Price per serving for two: $2.58Who doesn't love a juicy pork chop with applesauce. I like to buy the boneless butterfly chops. With this dish, all you need is applesauce and or a couple of baked or microwaved potatoes. The pork chops should be marinated in the morning in balsamic vinegar, olive oil, sea salt, red pepper flakes and garlic powder. Even if you aren't into marinating, the most important part of a juicy outcome is that the chop is at room temperature when you begin cooking. Which means that it should be setting out for at least 15 min. before you start. This way, the meat gets a chance to rest and thus ready to release its flavor and liquids.
Take out your favorite covered skillet and melt in 3 tbs of olive oil and the same of coconut oil. There is no need to season as the marinating did that. Sizzle away on both sides and then let the chops simmer covered for no more than 8 min. depending on the thickness of the chops. As you near that time, turn off the heat and keep the chops covered for 2 min. In this time, prepare your applesauce and I have to say that there is nothing like Granny Smith chunky homemade if you have. Take out a serving platter and remove the chops; let them rest another 2 min. In the remaining juices in the skillet, you can heat up your applesauce as a topping - finale!
Tutti a Tavola!