Parmesan Crusted Pork Chops with Applesauce

For years I tried to cook pork chops and I was disappointed over and over again. Then I tried this recipe and it became my go-to recipe for pork chops. It has great flavor and if you're careful you can get really tender, juicy pork. It's really easy too!

 

I grew up eating applesauce with my pork chops and now applesauce is an absolute necessity whenever I eat pork. After making applesauce from scratch I vowed to never buy it again because making it is so easy and cheap. This particular batch I threw in the freezer so I just took it out the day before and then warmed it gently on the stove when I was cooking dinner.

It took a while to decide what to serve along the pork  and applesauce and I finally decided on risotto. Tyler and I both go nuts over risotto and it's pretty easy even though it has a reputation of being fussy and difficult. For a while I was weirdly mystified by risotto, I don't know if it was the reputation it has or the fact that I couldn't yet buy wine with which to make it. Now I have it down cold and it's nothing to be scared about. It's really more of a method than recipe. Anything that makes you come back to the stove to eat it directly out of the pot has to be a good thing.

Parmesan Crusted Pork Chops

• 2-4 pork chops (bone in or not, I buy whatever is on sale) 
• 1/4 cup shredded parmesan cheese (the real stuff, not the green can stuff)
• 2 Tblsp finely chopped fresh rosemary
• 2 cloves finely chopped garlic 
• 3/4 tsp salt
• 1/2 tsp pepper

Preheat oven to 375. Heat a skillet on medium-high heat. Mix the garlic, cheese, rosemary, salt and pepper together in a small bowl. Salt and pepper one side of the pork and place seasoned side down in hot skillet. Let cook undisturbed for about 5 minutes or until golden brown and turn over. Evenly divide the parmesan mixture over the pork. Place into oven for about 15 minutes, depending on the thickness of the chops. I use a thermometer to make sure the pork is cooked to 160 degrees. For the last 5 minutes I turn the oven off and turn the broiler on high to crisp the cheese on top. When it's done let sit for 5-10 minutes before cutting.

Applesauce

• 5-6 apples (doesn't matter what kind)
• 1/2 tsp cinnamon
• 1/4 cup water
• 1/4 cup sugar (optional)

Peel and chop the apples into small pieces and place in saucepan. Add the cinnamon, water, and sugar (if using). Heat over medium-low until simmering. Let cook for about 30 minutes, until the apples are tender. Mash. If it seems loose it will tighten as it cools. You can mash as much as you want for a smoother or more chunky sauce. I like mine on the chunkier side. Serve immediately or refrigerate up to a week or freeze for longer.