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Pork Chops and Chunky Applesauce

Submitted by: JustRightMenus


A great week-night meal.

Servings: 2

Categories: apple, pork

From the kitchen of:

From Rachael Ray: 30-Minute Meals (Lake Isle Press, 1998), page 153 - I've modified it a bit.


2 servings boneless pork chops, 3/4" thick

Balsamic vinegar

Black pepper

a drizzle of olive oil

2 sprigs fresh thyme OR 1 clove garlic, minced and mashed

2 feet aluminum foil, folder in half, then in half again


2 Macintosh apples (Cortlands work well also), peeled, cored, and cut into chunks

1/4 c apple juice or cider

a pinch of cinnamon

a dash of cloves


Rub chops with a little balsamic vinegar, a drizzle of olive oil, and the garlic or thyme.

Heat a deep skillet over medium-high heat - chops should sizzle when placed in pan.

Cook chops 5 or 6 minutes, then turn over.

Place an aluminum foil tent on top of the chops, reduce heat to medium, and cook another 6 minutes.

Remove from heat and let stand until ready to serve, allowing juices to distribute.


While chops cook, cook the apple over midium-high heat with the apple juice.

As the juice boils, stir and mush the apples a bit as they cook down.

Sprinkle the sauce with cinnamon and cloves.

Reduce heat and simmer until sauce thickens, about 5 minutes.