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Mardi Gras

Pork Chops with Cinnamon-Rum Applesauce
Choosing pork chops of the right thickness will ensure a crisp crust and a juicy interior. The recipe makes a generous amount of sauce, which can be stored in an airtight container, refrigerated, for several days. The pork chops may be frozen, without the sauce. Recipe may be halved.
4 (1/2 inch-thick) Northwoods Boneless Pork Chops
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. Taste of Inspirations Garlic Dipping Oil
1 (25-oz.) jar cinnamon applesauce
1/3 cup Inspirations Cranberry Apple Chutney
1 Tbsp. rum
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Pork Chops with Cinnamon-Rum Applesauce

Pork Chops with Cinnamon-Rum Applesauce

Pork Chops with Cinnamon-Rum Applesauce
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:16 minutes
1. Season pork chops with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat and add oil. When oil is hot, add chops and brown each side for 2 minutes. Reduce heat to medium and cook, turning chops occasionally, for 5 to 6 more minutes, or until juices run clear. Place chops on serving platter and tent with foil to keep warm.
3. Wipe skillet clean. Add applesauce, chutney, and rum and stir together to blend. Cook over low heat until heated through, about 4 to 6 minutes.
4. Transfer pork chops to four plates and serve warm with applesauce on the side.
Source: Hannaford fresh Magazine, November - December 2008