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