Pork Chops with Applesauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
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Calories
387 kcal
-
Course
Main Course
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Cuisine
American
Pork Chops with Applesauce
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Though delicious on its own, pork can be wonderfully accepting of flavor enhancers—fruit is the surprising and undeniable favorite.
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Ingredients
- 1 tablespoon black pepper freshly ground
- 1/2 teaspoon kosher salt
- Pinch cayenne pepper
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 4 (8-ounce) pork loin chop bone-in, 1 1/2 inches thick
- applesauce for serving, store-bought or homemade
- sage for garnish (optional, fresh or fried leaves
Instructions
- In a small bowl, combine the black pepper, salt, cayenne pepper, and mustard. Add 1 tablespoon of the oil and stir to mix well.
- Rub the chops on both sides with the spice mix. If desired, place the chops on a plate, cover, and refrigerate for up to 1 day (remove the chops from the refrigerator about 30 minutes before roasting).
- Preheat the oven to 400°F (200°C).
- In an ovenproof skillet over high heat, warm the remaining 2 tablespoons of olive oil. Add the chops and sear, turning once, until golden brown on both sides, 2 to 3 minutes per side.
- Move the skillet to the oven. Roast the chops until the juices released when pierced with a knife are rosy, or an instant-read thermometer inserted into the center of a chop away from the bone registers 145° to 150°F (63° to 65°C), 13 to 15 minutes.
- Meanwhile, in a small saucepan over low heat, warm the applesauce.
- Arrange the chops an a warmed platter or individual plates and garnish with the sage leaves, if desired. Pass the warmed applesauce at the table.
Notes
- Pork chops are notoriously easy to cook until they're a dry, flavorless, tough piece of meat. But it doesn't have to be that way. You have a few options to keep 'em juicy. The best place to start is with buying your chops—bone-in pork chops with a nice bit of marbled fat throughout will make a big difference in both moisture and flavor. Letting your meat rest will give it a chance to reabsorb some of those juices, too. This means letting it come to room temp before cooking, as well as letting your cooked chops rest before serving. Finally—and we know how often we say this—a meat thermometer is one of your best investments in the kitchen. A little poke never hurt anyone!
Nutrition Information
Show Details
Serving
1chop
Calories
387kcal
(19%)
Carbohydrates
1g
(0%)
Protein
35g
(70%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
117mg
(39%)
Sodium
108mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1chop | |
| Calories | 387kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 108mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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