Pork Chops with Ginger Apple Sauce
Simple, sweet, and spicy. Great for kids and adults. I love this recipe because it is so quick, easy, and very little clean up. Because of this, this dish is heavy in our rotation.
Simple, sweet, and spicy. Great for kids and adults. I love this recipe because it is so quick, easy, and very little clean up. Because of this, this dish is heavy in our rotation.
- Carbohydrate 30.15766 g
- Cholesterol 78.246 mg
- Fat 13.8439725 g
- Fiber 0.780325010180473 g
- Protein 23.858625 g
- Saturated Fat 3.672827 g
- Serving Size 1 1 Serving (169g)
- Sodium 76.983 mg
- Sugar 29.3773349898195 g
- Trans Fat 1.535301 g
- Calories 347 calories
Step-by-step
- Place first 8 ingredients in a blender/processor and mix smooth. Set aside.
- Heat oil in pan on medium high heat.
- Pan fry pork chops for 7 minutes each side or until done. Let meat rest for 3 minutes.
- Serve with mashed potatoes or cous cous with the sauce.
The ingredient list skips the chemistry of the sauce. Blending apple jelly with raw apple cider vinegar and bottled minced ginger creates an emulsion that caramelizes aggressively in a hot pan. Sugar content drives that browning. Watch the heat closely once the glaze hits the meat, because high sugar levels burn within seconds.
Pork chops cut to a half-inch thickness require careful monitoring. High heat over seven minutes per side develops a crust without overcooking the interior. Rest the meat for three full minutes before slicing to let muscle fibers reabsorb moisture. Skipping this rest causes valuable juices to pool on the cutting board instead of staying inside the protein.
This dish demands high-heat tolerance from your cookware. A heavy cast-iron skillet holds thermal mass better than thin aluminum pans, preventing temperature drops when cold meat hits the surface. If smoke becomes an issue in a tight kitchen with limited ventilation, swap the canola oil for refined avocado oil, which features a smoke point exceeding 500 degrees Fahrenheit.
Starchy bases balance the sweetness of the ginger apple glaze. Mashed potatoes absorb excess pan juices effectively. Alternatively, couscous hydrated with boiling water in a covered bowl for five minutes provides a neutral grain base that absorbs the sauce without competing with the ginger and red pepper flakes.
