Anyone wonder why when something is needed quickly, people say “chip chop”? Regardless, this pork chop recipe cooks in a jiffy! (Again don’t know where the word jiffy even came from?) Its a simple week night dinner that doesn’t require any prep work. I grabbed some pork chops on the way home from work and had dinner on the table in no time. No, you can’t sub for chicken or fish on this one. I hear the word on the street is that apple sauce only marries pork, so my apologies if you don’t eat the whitest red meat.
Also, let’s get interactive here, what are some good sides that go with pork chops? Give me suggestions on accompaniments for this dish! Email us: firstname.lastname@example.org
on what you would serve with this dinner. Pasta? Rice? Potatoes? No starch and just veggies? Would LOVE to hear from the readers. Jess and Sonia are lonely emailing just one another. Ok back to food, go make this one, its precious. (total prep & cook time is only 20 minutes!
- 2 1/2 cups of applesauce (The original calls for 4 cups and that is WAY excessive. Trust me even with 2 1/2 you will have plenty leftover, plus if you don’t want to take my word for it, know that 2 1/2 cups is pretty much an entire small jar anyway).
- 2 onions (Original recipe calls for 1 onion so that should be fine, but I increased it since they cook down a lot).
- 1 1/2 cups of white wine (I had some left over from the fancy pants chicken piccata recipe)
- 4 (1-inch thick) pork chops
- 3 tbsp. butter
Season pork chops with salt and pepper generously & place in a large skillet over medium-high heat. In the spaces between the chops, add the butter and onions. (you are going to need a pretty big pan by the way, I switched half way through because mine wasn’t big enough) Cook and stir the onions while the first side of the chops cook until browned, 5 to 7 minutes. Turn the chops and continue cooking until the no longer pink in the center, 5 to 7 minutes more. Pour white wine into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan (this is what Food Network calls de-glazing the pan. Go ahead, show off, use it in conversation some time to act like you are a culinary king). Stir applesauce through the onion and wine mixture. Simmer until the liquid thickens somewhat, about 5 minutes. Plate the pork chops and top with the apple and onion mixture to serve. Oh and sorry there is no picture, there may or may not have been excessive wine consumption stopping us from remembering to take a photo prior to inhaling our meal.
Editor’s note: I did enjoy how quick and easy this was, but I also felt as if something was missing. Try variations on this by adding a pinch of cayenne, cinnamon, & garlic powder to the apple sauce mixture. Remember not to season the chop itself much more since it will burn the outside when searing and leave the inside undercooked. Having said all that, not one person didn’t finish their plate. So maybe don’t mess with it-keep it a simple & clean dish. Just some food for thought. ha get it!?
Happy Eating, XO.
Lamb Chops scream special occasion. They don’t however have to scream hard work. This is one of the easiest recipes and will please any meat loving man on the planet. I mean ladies, the way to a man’s heart is through his stomach. So keep this puppy on hand the next time you are in the dog house. Right, like we women ever screw up?! Oh and another great thing is that some of the ingredients overlap from other blog recipes and so you should already have them lying around the pantry!
- 1/4 cup of chopped fresh mint (buy it! use it in a berry salad or a mojito if you have leftovers).
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of ground cumin
- 1 teaspoon of dry mustard (I bought this for the recipe, but I doubt if you used Dijon mustard it would change the flavor greatly. Perhaps it would lower the heat kick and make it more tangy, so try to use the dry mustard if you can but don’t be afraid that you will ruin the dish if you are in a pinch).
- 2 teaspoons of honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper (not to be a snob but try & do freshly ground if you can, if not no worries)
- 8 (4-ounce) lamb loin chops, about 1 inch thick, trimmed (have that done at the store, I wouldn’t even know how to advise you on how to do that yourself).
- Cooking spray
Combine first 7 ingredients in a small bowl, stirring well.
Place lamb in a single layer in a shallow dish; rub spice mixture evenly over both sides of lamb. Cover and refrigerate for 4 hours.
Place lamb on a grill pan coated with cooking spray (or in a non stick pan. I don’t have a grill pan so whatevs).
Cook 4 minutes on each side or until desired degree of doneness. (I did this on high heat at first since I wanted a crust to form. I then cut to medium heat for the remaining 1-2 minutes. Also I would say 5-6 minutes on each side if doing in a non stick pan vs. grill). Regardless it cooks fast so serve immediately. I served with a side of cous-cous, but anything works!
Happy Eating, XO.