Does it get any more classic than Pork Chops and Applesauce? I thought after my childhood, which was filled with Shake and Bake pork chops (shiver), I would never eat another pork chop again. Slowly but surely, I have found a way to give the other white meat a second chance. I'm glad I did, because otherwise I would have missed out on great recipes like this one.
I love when Rachael Ray puts together a whole menu, from start to finish, with protein, veggies, and starch. That's why I love her 30 Minute Meals 2 cookbook so much and still pull that one out first. I need someone to do all the planning for me!
I sort of went on a tear with pork chop and applesauce recipes, since only a week before I made this I made another pork and applesauce recipe. Just like with my previous attempt at saucy apples, I ended up with a sort of chunky mixture that wasn't really saucy. Even without saucy apples, I would definitely make this again. It was quick and easy but still had a ton of flavor. Plus, I just like how it's a square meal. The recipe is from Rachael's charity, Yum-o!. Here's the recipe with my comments in brackets.
1 1/2 pounds baby red-skinned potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup parsley leaves (about a handful), chopped
4 McIntosh apples, peeled, cored and diced
1 cup all-natural apple juice or cider (it should look cloudy) [No luck in my store, so I just bought cider.]
3 tablespoons light or dark brown sugar
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or Tamari (dark soy sauce)
4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)
Pre-heat the oven to 400°F.
Place the potatoes on a baking sheet. Drizzle with two tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. During the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes [I love only using one baking sheet]. Remove from the oven and garnish with parsley.
Combine the apples, brown sugar and apple juice in a medium pot over medium-high heat and cook until a chunky sauce forms, about 10-12 minutes, stirring occasionally [or, until you decide yours isn't getting chunky and you just want to eat it!]. If the sauce begins to spatter as it bubbles, reduce the heat. Once the apples are soft and a sauce forms, remove from the heat.
Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.
In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute. Serve with applesauce, roasted potatoes and green beans..