Real Talk: We love us some sweets around here. We love the sweet flavors of flaky pastries, warm pies, and decadent cakes. Heck, our love of sweets is what inspired us to create our gorgeous “Apple Of My Pie” blend. (Can we interest you in our “Make-The-Neighbors-Jealous Apple Strudel” recipe? It’s not just a clever name, it’s a promise.) We absolutely love the saccharine stuffed sweets just as much as the next person does...
...we just happen to love meat more.
Now, don’t get us wrong: “Apple Of My Pie” is a beautiful spice blend for all of your apple pies, peach cobblers, jealousy inducing strudels, and even your basic cinnamon toast. For breakfasts and sweets, it just doesn’t get much better. But in our book, if you can’t also use a blend for meat, then why bother? Enter in this brilliant one pan wonder that is sure to please even the pickiest of young eaters and delight the most drab of culinary connoisseurs.
Growing up in New England, Pork Chops and Apple Sauce was a meal that commonly graced the dinner table. Why? With a seemingly endless bounty of apples, grandmothers who love to can, and seemingly endless miles of pig farms, it was an economical and efficient meal. The sweetness of the apple sauce always seemed to create the perfect contrast with the salty pork in the most wonderful way. It has long been a combination that brings with it a sense of comfort and warmth.
However, there are some out there that detest the consistency of applesauce (Spoiler Alert: Me.). It was from this personal aversion to the aforementioned squishy sweetness that this recipe was born. All of the flavors, a greater presentation, and the magical blend of savory and sweet.
Sorry, sweets. You’re neat and all, but you have nothing on perfectly spiced meat.
Here's what you need
Here's what you do
Holy cow..er...pig! That's it! This is such a delicious, comfort food dish that's extremely easy to make on a busy weeknight, or a lazy Sunday. We know you're going to love it!