Updated: Oct 27, 2018
Like many of you, growing up I watched the Brady Bunch. There are few episodes as iconic as when Alice made "Pork Chops and Applesauce" for dinner. Now that the fall season is in full swing and apples are a plenty I decided to make my own version of this meal. I pan seared generously seasoned boneless pork chops and finished them off in the oven. I made a side of chunky applesauce to serve with the pork. The result is the most comforting meal and a complement of truly delicious flavors. My husband declared that the pork chops were some of the best he ever had. I agree and I loved conjuring up my childhood memories. Give this a try and I know it will be a new favorite. Here's to Alice, the Brady Bunch, and being a kid again.
Ingredients for Brady Bunch Pork Chops and Applesauce:
4 boneless pork chops, about 3/4 - 1 inch thick
4 tablespoons olive oil
3 tablespoons grapeseed oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
1/4 teaspoon dried thyme
4 apples, tart and sweet
1 tablespoon fresh lemon juice
1/2 - 1 tablespoon unsalted butter
1/4 +1/8 teaspoon cinnamon
1/4 cup water
You will also need a pan or two and an instant thermometer - I have the Taylor Precision Thermometer. Click HERE for more information on it.
Time-Saving Tips: The applesauce can be made earlier in the day. Make sure it is at room temperature for serving. The spices for the pork chops can be measured and blended earlier in the day so it is ready when you are.
Let's see what we need.
Time to cook.
It is best to make the applesauce first. This can even be done earlier in the day. Peel, halve, core and slice the apples. Toss all of the sliced apples with the tablespoon of lemon juice. Melt the butter in a hot pan and add the apples. Sprinkle with some Kosher salt and toss. Keep the pan on medium-high heat. You will see that some slices of apples will get some nice brown marks on them. Depending on how thick the slices are gently tossing for about 3-5 minutes. Once tender add the water and cinnamon and cook for another minute until most of the water is absorbed. The apples should be tender and still hold their shape. This is a chunky applesauce so the apples should still have some bite to them when they are done. Remove from heat and set aside.
Now onto to the pork chops. Combine all of the dried seasonings in a small bowl. Place the pork chops in a big baggie and add the 4 tablespoons of olive oil and the seasoning. Seal the baggie and mush the chops around to make sure they are well coated with the oil and seasoning.
Preheat oven to 400 - degrees. Add the grapeseed oil to the pan and heat to medium-high. Add the pork chops and brown well on both sides. Once the chops are well-browned place the pan in the oven. Roast until the thermometer reaches 145 - degrees. Do not overcook or else the meat will be dry. Using a pot holder, carefully remove the pan and let the meat rest for about ten minutes.
It's ready! Doesn't it look delicious? And look how juicy the meat looks and I promise it tastes even better. This meal is easily multiplied and a perfect fall dinner. I am pretty sure that Alice would approve.