Yeah, I was just scrolling down here to say that. For me, it needs onions to balance the apples. I’d maybe sear the chops in a skillet, then pull them out for a moment and fry the onions a bit, then chops and apples back on top, season and bake.
LOL, we share many tastes.
ETA: To the OP, my recipe is probably too involved for what you’re shooting for. But it could be easily simplified to just fry the pork chops with seasonings, remove to a plate and keep warm, throw some apple slices into the same pan and saute with a bit of butter. Season to taste and serve alongside.
I do almost all the cooking in our house and I reach a point where my creative juices run dry. When that happens we’re gonna eat what I have in the house and if that’s pork chops and pie filling, you’d better clean your plate, or buy me dinner.
Miracle Whip? Now you are just being vile. I mean, I understand that there seems to be a deep divide on what kind of white slime one should use, but the very thought of that stuff triggers my gag reflex.
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Pork chops and applesauce is one of my go-to “I don’t feel like cooking creatively tonight” recipes. I think pie filling might be too sweet, but I top my applesauce with raisins, so what do I know.
That’s another regional oddity. In Australia pie apples are sugar free unlike most canned fruit. I use them because they are Granny Smith apples - far less sweet than ordinary eating apples.
I usually just make up a sauce for the pork in the frying pan - fry some onions in olive oil with a little chili and lemon zest, when softened add some pie apples and warm through, add a spoonful of butter and a spoonful of mustard to stir through and serve on the pork. You can substitute marmalade for the apple if you prefer a citrusy sauce. Seeded mustard is good. Sage and rosemary if you have any can be added if you like.
That sounds so good. Sadly, Hubster can’t eat pork anymore; he can’t chew it. And my son and his girlfriend are vegetarian. I’d have to make it just for me.
I’m so sorry your hubby can’t chew pork anymore!
It is a good recipe if I do say so myself.
I’m always looking for recipes that use up apples at this time of year because in Oregon, you can only give away so many (everyone has a tree or two), I’ve already got a freezer full of apple pie filling, a pantry full of applesauce and I do enjoy apples and other fruit with meat. This recipe is in regular rotation in the fall at my house. Hope you get the chance to try it!
Aside from the “pie filling is too sweet” observation, I would also wonder whether canned apple pie filling tastes canned (by which I mean metallic - a glass jar of applesauce would be fine). Some foods survive preserving in metal without developing an off taste, others don’t. (I’ll gladly use corn, tuna, or kidney beans from a can, but most vegetables, no way). I have no idea about apple pie filling, but if it is something the OP usually has in their pantry, then I gather it is no problem for them.
So I’d go with the bottled jar of applesauce. And @Aspenglow’s recipe sounds magnificent!
I sous vide the pork chops medium rare and serve them with baked apples (using ceramic apple bakers). I fill the apple core with butter, sage, and minced onion.
Around here, “apple pie filling” would mean this
… and that would go great with pork.
For me, apple pie filling is just peeled, sliced apples tossed with some spices (and sometimes sugar). Is the canned version just quicker?
They are cooked in the canning process, I guess that’s the major difference.
Ahhh. I’ll stick with my real apples. My neighbors have a commercial orchard. I’m never without.
They are quite the timesaver when I’m cooking a whole feast for 50 people by myself.
Wow. Okay, I’ll give you that. My big crowds are six people or so.
I never understood pumpkin pie filling in a can, either. For me, the roasting of the pumpkin(s) is an important part of the process. Each pumpkin is a little different.
Did you make it? How was it?
I don’t understand what so many people see in the apple-cheddar combination, but apple-pork is a tasty and time-tested pairing.
Without more details on the recipe I will agree with this.
Apples and pork chops can be great together. I am not convinced about using pie filling either though.
(Now I think on it, I haven’t had pork chops and apples in a long time…going on the list of things I want to make…great dish for the Fall season I think).