Pork Chops With Applesauce And Roasted Tomatoes Recipe

Pork Chop with Applesauce and Roasted Tomatoes on a plate.

5 from 1 vote

Pork Chops With Applesauce And Roasted Tomatoes Recipe

Tired of cinnamon applesauce with pork chops and looking for a change? This onion applesauce is just the dish you need to rediscover comforting flavors.

Course Main Course

Cuisine American

Keyword applesauce, paleo, pork chops, recipe, roasted tomatoes

Prep Time 25

Cook Time 1

Total Time 1 25

Servings people

Calories 956kcal

Ingredients

4 pork chops
2 tbsp. grass-fed butter or ghee
1 tbsp. olive oil
Salt and pepper to taste

Applesauce Ingredients

¼ cup olive oil
4 onions sliced
4 apples cored and chopped
¼ cup apple cider vinegar
1 tbsp. fresh rosemary minced
Salt and pepper to taste

Roasted Tomatoes Ingredients

12 ripe vine tomatoes sliced into ½” pieces
1 head of garlic minced
4 small onions chopped
1 cup olive oil
4 sprigs of thyme
Salt and pepper to taste

Instructions

Begin to cook the sauce by heating olive oil in a medium saucepan. Add the sliced onions and cook slowly over medium heat for several minutes. Allow the onions to cook until they are golden brown in color.
1 tbsp. olive oil, 4 onions
Add apples, vinegar, rosemary, salt, and pepper to the saucepan. Continue cooking over medium-low heat and allow to simmer for about 15 minutes, or until apples are soft.
4 apples, ¼ cup apple cider vinegar, 1 tbsp. fresh rosemary, Salt and pepper to taste
Begin cooking the pork chops while the sauce simmers. In a medium skillet over medium-high heat, melt the butter and add the oil. Allow the butter to brown.
2 tbsp. grass-fed butter or ghee, ¼ cup olive oil
Season pork chops with salt and pepper, then add to the hot skillet. Cook on both sides for about 2 minutes or until slightly browned. Lower heat, cover, and continue cooking for another 10 minutes.
4 pork chops, Salt and pepper to taste
Pour applesauce over pork chops and serve.
For roasted tomatoes: Preheat oven to 350 F.
Put sliced tomatoes and onions into a large baking dish and toss in olive oil, garlic, salt, and pepper. Scatter thyme sprigs on top.
12 ripe vine tomatoes, 1 head of garlic, 4 small onions, 1 cup olive oil, 4 sprigs of thyme, Salt and pepper to taste
Cook for about 1 hour, or until tomatoes have drastically shrunken in size and begin to turn golden brown at the edges.
Remove thyme sprigs and serve.

Nutrition