When my sister and I were in the grocery store yesterday I spied a package of bone in old-fashioned pork loin chops that were marked down by 50%. Old habits die hard and even though I am cutting way back on my meat consumption I could not help myself. I picked them up and brought them home.
I had seen a lovely recipe in a cookbook of mine called The Prairie Kitchen Cookbook by Kayla Lobermeier, creator of Under a Tin Roof. I love Kayla's blog. She also does videos on YouTube which I enjoy watching.
Oddly enough my cat Nutmeg likes to watch her videos also. I was watching her latest one the other day and he was watching it right along with me, his eyes glued to the television. He was mesmerized. Perhaps by the noises of her knife scraping on the counter top, or the cats in the garden, the birds, etc. In any case he did not take his eyes off it throughout the whole video!
This was a recipe I had flagged in the book a while back. The idea of using apple butter with pork really appealed to me. I have spread pork roasts with apple butter prior to roasting them in the past with excellent results. Pork and apple are perfect partners.
I know that apple butter might not always be something which you can readily access, but no worries, I have given you a way to make a quick and easy version using simple ingredients that doesn't take a lot of time or make a ton. I picked mine up at a farm market last autumn. When I was much younger and had a family to feed I used to make my own following a Mennonite recipe every autumn.
I did take the liberty of cutting this pork chop recipe down to make only two delicious servings. The pork came out sweet and tender, with the apple butter added a really nice touch of flavor. I hope that you will be inspired to want to cook this for yourself!
WHAT YOU NEED TO MAKE BAKED APPLE BUTTER PORK CHOPS
A few simple ingredients. Simple ingredients put together in the most delicious way. This is how I love to cook and to eat.
- 1 bone in pork chops, often called old fashioned chops
- 1/4 cup (60g) butter, softened
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp crumbled sage
- 1 tsp flavorless oil
- 1 fat clove of garlic, peeled and minced
- 2 TBS apple cider or apple juice
- 2 ounces (55g) apple butter
This kind of pork chop usually has a t-shaped bone in it. You will find a nugget of very tender pork, or the tenderloin, on one side of the bone and a much larger piece of pork loin meat on the other. I like to cook pork on the bone. It is much tastier and less likely to dry out.
The original recipe did not use any herbs in the butter that was spread over the chops. I thought that the addition of thyme and sage (which go beautifully with both pork and apples) enhanced the recipe a great deal. I did not use powdered sage, but rather crumbled dried sage leaves. If you are using powdered, use half again as much as it will be quite potent in comparison.
Apple Butter is a very thick applesauce, which is usually spiced with warm baking spices such as cinnamon, cloves, and sometimes nutmeg, and or ginger. It is nice and thick and quite brown in color due to the long cook time and spices used.
It is like a thick jam in consistency.
I can appreciate that it is not easy to get in the U.K. You can easily make a quick and simple version, using smooth unsweetened applesauce. Mix about 1 cup of the apple sauce in a heavy bottomed saucepan along with 1/4 cup of brown sugar and 1/2 tsp of cinnamon, 1/4 tsp each of cloves and ginger and a pinch of nutmeg. Bring to the boil and then reduce to a low simmer. Cook, stirring frequently, over low heat until the mixture has reduced by half and become lovely and thick.
That will give you about 1/2 cup (1/4 pint) of apple butter. Just enough to use in this recipe and to spread on your toast. It also makes a great filling for spice cakes!
HOW TO MAKE APPLE BUTTER PORK CHOPS
These are very simple to make. Nice and savory with just a hint of sweet and spicy apple from the apple butter. Apple and pork are beautiful flavor partners.
Take the pork chops out of the refrigerator half an hour prior to cooking. Pat them dry with a piece of paper towel.Cream the butter together with the salt, pepper, thyme and sage until well combined. Slather this mixture coating both sides of the chops evenly.Preheat the oven to 400*F/200*C/gas mark 6.
Heat the oil in a heavy bottomed oven proof skillet over moderate heat until it shimmers. (I used my cast iron skillet.) Add the chops. Sear on on the one side, 2 to 3 minutes. Flip over and sear on the other side for an addition 2 to 3 minutes.
Smear the apple butter over the top surface of the seared chops. Add the garlic and apple juice to the pan.Pop the pan into the oven and bake for about 15 minutes, or until the internal temperature registers 145*F/63*C in the thickest part of the chops. The juices should also run clear. Remove from the oven and let rest for five minutes before serving.
Although I am moving more and more away from meat, I really did enjoy these pork chops. They were nice and tender and moist. Part of that is because of the quality of pork I buy, but it is also down to not overcooking them. The apple butter on top was a lovely addition.
I served them with some scalloped potatoes and steamed green beans. This was quite simply a lovely meal!
If you are a fan of the pork chop then you might also enjoy the following delicious pork chop recipes!
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on North American style biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they make for excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!
Yield: 2Author: Marie Rayner
Baked Apple Butter Pork Chops
Prep time: 30 HourCook time: 21 MinTotal time: 30 H & 21 MTender, juicy and filled with flavor. I used two 1/2 inch thick, bone in pork chops for this recipe.Ingredients
- 1 bone in pork chops, often called old fashioned chops
- 1/4 cup (60g) butter, softened
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp crumbled sage
- 1 tsp flavorless oil
- 1 fat clove of garlic, peeled and minced
- 2 TBS apple cider or apple juice
- 2 ounces (55g) apple butter
Instructions
- Take the pork chops out of the refrigerator half an hour prior to cooking. Pat them dry with a piece of paper towel.
- Cream the butter together with the salt, pepper, thyme and sage until well combined. Slather this mixture coating both sides of the chops evenly.
- Preheat the oven to 400*F/200*C/gas mark 6.
- Heat the oil in a heavy bottomed oven proof skillet over moderate heat until it shimmers. (I used my cast iron skillet.) Add the chops. Sear on on the one side, 2 to 3 minutes. Flip over and sear on the other side for an addition 2 to 3 minutes.
- Smear the apple butter over the top surface of the seared chops. Add the garlic and apple juice to the pan.
- Pop the pan into the oven and bake for about 15 minutes, or until the internal temperature registers 145*F/63*C in the thickest part of the chops. The juices should also run clear. Remove from the oven and let rest for five minutes before serving.
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