When I made these pork chops and potatoes I could talk about little else besides their deliciousness- proof that wow, they must have been good! The chunky applesauce brings the pork chops to life. As I cooked the apples my head was nearly in the pan inhaling the autumn aromas of roasting apples, nutmeg and cinnamon. It was the yummiest facial ever! And the potatoes, OH, the potatoes. They are the easiest side dish you'll ever make- just four ingredients- and they are incredible. Crunchy on the bottom, soft on the top, with explosions of flavor from the sea salt. And the rosemary fills the house with the earthy, woodsy smell of fresh herbs. My fiance later requested two of these little guys with every future meal. And you know what I told him? They're so easy even you can make them! We'll see if that happens... :)
Pork Chops with Chunky Applesauce
Sweet apples wrap boneless chops in delectable flavor.
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1-inch piece fresh ginger root
3 tablespoons light brown sugar
2 cups apple juice or cider, plus a splash for pan sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons olive oil, 2 turns of the pan
4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
Salt and pepper
2 tablespoons butter
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender, about 15-20 minutes.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with sea salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Recipe adapted from The Pioneer Woman Cooks.