Peter Bradys Pork Chops And Applesauce Crock Pot Food

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PETER BRADY'S " PORK CHOPS AND APPLESAUCE" CROCK-POT



Peter Brady's

Very easy, sweet recipe I found posted on Sparkpages. Original recipe (which is posted) called for porkchops, but the first time I made it I used 2 pork tenderloins and they came out just perfect!

Provided by White House Recipes

Categories     Pork

Time 6h5m

Yield 8 chops

Number Of Ingredients 3

2 (21 ounce) cans apple pie filling
1 cup applesauce
8 boneless pork chops or 1 -2 lb pork tenderloin

Steps:

  • Put pie filling in crock.
  • Cover with applesauce.
  • Lay chops on top, pushing them down a bit into the apples.
  • cook on low 6-8 hours depending on your crockpot (new crocks seem to need less time).

Nutrition Facts : Calories 461, Fat 13.1, SaturatedFat 4.5, Cholesterol 124, Sodium 168.2, Carbohydrate 45.5, Fiber 1.9, Sugar 20.7, Protein 40.1

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

To mark the 50th anniversary of "The Brady Bunch," only one dinner will do.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 pounds Golden Delicious apples, peeled and chopped
3 tablespoons sugar
1 tablespoon fresh lemon juice
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
4 bone-in pork chops (1/2-inch thick; about 6 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons cold unsalted butter
Chopped fresh parsley, for topping

Steps:

  • Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
  • Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
  • Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.

APPLE PORK CHOPS IN THE CROCK-POT



Apple Pork Chops in the Crock-Pot image

This recipe is a big hit with my kids. It is easy to prepare and has loads of flavor. I took a recipe off another site and combines some of the comments from another user. I make it about once a month. I usually serve it over store bought Cornbread Stuffing and some can corn

Provided by Jencathen

Categories     Pork

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium onion, sliced
6 pork chops (1/2 inch thick)
3 apples, peeled cored and sliced
6 tablespoons brown sugar
1 1/2 tablespoons dry mustard
1/2 teaspoon ground cloves
3/4 cup apple juice
1 cup chunky applesauce
salt and pepper
butter, to saute

Steps:

  • Saute onion and apples in butter then place in crock pot.
  • Add pork chops to crock pot.
  • Pour the apple sauce, spices and apple juice on top.
  • Cook on Low for 8-10 hours.

PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE



Pork Chops and Applesauce Brady Bunch Style image

This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.

Provided by Eliza S

Categories     Pork

Time 1h30m

Yield 8 pork chops, 4-8 serving(s)

Number Of Ingredients 15

2 cups milk
3 teaspoons salt
8 pork chops (1/2 inch thick with or without bone, 2 lb total)
3 1/2 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
2 -3 tablespoons vegetable oil
2 -3 tablespoons unsalted butter
3 lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
1/4 cup water (I ended up adding 1/2 cup)
3 tablespoons sugar
1 tablespoon cider vinegar
1 bay leaf
1/4 teaspoon ground allspice

Steps:

  • Marinate pork chops.
  • Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  • Make applesauce while chops marinate.
  • Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  • Preheat oven to 200 degrees.
  • Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
  • Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
  • Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
  • Serve pork chops with applesauce.

PORK CHOPS AND APPLESAUCE



Pork Chops and Applesauce image

Categories     Fruit     Pork     Sauté     Dinner     Apple     Pork Chop     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 8 servings

Number Of Ingredients 17

For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter
For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice

Steps:

  • Marinate pork chops:
  • Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  • Make applesauce while chops marinate:
  • Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  • Fry pork chops:
  • Preheat oven to 200°F.
  • Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
  • Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
  • Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
  • Serve pork chops with applesauce.

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