Pork Chop with Applesauce and Roasted Tomatoes

Pork chop with applesauce Pork chops are one of the popular ingredients for Paleo Recipes thanks to techniques that ensure a moist, juicy, flavorful chop and because are inexpensive compared to other meats. Most pork chops are tender and need only a quick sear in a hot skillet, or a brief sizzle on the grill. Lean pork chops and moderately tough chops from the shoulder can also be braised but rarely for more than half an hour. Choosing chops with the bone-in or boneless is a personal choice. Bone-in chops tend to be more flavorful as the bones retain moisture, resulting in a juicier chop. Chops that are cut from the shoulder area respond best to slow cooking methods, such as pot-roasting, barbecuing, and the crockpot.

Pork Chops with Applesauce

  • 4 pork chops;
  • 2 tbsp butter;
  • 1⁄4 cup olive oil;
  • 4 onions, sliced;
  • 4 apples, cored and chopped;
  • 1⁄4 cup apple cider vinegar;
  • 1 tbsp fresh rosemary;
  • Salt and pepper to taste;

Begin to cook sauce by heating olive oil in a medium saucepan. Add the sliced onions and cook slowly over medium heat for several minutes. Allow the onions to cook until they are golden brown in color. Add apples, vinegar, rosemary, salt and pepper to the saucepan. Continue cooking over medium-low heat and allow to simmer for about 15 minutes or until apples are soft.

Continue cooking the pork chops while the sauce simmers. In a medium skillet over medium-high heat, melt the butter and add the oil. Allow the butter to brown. Season pork chops with salt and pepper and add to the hot skillet. Cook on both sides for about 2 minutes or until slightly browned. Lower heat, cover and continue cooking for another 10 minutes.

Pour applesauce over pork chops and serve!

Roasted tomatoes

  • 12 ripe vine tomatoes, sliced into 1/2” piece
  • 1 head of garlic, minced
  • 4 small onions, chopped
  • 1 cup olive oil
  • salt and pepper to taste
  • 4 sprigs of thyme

Preheat oven to 350 F. Put sliced tomatoes and onions into a large baking dish and toss in olive oil, garlic, salt and pepper. Scatter thyme sprigs on top. Cook for about 1 hour, or until tomatoes have drastically shrunken in size and begin to golden brown at edges.

Remove thyme sprigs and serve!

Roasted tomatoes

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