Monday, February 8, 2010

Pork Chops and Apple Sauce

I've always been sort of wary about cooking pork chops. I don't really know why. I kind of hated them as a kid. My mom always made them on the stove with canned tomatoes and onions. I love my mom, but they were pretty gross.

I'm so sick of chicken though that I decided to give it a go. Let me tell you, I am officially a huge fan of the other white meat. They came out delicious! Alex liked them too, although I was a bit more excited about them than he was.

Baked Pork Chops
  • 1-1/3 Granny Smith apples, cored and chopped
  • 1/3 (8 ounce) can crushed pineapple, with juice
  • 2 tablespoons and 2 teaspoons apple cider vinegar
  • 1 tablespoon and 1 teaspoon brown sugar
  • 1 tablespoon and 1 teaspoon water
  • 2 teaspoons honey
  • 1-1/3 cloves garlic, crushed
  • 2 boneless pork chops
  1. Preheat an oven to 350 degrees.
  2. Place apples, pineapple and juice, vinegar, sugar, water, honey, and garlic in a large saucepan.
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes.
  4. Allow the mixture to cool to room temperature, then puree in a blender until smooth.
  5. Place the pork chops in a 9 baking dish and cover with apple puree.
  6. Bake pork chops for 1 hour.

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