/Pork Chop with Applesauce and Roasted Tomatoes

Pork Chop with Applesauce and Roasted Tomatoes

This applesauce is unlike any applesauce you have ever eaten. Let’s make that clear from the beginning. If you were thinking about chopped apples in water with honey and cinnamon, then this is the applesauce recipe you need. Today, we are offering you the grown-up version, the one that brings an elegant, savory element to the meal. A new applesauce recipe that includes just as many onions as apples, along with apple cider vinegar, olive oil, and fresh rosemary. Sounds good right? It is almost a chutney, minus the sugar and spices. And it is wonderful all on its own.

Naturally, applesauce tastes great with pork, with added onions or not – it is a classic combination. Since you will be frying the pork chops on the stovetop, go for the very best and make sure they are cut thick. 1 to 1 1/2″ is perfect for grilling and pan-searing. If you are seeking something smaller, 1/2 to 3/4″ may be your best bet, boneless or bone-in. Because chops are so lean, you will want to take care not to overcook them, lest they become tough and chewy. Pork chops will continue to cook when you take them off the heat, take this into account and remove them from the heat sooner, rather than later.

Moving onto the roasted tomatoes – summer is the best time to try out this dish, using heirloom tomatoes of any color, shape or size. It will taste slightly different every time you bake; diversity is a wonderful thing!

Pork Chops With Applesauce And Roasted Tomatoes Recipe

Serves: 4Prep: 25 minCook: 60 min

Values are per portion. These are for information only & are not meant to be exact calculations.


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

Applesauce Ingredients

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

Roasted Tomatoes Ingredients

  • 12 ripe vine tomatoes, sliced into 1/2” pieces
  • 1 head of garlic, minced
  • 4 small onions, chopped
  • 1 cup olive oil
  • 4 sprigs of thyme
  • Salt and pepper to taste


  1. Begin to cook 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour applesauce over pork chops and serve.
  6. For roasted tomatoes: Preheat oven to 350 F.
  7. Put sliced tomatoes and onions into a large baking dish and toss in olive oil, garlic, salt, and pepper. Scatter thyme sprigs on top.
  8. Cook for about 1 hour, or until tomatoes have drastically shrunken in size and begin to turn golden brown at edges.
  9. Remove thyme sprigs and serve.

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