| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 4 Golden Delicious apples, chopped
- 2 teaspoons lemon juice
- 2 ounces golden raisins, a handful
- 1-inch piece fresh ginger root
- 3 tablespoons light brown sugar
- 2 cups all natural apple juice or cider, plus a splash for pan sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
- 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
- Salt and pepper
- 2 tablespoons butter
Instructions
- Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 423 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 29 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 832 mg |
Reviews
I could eat all that apple sauce all by myself, but I shared.
Definitely make again. Tart apples made the dish.
When just the two of us, I do this on a small pork loin roast for Thanksgiving, Craisins instead of raisins. It’s lovely!
This recipe is a keeper. Apples are not in season with that we used 4 small granny smith and increased brown sugar by adding additional TB. Yummy!! Looking forward to apple picking come fall. Paired this with garlic mashed potatoes using my pressure cooker. Next time we make this will increase the sauce that is poured over the chops.
Family loved it. Made exactly as written. This will definitely be a regular Fall meal
It’s actually very delicious! I love all the different flavors you get and the consistency is on point. I just added a pinch of corn starch to thicken it a bit and more brown sugar, I also blended it at the end a little with the ginger in it, I did not take it out!
So many good reviews and I can’t figure out why.. the “sauce” was literally just apples floating in juice. I followed the recipe exactly as it says and it ended up being pretty embarrassing serving floating apples in juice. This definitely needs to be revised.
Delightful. It is not a traditional applesauce but an apple sauce
This is so good!! The combination of the savory pork and the apples is a match made in heaven. I slightly overcooked the pork, but that was a technical error on my part. I will definitely make this over and over again!!
As RR would say, Yum-o! The applesauce was a little thinner than I would like, but the flavor was delicious!