Autumn Pork Chop Supper

Moving has caused me to miss the things that make autumn my favorite season. I haven’t been to Apple Hill, just a few miles away in Camino where everything turns to apples from September through December. They sell everything you can think of making with apples from apple cider doughnuts, fritters, and cider to pie. I haven’t gone to the gold country towns of Jackson, Amador City, and Sutter Creek to takes fall foliage pictures and visit the antique shops. The closest thing to autumn I have done is ordered a pumpkin spice latte at Starbucks, a decision I regretted to moment I drove away.

Today I felt pressured into making a great meal. I have had two dismal failures the last two nights and I needed a win. Thursday night I made chicken pot pies which should have landed me in jail. Yesterday I made chili that had a weird citrus taste due to my buying a chili powder blend instead of the real deal. In an effort to correct the problem, I made it too spicy to eat without chugging Maalox in between bites. I was 0 for 2 and not feeling good about myself. Upon leaving the old house after dropping Michael off today I encountered an accident on the road. It didn’t appear that anyone was seriously injured but one of the cars was in the middle of the road and didn’t look drivable. I decided for everyone’s safety I would call it in to 911, another decision I would live to regret. During the time they interrogated me on the phone I thought about what I would make for my redemption dinner. I finally ended the call when they wouldn’t accept that I was unable to tell them the make and models of the cars involved in the accident. I think that reporting an accident via cell phone may be a crime in California. At least I felt like a criminal. Eventually someone responded because I saw a CHP car pull out of our road when I was driving home. They were probably looking for me!

Anyway, while waiting to be transferred from one operator to a dispatcher I decided to make pork chops with some kind of autumnal sauce.  While juggling my shopping cart through the throngs of Saturday shoppers, I put together a meal of pork chops, homemade applesauce, brown rice and haricot vert. I would make a sauce to go with the pork chops consisting of pomegranate juice, boiled cider, stoneground mustard and chipotle paste. I picked out to bone-in loin chops and everything else I needed and headed for home.

The cooking is done now as is the eating. I am happy to say that I am out of my slump! If Guy Fieri ate this meal he would have declared it a winner-winner pork chop dinner! The sauce was sweet, tangy and spicy all at the same time. The homemade applesauce was the bomb. Michael is not a big fan of pork chops but he declared my sauce the “way to make a pork chop taste good.”  Let me tell you how I did it.

NOTE:  Boiled cider is just apple cider that has been cooked and concentrated until thick and syrupy like molasses. In fact, in olden times it was often referred to as apple molasses. You can easily find instructions how to make it online but I confess that I bought mine from King Arthur Flour, also online. Next year, when I can enjoy autumn in all its glory, I might make my own.


Autumn Pork Chop Supper
  • For the sauce:
  • 8 oz pure pomegranate juice
  • ⅓ cup boiled cider * (see note at bottom)
  • ¼ cup brown sugar
  • 1 tsp chipotle paste
  • 2 tsp stoneground mustard
  • 1 tsp salt
  • 1 TBS cornstarch in ¼ cup cold water
  • For the pork chops:
  • 2 bone-in loin pork chops
  • Salt and Pepper to taste
  • 3 TBS olive oil
  • 1 TBS butter
  • For the applesauce:
  • 5 Fuji apples, peeled, cored and sliced
  • ½ cup granulated sugar
  • For the sides:
  • Green beans or haricot vert, cooked and seasoned
  • Brown rice, cooked
  2. Make the sauce by combining the pomegranate juice, boiled cider, chipotle paste, salt, brown sugar, and mustard in a small saucepan. Cook over low heat until reduced by half. Taste the sauce. If the flavors are too strong add a little more juice or water and cook again until reduced. If the sauce is not thick enough add the cornstarch in water a little at a time then bringing to a full boil until the sauce is the desired consistency. If you like a sweeter sauce try adding a little granulated sugar.
  3. To make the applesauce, place the prepared apples in a saucepan and cover with water. Bring to a boil and simmer until the apples become soft and break down. Pour off most of the water and add the granulated sugar and return to a boil until the sugar is melted. We like ours chunky but you can also puree the cooked apples in a food processor if you like a smooth applesauce. Chill until ready to serve.
  4. To cook the chops heat the oil and butter in a sauté pan until very hot but don't allow the butter to brown yet. Season the cops with salt and pepper. Place the chops into the hot oil and saute on each side until golden brown and very slightly pink in the center, or to a temperature of 145 degrees in the center. Allow the chops to rest for five minutes before serving. Serve the chops atop the sauce with the green beans, brown rice and applesauce on the side. You'll feel like you are enjoying the very best of autumn!
:  Boiled cider is just apple cider that has been cooked and concentrated until thick and syrupy like molasses. In fact, in olden times it was often referred to as apple molasses.

You also might enjoy...

  • carnitas-4

    I was looking for a recipe for tomatillo sauce to serve with carnitas. All I could find were recipes that just chopped up the tomatillos with other ingredients and served it fresh. I took the best of those and made a cooked version. It was so good on the carnitas, with just the right amount of tang and heat. Even Michael loved it and it was green !  Tomatillos are like a green tomato with a papery outer wrapping. They are used a lot in Mexican dishes.  INGREDIENTS: 1/2 pound fresh tomatillos with papers removed 1 cup water 1 chicken bouillon cube Juice of 2 limes 1 tsp sugar 1 TBS honey 1/2 tsp salt 1/2 tsp fresh ground black pepper 1 garlic clove, pressed Several dashes of green Tabasco sauce 1/4 cup chopped cilantro DIRECTIONS: Add the tomatillos and water to a food processor. I used the small Bullet so I had to split it into three batches. Pulse the tomatillos until they are liquified but still have the seeds present and small chunks of flesh. Pour the tomatillo/water mixture into a sauce pan. Bring to a rolling boil and add the remainder of the ingredients except the cilantro. Cook over…

  • vodkapenne

    Vodka Sauce can be used over any pasta but is delicious over penne pasta.  Sausage, bacon, pancetta, or grilled chicken can be served on top along with parsley, basil, and Parmesan cheese. INGREDIENTS: 1 cup chopped onion 3 cloves minced garlic 2 Tablespoons olive oil 1 cup vodka 16 ounces chicken stock 1 28 ounce can diced tomatoes 1 cup heavy whipping cream Fresh basil Fresh parsley Parmesan cheese   DIRECTIONS: Saute onion in oil until translucent then add garlic and saute for an additional 1-2 minutes.  Remove the pan from the stove and add the vodka.  Cook over medium heat until reduced by half.  Add chicken stock and tomatoes and simmer until tomatoes have broken down and sauce has thickened.  I simmered mine slowly, over low heat for 2 hours.  allow to cool for 5 minutes then add half the sauce to the food processor and pulse until it reaches a semi-smooth consistency.  Pour back into saucepan with reserved sauce and heat to a simmer.  Add the whipping cream and simmer over low heat stirring frequently until thick.   This sauce freezes well.  Thaw in refrigerator and re-heat slowly.

  • dinnertonight-2

    I was inspired by a jam given to me by my friend Kelly. She made it with cranberries, apples and pineapple. I thought it would make a nice glaze for pork but didn't want to waste the jam. So I concocted my own version of a fruit glaze for pork, using pomegranates, pineapple and apple with Balsamic vinegar and honey. It was very good, in fact, Michael declared it the best pork tenderloin he has ever eaten. Fruited Pork Tenderloin Ingredients 1 large Pomegranate 1 cup pomegranate juice 1 large apple, diced small 1 small can crushed pineapple, including juice 3 TBS Balsamic vinegar 1/2 tsp salt 3 TBS honey Freshly ground black pepper 1 to 2 pound pork tenderloin Instructions Clean the pomegranate under cold water removing seeds. Add seeds to a pan with the pomegranate juice in it. Heat to boiling then reduce heat and simmer 15 minutes. Strain the liquid through a sieve to catch the seeds. Use a spoon the press as much of the fruit through the sieve as possible. Discard the seeds. Add the diced apple, pineapple plus the juice, balsamic vinegar, honey, and ground pepper to taste. Bring to a boil and simmer…


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: