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Reviews (228)
Back to TopTriangleThese pork chops have an excellent flavor and come out very moist. The applesauce with the addition of the vinegar are a great accompaniment to the pork chops. I made the recipe exactly as described. Will make again.
beatlegirl53
New York
10/10/2016
Super easy and delicious flavor. I used dry herbs and it was just as flavorful! Would definitely make it again. I didn't make the applesauce since we had some in the fridge so can't contribute on that front!
poncetta
San Jose, Ca
5/16/2016
Question:My pork chops are always either 1) undercooked, or 2) rubbery. I can't seem to get them to come out right.Any advice? I love the flavor- I just can't get them to the right level of 'doneness'.Thanks!
Cecilia22222
Boston's North Shore
1/26/2015
Finishing up the Gala apple crop from our tree and pork chops on hand this was a perfect fall dinner. I had the rosemary and thyme breadcrumb mixture was delis! The marinade of milk and salt for the pork was perfect. The applesauce I kept simple with just apples, a little water and sugar. Tasty. It's a keeper.
hshep
Santa Cruz, CA
12/4/2014
Nice, homey recipe. A solid 3 forks.May I suggest a simpler way to make the applesauce? Instead of all the water, simply add a scant 1/4 cup of water along with all the other ingredients stipulated. Place the apples & rest of ingredients in a 1.5 qt casserole & cover w/ plastic wrap. Microwave on high for 9 - 11 minutes, or until tender. Stir after 5minutes. Mash with a fork or put in a food processer for a finer texture.
gretchenelizabeth
Western NY
10/26/2014
I didn't marinate the chops for a whole hour, but even so, these were a great weeknight meal. Really tender and perfectly cooked.
Anonymous
Michigan
10/22/2014
Delicious! The milk marinade enriches the meat and tenderizes it. No more tough pork chops in my house! I may use buttermilk instead of milk but flavor this time was really good. Can use any herb but keep no more than two per recipe. Yummy!
jennylud
San Jose California
3/12/2014
4 forks for the porkchops! Old school meal my entire family loved and said "you should make this again". I didn't make their applesauce b/c my family likes the recipe from our Betty Crocker cookbook (4 apples, 1/2 cup water, 3 TBS sugar, 1/4 tsp cinnamon).
janetlutter
Hingham, MA
1/8/2014
I meant to say, maybe it was meant only to be eaten with the pork chops, not really a stand-alone applesauce. I give two forks.
Traunza
San Francisco Bay Area
12/23/2013
I only made the applesauce. It was pretty blah so I added brown butter from another applesauce recipe, salt and a little vanilla. Now it tastes great! Maybe this applesauce wasn't meant only to be eaten with the pork chops.
Traunza
San Francisco Bay Area
12/23/2013
This was s superb. In preparing a weekly meal for two young grandsons, always interesting in variety. This recipe got kudos. Used buttermilk for soaking and seasoned with the Panko breadcrubs with garlic, fresh thyme and smoked paprkia Used an egg wash to crumbs would adhere. Served with wild rice and fresh green beasn. It was a winner.
goodyearmm
Bethesda, MD
6/20/2013
Used buttermilk in place of milk. Deleted sugar from the sauce, since apples were sweet enough. In fact, would add "Better Than Bullion" to water next time. Found the sauce cloyingly sweet otherwise.
br655231947
Boston
3/26/2013
Made a few times now and really enjoy. Typically half the recipe, using gluten-free bread crumbs and adding cinnamon to the applesauce. The pork and apples are just a great combination - this is a favorite weeknight dinner.
jessicareed09
Zurich, Switzerland
2/7/2013
This is the second time I made these pork chops. As others have noted, you can use anything for crumbs. This time I used 2 Italian rolls that were in my freezer. I used a whole but small bulb of garlic and twice the rosemary, as I had the time but no thyme. ;) My 9 chops were fairly thick, so I fried them 3 at a time in a cast iron pan on 5-6 on my electric stove. Like others noted, it takes longer with thicker chops, and I kept them warm in a 300 degree oven and then the 2 of us ate the first-done and left the others in a 200 degree oven which will be our leftovers! Well, all I can say is, if you don't love these, then you either don't love pork with rosemary and garlic or you can't follow directions! They are simply delicious. For anyone who put the chops in milk with good intentions to make them then didn't get to them until the next day, no worries! Last time I made this fabulous applesauce, my favorite ever, but this time I found I did not have any apples, so I heated a ripe mango with some grated, fresh ginger and a little cinnamon. Yummy! I served with mashed sweet potatoes and string beans. Note that it is time-consuming to finish the 3 batches, so next time I will be sure to use cutlets or slice thicker ones into 2 as some did.
katpages1
Thornton, PA
2/5/2013
We LOVED thisrecipe. Minorchanges: I used afood mill to makethe applesauce, amethod I love, butit would work justas well as written.For the pork chops,I subbed Panko forthe fresh breadcrumbs (thanks to aprevious reviewer),otherwise I followedthe recipe. We LOVEDthe results - thechops were nicelyseasoned, and werecooked toperfection. Theapplesauce is nottoo sweet, and pairswell with the pork.Everything cametogether easily onceI'd marinated thechops and preppedthe breading; Iwouldn't hesitate tomake this forcompany, especiallycasual friends whodon't mind chattingin the kitchen whiledinner is in thefinal stages ofpreparation. LOVEthis!
mur
Dallas
1/2/2013
TagsAmericanPork ChopPorkMeatAppleFruitMainDinnerNut FreeEasyWeeknight MealsFryGourmet
