely chopped
1/2 cup coconut milk or heavy cream
1 Tbsp. Dijon or stoneground mustard
1) Pat pork chops dry and sprinkle with S&P. In large skillet over medium-high heat, melt butter/oil and add pork chops when skillet is hot. Cook until browned, about 3 minutes per side, and remove from skillet to a plate. Don’t worry if they’re not cooked through, they’ll return to the pan later.
2) Melt remaining Tbsp. butter/oil in skillet. Add onion (and apples here if you’re starting with fresh apples) and sauté until soft, about 5 minutes. Stir in applesauce until evenly distributed, then add stock, apple brandy (if using), and sage, scraping up the browned bits on the bottom of the pan. Cook for 10 minutes to marry flavors, then stir in coconut milk/cream and mustard. Nestle pork chops into the applesauce mixture and cover, cooking for 6-7 minutes or until cooked through.
3) Plate pork chops, season sauce to taste with S&P, pile sauce on top of chops, and serve it up.
NOTES: This went very well with bitter greens sautéed with butter/coconut oil and garlic. I used a blend of mizuna and mustard greens, but any sturdy winter greens would do.