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Pork Chops with Golden Apple Sauce Recipe

Pork Chops with Golden Apple Sauce

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Average Rating:

Total Reviews: 224

Showing 11-20 of 224

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  • on November 20, 2012

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    This was pretty yummy! I'd leave the raisins out next time, otherwise it was great!

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  • on November 19, 2012

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    YUM! Made this tonight for dinner and was really pleased with the results. It took longer than 12 minutes for the apple sauce to come together though. It wasn't as sweet as I thought it might be, which was a good thing. This recipe is a definite keeper!

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  • on October 29, 2012

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    I only made 1/2 recipe of the applesauce as my apples were fairly large, and I still had lots left over (which I plan to eat with yogurt and granola for breakfast. My husband and I both enjoyed this recipe. It was quick and easy but very satisfying. I skipped the butter altogether. Thank you, Rachael, for another great weeknight meal!

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  • on April 25, 2012

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    I followed the recipe but my sauce never thickened...help

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  • on March 23, 2012

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    The smell of the apple sauce/compote alone was heavenly. The pork chops would be fine simply served with the deglazed pan drippings. I will peel the apples from now on as the slightly chewy texture of the peel was something I could have lived without. The extra cooked apples and sauce would make a great accompaniment to vanilla ice cream for dessert.

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  • on February 18, 2012

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    Delish dish!!! I cooked this for just two people, so I only used half of each ingredient and the result was still superb. I substituted dried red currants for the golden raisins (not a golden raisin fan & didn't want too much sweetness given what a rich sauce the apple reduction was, & sub'ed approximately 1/4 tsp powdered ginger in place of the fresh ginger root (glad I didn't try leaving the ginger out entirely, considering how much depth it added to the apple topping. I also used bone-in pork chops for added flavor to the meat and the pan juices that were used to deglaze.
    Take care not to over cook the chops before letting them rest off the heat since they will still continue to cook a bit once removed from the pan (cover loosly w/aluminum foil for maximum reconstitution of juices/flavors. Lastly, a light sprinkle of Herbs de Provence seasoned the
    chops even more thoroughly. Sooooo yummy! Served w/mushroom risotto & asparagus tips.

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  • on December 08, 2011

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    Not generally a pork chop eater but wanted to try something different. Chops were tender and juicy. The pan sauce is a nice compliment to the meat and apple sauce. I also used dried cherries instead of raisins in the apple sauce as did the previous reviewer. Served a side of egg noodles with butter, grated cheese and asparagus tips. Very good!

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  • on October 23, 2011

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    This is easily the BEST pork and apple recipe I've tried. It was a huge success with the whole family!

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  • on October 21, 2011

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    This recipe is amazing. I used thinner porkchops, which resulted in plenty of applesauce to go around. I will definitely be using this tasty dish for future get-togethers.

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  • on October 02, 2011

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    Delicious, and a definite keeper, will use again and again, and also the applesauce with other things...Did use 1/2 tsp of dried ginger, did not have fresh, and dried cherries as we do not care for raisins in my family, the pork chops were done perfect and juicy, served with mashed potato to sop up the pan drippings and applesauce on the plate.....no drops left behind, lol.....thanks, Rach~~

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