Apple Sauce Pork Chops

Sunday, we spent the day at home doing our regular weekly chores and relaxing as usual. We love experimenting with recipes on the weekends because we can spend as much or as little time in the kitchen as we want. I tend to be the one who sees a recipe then makes adjustments/adaptations to make it either paleo or g-free, C simply imagines flavors and comes up with recipes on a whim, I only wish I had that man's creativity. Anyway, we didn't want to spend too much time in the kitchen so we decided to throw together a quick meal with what we found on sale at the grocery store. Here's what we came up with: apple sauce pork chops and mashed cauliflower. Amazing!

Apple Sauce Pork Chops

Pork Chops
2lbs. Boneless Pork Chop Loins
1 Tbsp. Pork BBQ Dry Rub Seasoning

Apple Sauce
4 Apples
1 Tbsp. butter
4 Tbsp. Cinnamon
1/3 cup chopped pecans


Turn oven on broil. Pound out the pork chops to tenderize. Rub both sides of the pork chops with a dry BBQ rub. Place on broiling pan.

Core and dice the apples. Heat butter in a skillet. Once skillet is heated, add the apples. Cook the apples 3-4 minutes stirring occasionally. Then stir in cinnamon and chopped pecans, cook for another 1-2 minutes.

Remove the skillet from heat and place the cooked apples in a food processor until desired apple sauce consistency is reached.

Place the pork chops in the oven and broil for 7 minutes on each side. Remove the pork chops and let rest for 5 minutes.

Pour the apple sauce on top of the pork chop or serve it on the side as a dip.


**We made mashed cauliflower as a side dish. I'm not a fan of cauliflower but it's a great alternative to mashed potatoes and tastes very much like them! For the mashed cauliflower we used a recipe from our Paleo Comfort Foods cookbook. C paired his meal with Shiner Ruby Redbird, a seasonal beer flavored with ruby red grapefruits from the Rio Grande valley.