Pork is one of the best meats to marry with fruit. Something about the flavors are just…WIN!
This recipe came to me back in 2000, when I was bored with the usual baked chop and breast of chicken. I like to experiment and many of my personal dishes are born from just throwing things together after years of cooking and baking. My mom taught me to cook when I was very young, and home-economic courses furthered my education. I loved watching cooking shows and I have a science background. Those things and my artful imagination come together and make some pretty interesting dishes. This one is not such a reach. Pork Chops and Applesauce are like a staple! But try cooking them together, and trust yourself. You can do this with plums or apples – chops or any cut of pork. Use your imagination and the basic premise of the steps.

Needed:
Pork (chop or roast) at least two chops. Bone-in meat is best, because it has better flavor and texture and doesn’t dry out during cooking (even brined boneless chops are too dry and flavorless).
Egg, flour, salt and pepper.
A medium apple (I recommend a Fuji or Honeycrisp, if not a golden will do).
Butter, cinnamon, sugar, salt, honey (you may add some ginger, cloves and even nutmeg depending on the ‘apple pie’ flavor you like).

Steps:

Preheat oven to 375 degrees.

Grease an appropriately sized pan (for two chops or your roast). Vegetable oil is best. Coconut oil will add that flavor to the dish. Olive oil is the wrong flavor for the dish. Canola oil is for machines (it’s true, look that up).

Rinse two fresh pork chops and pat dry. Scramble a large/extra-large egg in a bowl or small plate. In another bowl or small plate, pour out enough white flour to coat the meat. Thoroughly coat the chop in the egg, or brush the roast with the egg. Then coat with flour. Crack salt and pepper on top and put in the oven to cook for 25 minutes.

On the stove top – peel, core and slice apples as if for pie (ear shape slices). Melt 1 tablespoon of butter in a low heat pan, add tablespoon of honey, 2 teaspoons of sugar, a dash of salt and ¼ – ½ teaspoon of cinnamon (1/8 teaspoon each of nutmeg, cloves or ginger optional here if you like them in your apples). Add the apples and stir. Cook until the apples are softening, stirring occasionally. Remove from heat until the chops have cooked 25 minutes.

Once the chops have cooked for 25 minutes, remove from oven and pour the apple mixture on top of the meat. Return to oven for an additional 10-15 minutes.

Let the meat rest about 5-10 minutes before serving. This dish is great served with baked potatoes and broccoli on the side.

Enjoy!