Applesauce Pork Chops

Man, I just love pork chops! They’re simply super tasty! And with this recipe, you’ll have an easy, delicious dinner with that cozy touch everyone craves when it’s cold or you’re just in a comfy-food mood. They’re juicy, sweet-savory, and perfect for those days when you’re crazy busy but still want something comforting without spending hours and hours in the kitchen. So, let’s make them!

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Applesauce Pork Chops

Ingredients

• 4 pork chops, about 1 in (2.5 cm) thick
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove, minced
• 1 small onion, chopped, or 1 tsp onion powder
• 1 cup applesauce (240 ml)
• 1 cup chicken broth (240 ml)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp flour or 1 tbsp cornstarch to thicken
• 1 tsp paprika
• 1 tsp dried thyme
• 2 apples, sliced (Honeycrisp or Gala work great)
• Chopped parsley for garnish

Material necesario

• Large skillet
• Spatula
• Small bowl
• Knife and cutting board

See 5 variations of the recipe at the end.

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Instrucciones

1. First things first—season the pork chops on both sides with salt, pepper, and paprika. Make sure the spices are spread out evenly so you can get that golden, flavorful crust right from the start.
2. Now heat up the olive oil and butter in a large skillet over medium-high heat. When the butter starts bubbling, gently place the chops in the pan without overcrowding them. Sear them for about 3 to 4 minutes per side, or until they get that deep golden color. Carefully remove them and set them aside on a plate—you’ll use them in a moment. Don’t toss out those drippings… that’s pure flavor.
3. In the same skillet, add the garlic and onion. Cook for about 1 minute, stirring constantly so they don’t burn and so they release that amazing aroma.
4. Next, toss in the apple slices and cook them for about 2 minutes. They should start softening but still hold their shape. That helps them stay tender but not mushy when you add the chops back in.

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5. Now grab a small bowl and whisk together the applesauce, chicken broth, Dijon, apple cider vinegar, and thyme. Add the flour or cornstarch and whisk until completely smooth—no lumps allowed. This mix is the heart of your sauce, so give it a good stir and pour a little love into it.
6. Pour that mixture into the skillet and stir it together with the pork drippings. Gently scrape the bottom to lift all those browned bits—they’re full of flavor. Let it cook for a couple of minutes until it starts to thicken slightly.
7. Carefully place the pork chops back into the skillet, nestling them between the apples. Spoon some sauce over the top, lower the heat to medium-low, and let everything simmer for about 12 to 15 minutes. The sauce will thicken, the apples will soften even more, and the chops will stay juicy instead of drying out.
8. And that’s it! Taste the sauce and adjust with a little extra salt or pepper if you think it needs it. Before serving, sprinkle some chopped parsley on top for a pop of color and freshness. Now just enjoy every cozy bite!

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Ingredient Substitutions

• If you don’t have applesauce: Just use homemade apple purée made with cooked apples, a little water, and cinnamon, blended really well. It works great.
• If you don’t have chicken broth: You can use vegetable broth or water with 1 tsp of bouillon powder.
• If you don’t have Dijon mustard: Go ahead and use yellow mustard, just reduce it to 2 tsp so it doesn’t overpower the dish.
• If you don’t have apple cider vinegar: You can use white wine vinegar or lemon juice in the same amount.
• If you don’t have thyme: Swap it for Italian seasoning or a mix of oregano and rosemary.
• If you don’t have flour or cornstarch: Just let the sauce reduce on low heat a few minutes longer so it thickens naturally.

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Prep Tips

• Let the pork chops rest: Always take them out of the fridge 15 minutes before cooking so they sear better and cook evenly.
• Dry them well: You can also pat them dry with paper towels before seasoning so the spices stick better and you get a deeper sear.
• Don’t move them too much: Try to leave them alone while they brown so they develop that nice crust.
• Use the fond: Don’t skip scraping up those browned bits when you add the broth—that’s where all the flavor lives, trust me.
• Adjust the balance: Taste the sauce and balance sweet and tangy with more applesauce or vinegar if you feel it needs it.
• Control the texture: If the sauce gets too thick, add a splash of broth or water until it’s exactly how you want it.
• Slice the apples thin: This helps them cook quickly without falling apart.

Common Mistakes (What Not to Do)

• Don’t cook the meat cold: Avoid placing the chops straight from the fridge into the pan.
• Don’t crowd the pan: If you’re cooking several chops, brown them in batches or they’ll steam instead of sear.
• Don’t keep the heat high the whole time: High heat is only for searing—after that, lower it to medium or medium-low.
• Don’t add flour or cornstarch straight in: Always mix it first or you’ll end up with lumps.
• Don’t skip adjusting the sauce: If you don’t tweak salt, pepper, and acidity, it can end up flat or too sweet.
• Don’t overcook the apples: If you leave them on high heat too long, they’ll fall apart.

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Frequently Asked Questions (FAQ)

• Can I use boneless pork chops? Yes you can, just keep an eye on them because they dry out faster.
• Is this dish super sweet because of the applesauce? Not really—vinegar, Dijon, and broth balance it out perfectly.
• Can I make them ahead of time? Yes, they keep well in the fridge for up to 3 days and reheat beautifully.
• Can I make this in the slow cooker? Yep, and they turn out delicious—sear them first, then cook 3–4 hours on HIGH or 6–7 on LOW.
• What kind of skillet is best? A cast-iron skillet or heavy pan gets the best sear, but honestly, use whatever you have.
• Can I use Granny Smith apples? Yes, just remember they’re more tart, so add a little extra applesauce if you want it sweeter.
• Is this recipe high in fat? Not too much, but you can always reduce the butter and use low-sodium broth.
• What if the sauce turns out thin? Let it reduce with no lid, or add a bit more dissolved cornstarch.
• Can I use pork loin chops? Yes, just check them often so they don’t dry out.
• Is it kid-friendly? Definitely—it's mild and a little sweet. You can also adjust mustard and paprika if you want.

Storing & Reheating

• Refrigeration: You can store the chops with their sauce in an airtight container for up to 3 days, no problem.
• Freezing: Let them cool completely before freezing. They keep up to 2 months. Don’t forget to thaw them overnight in the fridge.
• Reheating on the stove: Warm them on low heat with 1–2 tbsp of water or broth, cover, and let them heat slowly.
• Reheating in the oven: This is usually the best option—300°F (150°C), covered with foil, for about 15–20 minutes.
• Reheating in the microwave: The fastest option, but not the best. Use 30–45 second intervals to keep them from drying out.

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Side Dish Suggestions

• Serve it with creamy mashed potatoes with just a little garlic—oh man, it hits the spot.
• You can also pair it with steamed or lightly sautéed green beans with a touch of butter.
• Think about a simple salad with spinach, walnuts, and cranberries tossed in a light vinaigrette.
• Enjoy it with an ice-cold sparkling apple cider, or a light white wine if you want something with a little kick.
• And for dessert, a warm apple crisp with a scoop of vanilla ice cream. Total cozy vibes.

Suggestions for Kids and Teens

• Give them some creamy mac and cheese—they can mix it with the apple-and-pork sauce and it turns into magic.
• Mini roasted potatoes or oven-baked potato wedges with just a touch of salt are always a win.
• You can also add some baby carrots glazed with a little honey.
• Serve lemonade or apple juice mixed with sparkling water for a fun, kid-friendly drink.
• And for dessert, simple brownies or classic chocolate chip cookies always do the trick.

Recipe Variations

• Cinnamon version: Just add 0.5 tsp of cinnamon to the sauce and you’ll get a warmer, cozier flavor thanks to the spice.
• Spicy twist: If you love bold flavors, add a pinch of cayenne pepper or chili flakes for a sweet-and-spicy combo that tastes amazing.
• Caramelized onion version: Cook the onion low and slow until it caramelizes, then add the applesauce for a deeper, richer flavor.
• Creamy version: Add 0.25 cup of heavy cream at the end and you’ll get a richer, silky, ultra-creamy sauce.
• Light version: If you need something lighter, use just olive oil, low-sodium broth, and unsweetened applesauce—pair it with steamed veggies and you're set.

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Información Nutricional (por porción)

• Calorías: 385 kcal
• Proteína: 32 g
• Grasas: 18 g
• Carbohidratos: 25 g
• Azúcares: 18 g
• Fibra: 2 g
• Sodio: 720 mg

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