This was my most popular blog post of 2012. Thought I’d re-run it here this week…
Food magazines and cooking shows are pretty obvious places to be inspired by new recipes from common ingredients. But I’ve found inspiration from some strange places, including old TV sitcoms. I had some nice thick pork chops thawed, and I was trying to think of something new to do with them. The classic “pork chops and applesauce” episode of The Brady Bunch was on TV that afternoon. I looked in the pantry, found a small container of my daughter’s applesauce, and came up with this recipe.
The applesauce and honey creates a tasty crust.
2 nice, thick cut pastured pork chops
1 small tub (4oz) unsweetened apple sauce
1 tablespoon fresh sage, finely chopped
A few sprigs of fresh thyme–leaves only–finely chopped
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon fresh cracked black pepper
In a small bowl, combine everything but the pork chops.
Smear this applesauce mix all over the pork chops, place in a non-reactive covered container in the fridge, and let it marinate overnight.
The next day, make sure all the gooey applesauce mix gets re-smeared on the chops. You want it nice and thick on the meat.
On the stove, heat an oven-proof pan. Use a little olive oil. Place the chops in the pan gooey side down, then re-smear with any leftover applesauce on what is now the top side. Let the first side sear to a golden brown before flipping the chops over. Once you’ve flipped the chops, place in a pre-heated 350-degree oven. Cook the pork chops until just pink. (It’s no longer necessary to cook pork to death like our parents used to do.)