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Pork Chops and Applesauce

If you’re my age, you probably remember the classic episode of The Brady Bunch where Peter, after being told he was boring and had no personality, does a horrible Bogart impression while asking Alice what they were having for dinner.

It was, of course, “Pork Chops and Applesauce.”

I, personally, love pork paired with fruit of just about any kind – if you’ve been reading here for any time at all, you know peaches are a particular favorite. But when you have a dozen jars of homemade applesauce in your basement and are feeding two ravenous teenage boys on a Saturday night, it just seems sensible to go with this classic combination.

They will devour it.

I spiced the pork chops with turmeric, cardamom, curry, cumin and cloves (hey – I spent all that money on those spices, I might as well use them) before pan frying and the warm, Indian spices paired surprisingly well with the lean loin chops and applesauce.

This is a quick, simple and delicious dish that is Whole30 compliant if your applesauce has no added sugar.  If you don’t eat pork, this work work equally well – and be just as quick and easy – with boneless, skinless chicken breasts.  If you serve the pork chops without the applesauce, this comes in at about 1 gram of carbohydrate and under 300 calories.

Pork Chops and Applesauce

Pork Chops and Applesauce
Serves: 4
  • 8 boneless pork loin chops, about 3 ounces each
  • 1 teaspoon kosher sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • pinch ground cloves
  • pinch cayenne pepper
  • pinch allspice
  • 2 tablespoons lard or other cooking fat
  • 1 cup Homemade Applesauce
  1. Mix all of the ingredients except the pork chops, lard and applesauce in a small bowl. Rub the pork chops with the spice mixture and allow to rest at room temperature for at least 30 minutes.
  2. Melt the lard in a large, heavy skillet over medium-high heat. Sear the pork chops until browned, about 2 minutes per side. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 5 to 7 minutes.
  3. Remove the chops from the skillet; cover and allow to rest for 5 minutes before serving the applesauce.
  4. Nutrition (per serving): 321 calories, 12.5g total fat, 118.4mg cholesterol, 555.8mg sodium, 762.2mg potassium, 12.4g carbohydrates, 2.4g fiber, 8.9g sugar, 38.4g protein


Carolyn Curielli says:

I was a huge Brady Bunch fan and have seen that episode numerous times. These look delicious and I just happen to have pork chops in the freezer and can’t wait to make this soon!

As soon as I saw your title on another site, the first thing that came to mind was The Brady Bunch! Then I click here and there you go. This recipe looks and sounds delicious.

Lisa says:

I need to make this for my brother and his wife as they care for their new baby:).

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Susie says:

This was DELICIOUS! Instead of applesauce I sliced a Fuji apple very thinly and put it on top of the pork chop with a dusting of cinnamon! I served with a roasted beet and walnut salad, and cottage fries! Thumbs up from my husband!

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Lee says:

We made this for dinner last night 🙂 Although I cheated and used store bought apple sauce to save some time. It was really good, will definitely try the home made apple sauce next time.

jenn says:

I just made these in coconut oil and they rock

jenn says:

Thank you for sharing this with us

[…] 6. Pork Chops and Applesauce […]

[…] 2. Pork Chops and Applesauce Nothing is more classic than having applesauce with your pork chops, and this recipe does a great job of putting them together without causing you to break any Paleo rules. For starters that pork chops are made without using any breading, but still retaining plenty of flavor with the use of spices like turmeric. Did you know that turmeric is a special spice, revving up your metabolism and helping your immune system? Going Paleo isn’t about gorging on meat, it’s about using these types of all-natural ingredients that are a boon to the body. […]

Sue Llewellyn says:

The method here = perfect, but the number of so-called “Indian spices” is total overkill!
Let’s not forget the flavor of the actual meat, shall we?!
Surely S&P, cardamom, and perhaps a pinch of pimentónw
will do!

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