I’ve been a truant recently. I sincerely apologize to you for taking off and not updating my blog for a month even though I sorta promised to do a weekly post when I first started this blog. As a way of saying sorry, let me present to you this easy and satisfying “One Pan Pork and Sausage with Apples” recipe.
The gals over on Instagram voted to do another seasonal challenge, this time with a timeless fall staple. Aptly hash tagged #aisforalltheapples, bloggers are challenged to post a recipe which features apples. Juicy, crunchy, Snow White-tempting apples.
Do you want to see the previous seasonal challenge that I participated in? Head over to the awesome Spring Challenge: Creamy Black Eyed Peas and Alfalfa Soup!
I planned to bake a dessert (apple puff pastries) but it didn’t turn out well at all. Good thing I was an ex- Girl Scout and I had a backup plan: pork chops and apples.
I think the first time I got acquainted with the pork and apples combination was with the Filipino lechon – roasted pig. Served during special occasions, an apple is stuck on the roasted pig’s mouth as a way of plating it before serving. Crude, but festive. That was the extent of my acquaintance with this strange (to me) combination.
Fast forward to the time when we got some old cookbooks from our neighbors. In one of those retro cookbooks, nestled among the gelatine infested and frankly disturbing colored photos, was a recipe for pork chops and apples.
I was shookt.
BTW that’s millennial speak for frazzled, shocked. Young millennials (which I am not a part of – fortunately?).
Times have changed since then, and I’d like to think that my palate has upgraded to appreciate a wide variety of cuisines.
I chose to add some sausages to the usual pork chops and apples combo. These are special sausages, mind you. A good friend generously supplied these from the Philippines. He’s a co-owner of Harvest Circle, a local distributor of artisanal food products. Harvest Circle partners up with Filipino farmers and businesses to market and sell their all-natural produce to consumers.
(I think for someone who hasn’t blogged for some time, I think I’m doing a sterling job here. I managed to combine a challenge post and a sponsored post in one! Good job, me!)
Oh, let me make a disclaimer here. I don’t receive anything (other than the pre-supplied sausages) from Harvest Circle and I’m not going to say good things out of friendship. But supporting local businesses and selling genuinely top quality food? I’m in for that.
Ok, moving on to the recipe. It’s a simple one pan recipe that’s perfect for lunch or dinner. After generously sprinkling salt and pepper on the pork chops (I used bone-in chops), I rubbed half a cup of applesauce on them. I let it marinate for an hour while I went to the grocery and got coffee.
I had 2 kinds of apples in the house. The first kind was Gala and the other was Granny Smith. I went with the Gala because I thought they looked striking with their yellow streaked skin. Seriously, that was the only deciding factor. I wasn’t going to bake them, and I certainly wasn’t going to cook them long enough to turn mushy, so I thought Galas were good enough.
Slice thinly (but not papery thin) 2 medium sized apples and drop them in a bowl filled with cold water with a few drops of lemon juice. This keeps them crisp and prevents browning.
It’s also important to get the oil and the pan hot enough to sear the chops nicely. I added some sliced sausages (I used the smokey schublig – my personal favorite) after the chops were done. It’s best to add them to the pan after the chops are done. Some sausages release color and water when cooked and we don’t want to end up with orange tinged chops right?
After cooking the meat, it’s just a matter of a few minutes to cook the apples in a creamy applesauce sauce. This is a big hit!
Are you a meal prepper? Great news! Prepare the marinade earlier and stick the marinated pork in the freezer. Just thaw it out before cooking!
That’s it for this fall’s Instagram challenge. Do check out the great posts over on Instagram with the hashtag #aisforalltheapples to see what the other 80 awesome bloggers are posting! I’ll try to put up a page where you can see the other recipes shared for this challenge.
Until next time!Print
Fall’s winning combination – Pork Chops and Apples! Add some sausages and you’re all set for a cozy meal!
- 4 pork chops (500 grams)
- 120 ml (1/2 cup) applesauce
- salt and pepper, to taste
- 2 tbsp oil
- 2 Schublig sausages, sliced thinly
- 2 medium sized apples, cored and sliced thinly
- 1 medium sized onion, sliced
- 60 ml (1/4 cup) heavy cream
- 60 ml (1/4 cup) applesauce
- 120 ml (1/2 cup) water
- thyme, a few sprigs
- salt and pepper, to taste
For the marinade:
- Season the pork chops generously with salt and pepper.
- Pour the applesauce over the pork chops, taking care to completely cover the chops with the sauce.
- Cover and marinade for at least 30 minutes.
- Heat the oil in a pan in medium high heat. Once the oil is hot, sear one side of the pork chops until brown. Repeat on the other side. Remove from the pan and transfer to a plate.
- Add the sausages and fry until brown. Remove from the pan and transfer to a plate.
- Saute the onions and apples until the onion is translucent.
- Mix the applesauce, water, and cream in a bowl. Lower the heat to medium and pour the applesauce mixture over the apples.
- Season with salt and pepper. A a few sprigs of rosemary and simmer for 5 minutes, stirring once in a while.
- Add the pork chops and sausages, arranging some of the apples and sauce to cover them.
- Cook for 3 minutes. Transfer to plate and cool slightly before serving.
- Fry the sausages after the chops are done. This prevents sogginess of both the chops and sausages.
- Put the apple slices in a bowl filled with cold water with a few drop of lemon juice. This prevents browning .
- You can marinate the pork chops ahead of time (even overnight in the fridge).