Pork loin chops, seasoned with paprika, sage, thyme and spices then lightly pan fried and served with homemade applesauce.
Pork Chops and Applesauce
Pork Chops and ApplesauceWhen my applesauce was simmering in the crock pot, I knew I would be serving it with pork chops. I served them with buttermilk mashed potatoes and an Autumn Salad with Pears on the side.
I love this dish in the Fall because it’s super easy, quick to make (only takes me 20 minutes) and it’s filled with those sweet and savory Autumn flavors that remind you Thanksgiving is just around the corner. Oh, and did I mention this dish is also low in points, low carb, keto, and gluten free.
You can make this with boneless or bone-in pork chops; center cut pork loin chops are a good option because they are pretty lean, just be sure not to over-cook them so they don’t dry out. According to the USDA, cooking pork to 145° F and letting it rest for three minutes will give you juicy chops that are safe to eat.
More Pork Recipes You Might Enjoy:
- Grilled Cumin Spiced Pork Tenderloin
- Pork Chops with Mushrooms and Shallots
- Slow Cooker Pork Carnitas (Mexican Pulled Pork)
- Pork Chops with Dijon Herb Sauce
- Instant Pot Garlicky Cuban Pork
Pork Chops and Applesauce
Ingredients
- 4 thin, 14 oz boneless pork loin chops, center cut
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- salt and fresh cracked pepper to taste
- 1 tsp butter
- 2 tbsp flour, leave out for gluten free
- 1/2 cup apple sauce for serving on the side, homemade or store bought
Instructions
- Season pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste.
- Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated.
- Heat a large skillet over medium heat and add butter when the pan is hot.
- When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes.
- Turn over and cook an additional 3 - 4 minutes, or until the internal temp is 145° F.
- Remove from the pan and set on a platter to rest for three minutes.
