How do you make pork chops with apple sauce?

Question

I have not been able to locate a recipe on the net that didn't use pre-prepared, bottled apple sauce. I would like to make mine from scratch. I'm also interested in the method of cooking the meal: do you bake the chops in the sauce or add it later? Thanks.

Answer 1

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INGREDIENTS:
4 (1 inch thick) boneless pork chops
vegetable oil
salt and pepper to taste
1 large onion, diced
1 large apple, cored and diced
1 1/2 cups unsweetened applesauce
2 cups apple juice
1/4 cup margarine
2 tablespoons chicken bouillon granules
1 clove garlic, crushed
3 tablespoons ground curry powder, or to taste
salt and pepper to taste

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DIRECTIONS:
Season pork chops with salt and pepper. In a large skillet over medium-high heat, brown pork chops in a small amount of oil, flipping once to brown both sides. Arrange chops in a 9x13 inch baking dish.
In the same skillet, melt margarine over medium heat. Cook and stir onions and apples in margarine until caramelized. Stir in applesauce, apple juice, chicken bouillon, garlic, and curry powder. Season to taste with salt and pepper. Pour over chops, and cover dish with foil.
Bake in a preheated 400 degrees F (200 degrees C) for 40 minutes, or until pork chops are cooked through.

Answer 2

Homemade Apple Sauce
Makes about 1 quart using 3 pounds of apples, peeled and cored. I prefer Albemarle Pippins but 1/2 Delicious and 1/2 Rome will do nicely. I usually make 7 quarts at a time and can them.
3 pounds apples, peeled and cored and quartered
1 cup water
1/2 to 1 cup of sugar, depending on apples
1 tablespoon cinnamon hearts
Dash of salt
Place apples in a large kettle, add some sugar, water and cinnamon hearts. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove some to a saucer and allow to cool and taste for texture and sweetness. Add more sugar if desired and cook until the chunks can be mashed to desired thickness with potato masher. If you like smooth applesauce, put in processor for a moment. Cool and refrigerate in a tightly covered container. Serve warm or chilled. For a change add raisins, toasted coconut, drained crushed pineapple.

and by the way, everytime i have had pork chops and applesauce, the applesauce has been just used as a side, the pork chops weren't actually in it

Answer 3

Maple Glazed Pork Chops With Whiskey Buttered Applesauce
Yield: 1 Servings

Ingredients

2 7-ounce pork chops
2 oz vermont maple syrup
4 oz mashed potatoes
1 1/2 oz sharp cheddar
4 1-ounce slices carrots, cut
1 on bias
3 1/2 oz apple, sliced
1/2 oz butter
1/2 ts tarragon
3 oz whiskey buttered applesauce
1 ts fresh sage, chopped

Instructions

Method: Dip chops in syrup and mark on grill with X pattern on both sides.
Place in oven in pan with 1 ounce water and remaining syrup and cook until
done (about 10 minutes). Brush with more syrup as needed to glaze.

Whip potatoes and cheese together. Poach carrots 5 minutes or until al
dente. Add apples. Cook 1 minute; drain water and toss in butter and
tarragon. Place potatoes on plate and rest pork chops against them.
Alternate carrots and apples around chops. Spoon applesauce over top;
garnish with chopped sage.

Whiskey Buttered Applesauce:
: 4 ounces Vermont hard apple cider
: 2 cinnamon sticks
: 6 allspice berries, whole
: 2 cloves
: 1 ounce clarified butter
: 1\2 ounce shallots
: 3 ounces apple, peeled and sliced
: 1 ounce maple syrup
: 3 ounces Jack Daniels whiskey
: 2 ounces cider reduction
: 1 ounce pan drippings from pork chops
: 2 1/2 ounces sweet cream butter
: 1/8 teaspoon fresh nutmeg, grated
: Fresh sage, chopped

Method: Place first four ingredients in pan and reduce by half.

Saute cloves and shallots in clarified butter until slightly caramelized.
Add syrup to pan and cook 1 minute. Deglaze pan using 2 ounces whiskey and
reduce. Add cider reduction, pan drippings and remaining whiskey. Simmer
and reduce slightly. Place sweet-cream butter in pan and shake vigorously
until emulsified. Add nutmeg and sage to sauce to finish.

Answer 4

ok