Q1: What is the absolute secret to a juicy, not dry, pork chop?

There are two main secrets! First, be sure to start with a thick-cut pork chop (at least 1-inch thick). Thinner pork chops are much more likely to overcook and dry out. Second, and most importantly, be very careful not to overcook them . The best way to check for doneness is with an instant-read thermometer . Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C) .

Q2: What are the best apples to use for a chunky apple sauce?

For a chunky apple sauce where you still want some texture from the fruit, you should use a firm apple that will hold its shape when cooked and not turn into a mushy purée. A firm, sweet apple like a Golden Delicious, Fuji, or a Gala is a fantastic choice, as the recipe suggests.

Q3: How do I know for sure when my pork chops are cooked through?

While the recipe suggests cooking until the "juices run clear," the only 100% foolproof way to check for doneness is with an instant-read thermometer . Pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C) . Remember to let them rest for a few minutes before you serve them.

Q4: Can I make the apple sauce ahead of time?

Yes, absolutely! The homemade apple sauce is the perfect make-ahead component for this meal. You can prepare it completely and store it in an airtight container in the refrigerator for up to 5 days . Then, all you have to do is cook your pork chops and gently reheat the sauce on the stovetop for a super-fast weeknight dinner.

Q5: Can I use bone-in pork chops for this recipe?

Of course! A thick-cut, bone-in pork chop would be fantastic in this recipe and will be even juicier. You will just need to increase the cooking time by a few minutes on each side to ensure that the meat is cooked all the way through to the bone.

The Best Juicy Pork Chops with Homemade Apple Sauce

A classic one-pan meal, this recipe features thick, pan-seared boneless pork chops served with a homemade, chunky golden apple sauce. The sauce is quickly made by simmering chopped Golden Delicious apples with apple cider, brown sugar, golden raisins, fresh ginger, and warm spices until the apples are soft and the sauce has thickened. The pork chops are seasoned and cooked in a separate skillet, which is then deglazed with apple juice and butter to create a simple pan sauce to drizzle over the meat.

Author: Evelyn

Ingredients

4 Golden Delicious apples, chopped
2 teaspoons lemon juice
2 ounces (a handful) golden raisins
1-inch piece fresh ginger root
3 tablespoons light brown sugar
2 cups all-natural apple juice or cider, plus a splash for the pan sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil or olive oil
4 (1-inch) thick center-cut boneless pork loin chops (6 to 8 ounces each)
Salt and pepper
2 tablespoons butter

Instructions

Make the Apple Sauce: In a medium pot over medium-high heat, combine the chopped apples, lemon juice, raisins, ginger root, brown sugar, 2 cups of apple juice, cinnamon, and nutmeg.
Cook for 10 to 12 minutes, stirring occasionally, until a chunky sauce forms and the apples are soft. Remove the pot from the heat.
Cook the Pork Chops: While the sauce cooks, heat a large nonstick skillet over medium-high heat. Add the oil to the pan.
Season the pork chops on one side with salt and pepper. Place them in the hot skillet, seasoned-side down. Season the other side.
Brown and caramelize the chops for 2 minutes on each side. Reduce the heat to medium and continue to cook for another 5 to 6 minutes, turning occasionally, until the juices run clear.
Remove the chops from the skillet and let them rest for a couple of minutes.
Make the Pan Sauce and Serve: Deglaze the hot skillet with a splash of apple juice and the 2 tablespoons of butter, scraping up any browned bits. Pour this pan sauce over the rested chops.
Before serving the apple sauce, remove the piece of ginger. Top the pork chops with generous portions of the warm golden apple sauce.

Notes

This is a quick meal where the apple sauce and pork chops can be cooked concurrently.
Letting the pork chops rest for a few minutes before serving is a key step that allows the juices to redistribute, ensuring a more tender result.
Deglazing the pan after cooking the pork creates a quick and flavorful pan sauce from the caramelized drippings.

Find it online: https://cookupjoy.com/homemade-apple-sauce/