As a kid, I wouldn’t eat pork chops. Ok, as a kid, my parents had trouble getting me to eat most meats. Pork chops, if I were to eat them, had to be hidden in massive amounts of applesauce. Pork chops occasionally make the rotation into my kitchen, and are never better than when served with this warm homemade apple sauce. The sautéed spinach and mushrooms makes a super-easy vegetable side that cooks while you work on the applesauce.
|Dish Type||Main with Sides||Serves||4|
This recipe is:
Whole 30 Paleo
5 WW Freestyle Points
Gluten Free Dairy Free Nut free
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● 1 lbs. pork chops
● 1 onion, diced
● 2 apples, peeled, cored, diced
● ½ cup apple cider
● ½ tsp cinnamon
● ½ tsp nutmeg
● 1 pinch all spice
● 3 ½ tbsp oil, divided
● 1 bunch baby spinach, trimmed
● 8 oz white or baby bella mushrooms, sliced
● Salt and pepper to taste
- Preheat oven to 350.
- Season pork chops with salt and pepper. Combine ginger, all spice, and nutmeg in bowl and set aside.
- Melt 2 tbsp oil in large skillet (cast iron works great if you have one). When hot, cook pork for 2 minutes on each side. Transfer to baking dish and roast in oven, 10 -15 minutes.
- Meanwhile, melt 1 tbsp oil in the same pan, and ½ tbsp oil in saucepan.
- When saucepan is hot, add mushrooms and spinach. Cook until mushrooms are soft and spinach wilted, stirring occasionally. If done before apples, remove from heat.
- Meanwhile, add onion to skillet used to cook pork for 2-3 minutes. Add apples, apple cider, and spices and cook until apples are tender. Use fork, masher, or immersion blender to mash apples to desired consistency.
Wow, that's a lot of ingredients! Actually, it's not. Remember this recipe isn't just one dish, it's a main course and two sides - all at once! And yes, in about 30 minutes it will all be done and ready to eat! Because everything cooks up quickly, you'll want to have everything ready to go before you start putting food on the stove.
Let's get started by preheating the oven to 350 degrees. We'll start the chops on the stove top, but finish them off in the oven while everything else cooks on the stove. You'll need two pans for the stove, and a baking dish. Heat one with 2 tablespoons of oil. Peel and your apples, dice the onion and slice your mushrooms (if you didn't buy sliced mushrooms) while the oil heats up.
Season your pork chops with salt and pepper. If you have a favorite pork seasoning, you could always use it instead. Cook the chops for two minutes on each side, just long enough to brown them. When the chops are brown, move them to a baking dish. Place the baking dish in the oven. Cook the chops for ten to fifteen minutes while everything else is cooking.
Once the chops are in the oven, prepare your two pans by adding a little of the remaining oil to each. You'll be cooking the apples in the pan you just used to cook the chops. Hey, one less pan to clean up! When the oil in your previously unused sauce pan is hot, add the spinach and mushrooms. The vegetables won’t take much work, other than giving them a stir every few minutes. Cook until the mushrooms are soft and spinach is wilted. If the spinach and mushrooms are done before the applesauce and pork chops are ready, just remove the from the heat and cover to keep warm.
While spinach and mushrooms are cooking, add the onions to the skillet used for the pork chops. Cook the onions for two or three minutes, and then add the apples., apple cider, and spices. Cook the apples until tender.
Don't forget to stir your spinach and mushrooms!
When the apples and onions are tender, it's time to turn them into sauce! I use an immersion blender to reduce the apples and onions down, but if you don't have an immersion blender, a masher or even a fork will work, you just need to put in a little more elbow grease.
The beauty of making your own applesauce is that you can make it as thick or as thin as you like. I like my applesauce on the chunky side, so it doesn't take long with the immersion blender.
Just a note, the apples are hot, so watch for splatter!
By the time the apples are done, your spinach and mushrooms should be done, as should your pork. Plate you main and sides, and serve hot!
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