Bobby Flay Pork Chops and Applesauce Recipe

This Bobby Flay Pork Chops and Applesauce recipe is a juicy and tender recipe, which is made with Golden Delicious apples and savory bone-in pork chops. It’s the perfect weeknight dinner, ready in about 45 minutes.

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Bobby Flay Pork Chops and Applesauce Ingredients

For the Applesauce:

2 pounds Golden Delicious apples, peeled and chopped
3 tablespoons sugar
1 tablespoon fresh lemon juice

For the Pork Chops:

1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
4 bone-in pork chops (1/2-inch thick; about 6 ounces each)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons cold unsalted butter
Chopped fresh parsley, for topping

How To Make Bobby Flay Pork Chops and Applesauce

Make the Applesauce: In a large pot, combine the chopped apples, sugar, and 1/2 cup of water. Heat on medium-high until the mixture is simmering.
Finish the Applesauce: Lower the heat, cover the pot, and let it cook for about 15 minutes, until the apples are very soft. Remove from the heat, stir in the lemon juice, and use a fork or potato masher to mash the apples to your desired consistency. Chill the applesauce in the fridge for at least 30 minutes.
Season the Pork Chops: In a small bowl, mix the paprika, garlic powder, and sage. Season the pork chops generously on both sides with salt and pepper, then rub them with the paprika mixture.
Sear the Pork Chops: Heat the vegetable oil in a large skillet over medium-high heat. Cook the pork chops until they are deeply golden brown on both sides and cooked through. Remove the chops from the skillet and set them aside.
Make the Pan Sauce: Pour off any excess fat from the skillet. Add the chicken broth and lemon juice to the hot pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the sauce simmer and thicken for about 2-3 minutes.
Serve: Remove the pan from the heat and stir in the cold butter until the sauce is smooth and glossy. Place the pork chops on a plate, pour the pan sauce over them, sprinkle with fresh parsley, and serve with the chilled applesauce on the side.

Bobby Flay Pork Chops and Applesauce Recipe

Recipe Tips

How to get perfectly juicy pork chops? The most important secret is to not overcook them. For a 1/2-inch thick chop, a few minutes per side is all you need. Let them rest for a few minutes before serving to allow the juices to redistribute.
What are the best apples for applesauce? Golden Delicious apples, as the recipe suggests, are a perfect choice because they are naturally sweet and break down into a soft, smooth sauce. McIntosh or Fuji would also be great substitutes.
Can I make the applesauce ahead of time? Absolutely! The applesauce needs to be chilled, so it’s a perfect make-ahead component. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator.
How do you get a flavorful pan sauce? Do not wipe out the pan after you cook the pork chops! The browned bits (the “fond”) stuck to the bottom of the skillet are packed with flavor. Scraping them up with the chicken broth is the key to a rich, savory sauce.

What To Serve With Pork Chops and Applesauce

This is a classic pairing that creates a complete meal. For a more substantial dinner, it pairs beautifully with:

Creamy mashed potatoes or roasted potatoes
A side of steamed green beans or roasted Brussels sprouts
Simple buttered egg noodles
A crisp green salad with a vinaigrette

How To Store Pork Chops and Applesauce

Refrigerate: For the best results, store the components separately. Keep the cooked pork chops and any leftover pan sauce in one airtight container, and the applesauce in another. They will keep in the refrigerator for up to 3 days.
Reheat: Gently reheat the pork chops and sauce in a covered skillet over low heat. The applesauce is best served chilled.

Pork Chops and Applesauce Nutrition Facts

Serving: 1 pork chop with sauce and applesauce
Calories: 580 kcal
Carbohydrates: 35g
Protein: 38g
Fat: 32g
Saturated Fat: 14g
Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use bone-in pork chops?

No, you can use boneless pork chops. However, bone-in chops are often more flavorful and less likely to dry out during cooking.

Can I make the applesauce chunky or smooth?

Yes, it’s completely up to you! For a chunkier, more rustic applesauce, simply mash the cooked apples with a fork or a potato masher. for a perfectly smooth sauce, you can carefully puree the cooked apple mixture with an immersion blender or in a regular blender.

Why add cold butter to the sauce at the end?

This is a classic French technique called “monter au beurre.” Swirling in a pat of cold butter at the very end, off the heat, enriches the sauce and gives it a beautiful, glossy sheen and a velvety texture.