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Pork Chops and Applesauce Brady Bunch Style

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“This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.”
READY IN:
1hr 30mins
SERVES:
4-8
YIELD:
8 pork chops
UNITS:
US

Ingredients Nutrition

  • For Pork Chops
  • 2 cups milk
  • 3 teaspoons salt
  • 8 pork chops (1/2 inch thick with or without bone, 2 lb total)
  • 3 12 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
  • 2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
  • 2 -3 tablespoons vegetable oil
  • 2 -3 tablespoons unsalted butter
  • For applesauce
  • 3 lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
  • 14 cup water (I ended up adding 1/2 cup)
  • 3 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1 bay leaf
  • 14 teaspoon ground allspice

Directions

  1. Marinate pork chops.
  2. Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  3. Make applesauce while chops marinate.
  4. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  5. Preheat oven to 200 degrees.
  6. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
  7. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
  8. Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
  9. Serve pork chops with applesauce.

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