Sometimes I make a sauce for pork by mixing applesauce, molasses and ginger with a little salt and pepper and heating the mixture in a saucepan. This is a variation of a recipe that appeared, amazingly enough, on the back of a jar of Mott’s applesauce.
Works on pork chops and roasts pretty well.
Yes, they do. But I always get the biggest smiles in my house by cooking pork chops or a loin with red cabbage and apples.
I’m just stupid.
Also, fried apples go with pork chops. What’s the matter with you people?
Thanks for posting this. I’ve been fighting the urge since this thread started in fear of having to answer a “What’s the Brady Bunch?” question.
Peter was convinced his personality was boring so he wanted to change it. While watching an old Humphrey Bogart movie (not Cagney!) he decided that his new personality would entail talking like Bogie.
He subsequently asked Alice what was for dinner, and when she replied “Pork chops and applesauce,” he repeated back in his Bogie-voice: “Pork chopsh… and appleshaush… That’s shwell.”
Sheesh, get it right, people!
Bone-in, Chicken fried, with taters or rice and gravy, or with beans & cornbread. No fruits or vegetables come in contact with the pork chops.
I’m going to blow your mind - it is not only possible but tasty to put APPLES into the SAUERKRAUT.
This was how it was at my house growing up. Usually mashed taters and gravy. Would never think of putting apple sauce on the pork chops.
Now, pork roast (usally slow cooked in a crockpot), on the other hand, that came with carrots, taters AND apple sauce on the side.
It goes with gravy. I don’t get what’s with all the fruit/meat combinations. Other than ham/pineapple its all weird.
It’s nothing more complicated than pork and apple compliment each other - it’s probably because pork has a slight fatty taste, and the acidity of apple balances it out.
I forgot it was a Jimmy Cagney imitation. “Pawk Chaps n Apple sass”!:o
Second part first - no, of course not. There is nothing magically anti-helminthic about apples.
I don’t know about widespread, but it isn’t unique to you. I know a woman in her late 40’s who was told by her mother that you had to eat applesauce with your pork or “you’d get worms.” She held onto that notion well into adulthood.
So this pretty much answers the question: The pork was horribly overcooked due to trichinosis fears, and the applesauce was moist enough to make the result edible. Add a little confusion into the mix and you get the nonsensical idea that applesauce is required to safely eat pork chops.
If this is true, then it’s a slow sickness over like 80 years or something. In my mid 40’s, and have eaten pork chops all my life without applesauce. I must just now be in the middle beginnings of the pork chop ex applesauce sickness.
Don’t forget to say this in a Humphrey Bogart voice.
Just to throw this into what now appears to be a “cooking pork” thread, apricot preserves mixed with horseradish makes for a damned tasty pork loin glaze.
Smeghead: Yum!
This thread inspired me to make pork chops and apple sauce. The pork was seasoned lightly with a little Lawry’s seasoned salt and baked, and the apple sauce was Musselman’s chunky. Add some mashed potato and it was good.
Moving fro GQ to Cafe Society.
Colibri
General Questions Moderator
Ya know what I miss that would sometimes be served as an edible garnish with porkchops in a Restaurant or diner setting? Those bright red, pickled, spiced apple rings. Haven’t eaten one in about 15 years or longer, I remember one place even had them on their salad bar, they go surprisingly well with a leafy green salad for some strange reason.
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