Peter Bradys Pork Chops And Applesauce Crock Pot Recipes

PETER BRADY'S " PORK CHOPS AND APPLESAUCE" CROCK-POT

Steps:

• Put pie filling in crock.
• Cover with applesauce.
• Lay chops on top, pushing them down a bit into the apples.
• cook on low 6-8 hours depending on your crockpot (new crocks seem to need less time).

CROCK-POT APPLESAUCE PORK CHOPS RECIPE

Steps:

• In a 6 quart or larger slow cooker place a crock-pot liner or spray with non-stick cooking spray if desired. Lay half of the pork chops in the bottom of the slow cooker season with half of the minced onions, salt, pepper and ground ginger. Cover the pork chops with 1 cup of the applesauce. Add another layer of pork chops and sprinkle the other half of the minced onions, salt, pepper, and ground ginger. Spread the other cup of applesauce over the pork chops. Cover and cook on LOW for 7 to 8 hours on LOW. Serve over cooked rice or pasta if desired. Nutrition Information Calories: 471kcal, Total Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 141mg, Sodium: 909mg, Potassium: 706mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugars: 9g, Protein: 48g, Vitamin A: 0.1%, Vitamin C: 2%, Calcium: 4%, Iron: 11%

PORK CHOPS AND APPLESAUCE

Steps:

• Marinate pork chops:
• Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
• Make applesauce while chops marinate:
• Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
• Fry pork chops:
• Preheat oven to 200°F.
• Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
• Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
• Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
• Serve pork chops with applesauce.