Porkchops with Apple Sauce
Known as America’s “other” white meat, this porkchop with apple sauce recipe not only calls for apple sauce as an accompaniment, but also has apple juice and apple cider vinegar in the glaze. Adding these two ingredients to this recipe ensures a juicy and tender porkchop that the whole family will love!
Servings: 6
Ingredients
- 6 boneless pork loin chops
- salt and pepper
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 2 Tablespoons all-purpose flour
- 3 Tablespoons Extra Virgin Olive Oil
Glaze
- 2 cloves crushed garlic
- 1 cup North Coast Organic Apple Juice or Cider
- 1 Tablespoon North Coast Organic Apple Cider Vinegar
- 2 Tablespoons 100% pure maple syrup
- 2 teaspoons Dijon mustard
- salt and pepper to taste
Instructions
- Dry the pork chops on both sides with a paper towel, then season with salt and pepper. In a small bowl, mix together garlic powder, chili powder and flour. Coat each pork chop with seasoning turning to cover evenly. Set pork chops aside.
- Heat the oil in a large skillet over medium-high and place as many pork chops you can without overcrowding. Cook for about 2 minutes until dark golden brown on both sides, then transfer porkchops to a plate, cover lightly with a sheet of aluminum foil and set aside.
- Return skillet to heat adding the garlic, apple juice or cider, apple cider vinegar, maple syrup and Dijon, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to ensure you capture all the goodness of the brown bits.
- Allow liquid to boil rapidly for about 6–8 minutes until it has thickened and is reduced by half. Remove from heat and season with salt and pepper. Return pork chops to skillet, turning to coat in glaze. Garnish with fresh chopped sage and plate each with a side of apple sauce.
