Cassie’s Ruminations

Pork Chops with Spiked Chunky Applesauce

This is another recipe of my mom’s, inspired by several similar ones out there on the web. We had this with some baked yam fries and steamed veggies. Very tasty!

Pork Chops with Spiked Chunky Applesauce

For the apples:
1 tbsp butter
2 small granny smith apples, peeled, cored, and each cut into 8 wedges
1 tsp brown sugar
1 tbsp Calvados apple brandy
1 tbsp apple cider

For the pork:
1 tbsp butter
4 boneless pork chops, about 1.5 lb
kosher salt and black pepper

For the sauce:
1 cup apple cider
1/2 cup chicken broth
1/8 cup Calvados apple brandy
1 tsp thyme leaves

Heat a skillet over medium heat. Add 1 tbsp of butter and melt until it stops foaming. Add the apple slices and sprinkle with sugar. Brown lightly on both sides. Add the brandy and cider and cranberries and turn to coat. Reduce liquid until nearly gone. Remove the mixture to a bowl and cover to keep warm.

Season the pork chops with salt and pepper to taste. Add 1 tbsp of butter to the skillet and brown pork chops on both sides, about 5 minutes on the first side and another 4-5 minutes on the second side. Remove the pork chops to a plate and cover to keep warm.

Add the apple cider, chicken broth, and brandy to the skillet and deglaze the pan. Add the thyme and let the liquid reduce by about one third. Add the pork chops back to the skillet and turn to coat in the sauce. Add the apple mixture to the skillet. Let the chops cook for another 5-7 minutes in the sauce, until an internal temperature of at least 145 degrees F is reached.

Serve warm.