I am the condiment queen. I am a firm believer that any food item dipped in a sauce of any kind will enhance the food itself. No arguing about it. And what are my favorite sauces of choice, you ask? Ketchup and A-1 sauce. Really. You can put either of these 2 sauces and it will bring your food to a new level of tastiness. I am a huge fan of both- so much that I am a fan of both condiments on Facebook. However, there is a (rare) time when I eat pork, I have to choose another condiment- applesauce. I grew up eating apples with my pork chops. My DB just can't get it, but for those of you who haven't tried this delicious combo- don't knock it until you try it. The pork chops are loaded with flavor, and the applesauce is over-the-top delicious.
4 Golden Delicious apples, chopped (I used Gala and Granny Smith)
2 tsp lemon juice
2 oz. golden raisins, a handful
1-in piece of fresh ginger root (I used 1/8 tsp fresh ginger)
3 Tbsp light brown sugar
2 cups all natural apple juice or cider (I used this), plus a splash for pan sauce
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 Tbsp vegetable or olive oil
(4) 1-inch thick center cut boneless pork chops (6-8 oz each)
Salt & Pepper
2 Tbsp butter
1. Combine first 8 ingredients (apples through nutmeg) in a medium pot placed over medium-high heat, and cook until a chunky sauce forms, 12-15 minutes, stirring occasionally. If the sauce begins to spatter as it bubbles, reduce the heat back a little. Once apples are soft and sauce forms, remove from heat.
2. Heat a large skillet over medium-high heat. Add oil to the pan.
3. Season chops on 1 side with S&P. Using a pair of tongs, add chops to the hot skillet, seasoned side down. Season the opposite side of the chops with S and P. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5-6 minutes, turning occasionally, until juices run clear.
4. Remove chops from heat and let them rest for a few minutes for the juices to redistribute.
5. Deglaze the pan with a splash of apple juice and 2 Tbsp butter. (Make sure to really get those browned bits on the bottom of the pan- that's where all the flavoring is!)
6. Pour pan sauce over chops. Remove ginger root from the sauce, and top the chop with generous portions of warm golden apple sauce.
Source: Rachael Ray