Pork Chops & Applesauce
Servings: 4
Ingredients
For Pork Chops
- 8 boneless pork loin chops, about 3 ounces each
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, chopped
- sprinkle of Celtic/Himalayan sea salt and fresh ground pepper
- 1 tbsp pasturized butter
- 1 tbsp olive oil
For Applesauce
- 3 lbs assorted apples - the sweeter the better
- 1/2 cup water
Instructions
For Applesauce
- Chop apples into large same-sized pieces (keep peels on)
- Add the apples and water to a large stock pot that is large enough to hold all of the fruit with room to spare, as the apples will expand as they cook. Cover pot with lid.
- Cook over low heat, stirring frequently, until the apples are soft. Remove from heat and allow to cool enough to handle.
- Dump into a food processor (or Beabo Baby Cook or use hand/immersion blender) and puree apples.
For Pork Chops
- Mix rosemary, garlic and salt and pepper in tiny bowl.
- Rub the pork chops with the this mixture.
- Melt butter and oil in a large, heavy skillet over medium-high heat.
- Sear the pork chops until browned, about 2 minutes per side.
- Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 5 to 7 minutes.
- Remove the chops from the skillet and serve with applesauce.