“This is my foolproof, quick, easy recipe for moist, juicey porkchops - with their own applesauce!! Have shared w/so many people, thought I'd post it here. You can use bone-on as well as boneless chops- I find the thick ones work best. And you can add sliced onions, mushrooms or precooked and sliced potatoes to the dish. Best to arrange and microwave in a glass pie pan --makes a great presentation, as well. You can also prepare ahead of time and microwave at last minute.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preseason chops with salt and pepper to taste.
  2. Heat oil In medium frying pan, over high heat.
  3. Place chops in pan. Cover each with 1 tsp Teriaki sauce and rosemary leaves.
  4. Fry on high heat - searing each side. Press down on chops while they cook so they brown quickly. You DO NOT want to cook the chops thruout - you only want to brown them nicely on each side.
  5. Remove from pan and place in a glass pie plate.
  6. Deglaze the frypan with a 3 tbs water and pour over the chops.
  7. Core and slice the apple (leave the peel on).
  8. Arrange apple slices over the chops (If adding other vegatable, place over chops and always put appples on top).
  9. Sprinkle with sugar
  10. Cover the pie plate with plastic wrap and microwave on high for 3 - 5 minutes until chops are cooked thru and no longer pink. (time varies by microwave and thickness of chops).
  11. Serve with potatoes - pour juice on top. .

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