Week 7 - Signs of Progress

I did something wholly unexpected this week - I cooked a dish I don't usually like just because it was something that I feel I should know how to cook. I mean, it doesn't get more classic than Pork Chops and Applesauce. I didn't even know you could make applesauce from scratch. And it's easy!

I loved that this one seems about as healthy as you're going to get with pork chops since they're not breaded, just seasoned, and even the applesauce didn't contain anything worse than butter.

All in all it was surprisingly easy and the only thing I would change is taking the apples off the burner a teensy bit sooner and adding less vinegar (I don't like vinegar so I could REALLY taste it).  Other than that it came out great.

PAN ROASTED PORK CHOPS WITH HOMEMADE APPLESAUCE

Source: Not Your Mother's Weeknight Cooking

Chops: 1 tsp. garlic powder - 1 tsp onion powder - 1 tsp apple pie spice blend - 1/2 tsp. chili powder - 1/4 tsp. red pepper flakes - 4 pork rib chops - 1 T. vegetable oil

Applesauce: 4-5 large tart apples, peeled, cored and cut into chunks - 1/4 c. water - 1-2 T. unsalted butter - 1 T. cider vinegar - 1/2 tsp. apple pie sauce

1. Preheat oven to 400 degrees. Combine dry ingredients and pat into both sides of the chops.

2. Heat oil in large oven-proof skillet over medium-high heat. Add chops and sear for 2 minutes. Turn the chops and place the skillet in the oven. Bake for 6-8 minutes, until no longer pink in the center. Serve immediately.

1a. Place apples and water in medium saucepan. Bring to a boil, then reduce to a simmer, partially covered. Cook until tender, 15-20 minutes.

2a. Add the butter. Stir to mash the apples into a chunky sauce. Stir in vinegar and cinnamon. Serve hot, room temperature or cold.

What Peter Brady says: 

Pork chops and applesauce.  These go great together and don't need much to make them taste good.  The pork chops had a nice spice rub on them that wasn't too hot.  It was juicy yet crispy enough to balance the textures.  

The applesauce was a bit tangy with the added apple vinegar, which could be detected quite easily.  It probably would do just fine with half as much.  We decided to go the more chunky route instead of pureeing it and I thought it was a nice alternative to the store bought creamy version.  Overall the dish was really nice.  It would be interesting though to try it cooked on the grill sometime.

Brian's rating: ****