The combination of pork and applesauce has been around for a long time. The dish was first mentioned in a cookbook in 1837.Ī classic comfort food, pork chops and applesauce is a quick and easy meal that the whole family will enjoy. Although the dish is thought to have originated in Europe, it is very common in the United States. Some recipes call for the pork chops to be breaded before cooking. These pork chops can be fried, broiled, or baked. Is pork chops and applesauce a thing?Īpplesauce and pork chops are a classic American dish. Fields was also famous for calling pretentious people “nothing but pork chops and applesauce”. In this case, apple sauce represented flattery. In its original meaning, it referred to dressing up something that is not particularly tasty. The kitchen is my happy place, and I’m frequently joined there by our sweet dog (who is always hoping something will fall from the cutting board) and my amazing husband, who also loves to cook and sometimes shares his favorite recipes here, too.The saying “who said pork chops and applesauce” originated in the 1930s, and was imitated by Peter Brady and Humphrey Bogart. The recipes you’ll find here tell the rest of my story. During my 20s, I worked part time in a catering kitchen, where I learned from a wild cast of characters the fine art of making food more special. She taught me all the basics of cooking and inspired me to appreciate food as I do. I spent lots of afternoons in my grandma’s kitchen, covered in flour and learning how to make the food that makes people happy. This is me, Terrie, always at the stove and with a passion for all things food. In a pinch, a couple teaspoons of bottled lemon juice can be substituted here, but fresh is always better because it’s pure and doesn’t contain weird preservatives. The lemon juice helps to prevent browning of the apples as they begin to cook and soften, and the acidity gives a nice tart balance to the sweetness of the applesauce. Varieties with a “mealy” texture, such as red or golden delicious or McIntosh, are not the best for applesauce. Choose apples with a firm texture, such as Granny Smith, honeycrisp or fuji. Ingredients – the applesauceĩ large apples*, peeled, cored and cut into chunksġ/2 cup brown sugar (either light or dark)Ĭonsider mixing together a few different varieties of apple, for more interesting flavor. Turn the bag over halfway through brining time for more even flavoring. I usually place the zip bag inside a container large enough to hold the brine, just in case the bag springs a leak (which is always possible when using bone-in meats). Squeeze out as much air as possible, seal the bag and refrigerate for two hours. Place the pork chops in a gallon size zip top bag and pour the brine over them to cover completely. Use a heavy plate to help keep the chops submerged in the brine. We ordered extra thick chops from our favorite local butcher, so we only used two. If brine isn’t completely cool, refrigerate before proceeding. Give it 10 minutes to mingle the flavors, then add ice cubes and stir until they are melted. Pour in the vinegar and stir to dissolve the other ingredients. In a large glass bowl, combine the salt, sugar, peppercorns and mustard powder. Heat the cider vinegar in a small sauce pan until hot. Don’t brine your chops longer than two hours, or they will be too salty. If you wanted to echo the apple flavor, you could swap in some apple juice or cider in place of some of the ice, but I usually use it exactly as ordered. Brown sugar and dry mustard bring a terrific balance of sweet and savory. The brine recipe has been my go-to since I first saw Alton Brown make it on Food Network. Kosher salt and freshly cracked black pepper To this day, my cousin, Brad, and I are convinced that these adventures laid the groundwork for our passion for food.ġ cup coarse kosher salt (do not use iodized table salt)ġ medium onion, halved and sliced lengthwise into crescent shapes We’d sweeten it to taste and flavor it up with cinnamon, and it was just about the best thing ever. The food mill had a spiral blade that pressed the cooked apples through a mesh strainer, while keeping all the unwanted peels and parts behind. When they were cooked and tender, she’d scoop them into her Foley food mill and call in the kids to crank the handle. She’d send me and one of my cousins out there to pick up apples that had fallen, and she’d wash them and cut out any bad spots, then throw them into a pot-peels, cores, seeds and all. The applesauce was always homemade, as my grandparents had a small tree in the side yard that was prolific with small, greenish apples during the late summer. They were a frequent menu item at my grandmother’s house for Sunday supper. With or without the pop culture reference, there’s no question that pork chops and applesauce make a great combination.
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