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Pork Chops and Applesauce Pot Pie

A riff on the traditional “pork chops and applesauce” dinner (also made famous by Humphrey Bogart and Peter Brady!), I have taken that Sunday dinner concept and created a delicious pot pie with all of the same elements.

Pork Chops and Applesauce Pot Pie


  • 2 tablespoons olive oil
  • 1 pound boneless pork loin (chopped into 1 inch cubes, about 2-1/2 cups cubed)
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 stick butter
  • 1 small yellow onion (chopped)
  • 3 cups carrots (chopped into 1/2″ dice)
  • 2 cups potato (peeled and chopped into 1/2″ dice)
  • 1/4 cup fresh sage (chopped)
  • 1/2 cup flour
  • 2-1/2 cups chicken stock
  • 1 cup milk
  • 1-1/2 cups frozen peas (thawed)
  • 2 cups Our Family Garden, Cinnamon Applesauce
  • 2 (10 inch) refrigerated pie crusts (refrigerated packaged crust)
  • 1 egg yolk + 1 teaspoon water for egg wash


In a large skillet with sides, heat the olive oil over medium heat. Add the raw, cubed pork, ½ teaspoon of the salt, and 1 teaspoon of the black pepper to the pan and cook for 3 minutes until pork is almost cooked through (it will cook again in the filling of the pie). Remove from skillet and set aside.

Add the butter to the skillet and sauté the onion, carrots, potatoes, and sage over medium heat. Season with the remaining ½ teaspoon of the salt and 1 teaspoon of the black pepper. Cover the pan and continue to sauté for about 10 minutes, stirring frequently, until potatoes and carrots are just fork tender.

Add flour to the pan and stir to coat, cooking for one minute over medium heat. Gradually add the chicken broth and milk. Stir gently as sauce thickens and forms a thick creamy gravy. Add the pork to the pan with any drippings, peas, and applesauce, stirring to combine. Cooks for 1-2 minutes, bubbling to creamy thick consistency. Remove from heat and let cool completely.

Lightly flour the counter top and roll the first crust to 13” width. Place in the bottom of a 10” pie plate. Put the filling in the bottom crust. Roll out the second crust to 12”and place on top of filling. Roll in the edges and crimp to form a crust. Brush with egg wash and slice several slits in the top for venting. Bake for one hour or until crust is golden brown and filling is bubbling DEVOUR!

Pamela Gelsomini, Wrentham, MA
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Ham Stock, Applesauce, and Bean Soup

Ham Stock, Applesauce, and Bean Soup
Ham Stock, Applesauce, and Bean Soup


  • 2 tablespoons vegetable oil
  • 1 cup carrots (sliced or diced)
  • 2/3 cup potatoes (peeled and diced)
  • 1 cup celery (diced)
  • 1 cup onion (chopped)
  • 2 cups ham (diced)
  • 1/2 teaspoon garlic (minced)
  • 3-1/2 cups chicken broth (or ham stock)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 2 cans (15.5 ounce) navy or great northern beans (one can drained, one can NOT drained)
  • 3 tablespoons tomato sauce
  • 1/4 teaspoon black pepper


Heat vegetable oil in a soup pot.

Add carrots, potatoes, celery and onion.

Sauté for about 4 minutes, just until onion is beginning to soften.

Add ham and cook stirring about 2 minutes.

Add garlic, cooking one more minute.

Add stock and applesauce , bring to a low boil for about 10 minutes, stirring once or twice.

Add beans and tomato sauce, stir to blend, bring to a boil, lower heat, cover and simmer for 15 minutes.

Lori McLain, Denton, TX

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Cinnamon-Toasted Pecan-Pork Chops

Cinnamon-Toasted Pecan-Pork Chops

Growing up we always had applesauce on the dinner table when pork was served… so to me they go hand-in-hand. The applesauce was always homemade and it made me smile when I dove into my first jar of Cinnamon applesauce. It reminded me of home!

Cinnamon-Toasted Pecan-Pork Chops

Simple Golden Pepper-Applesauce


Put roasted pepper into a food processor and pulse until smooth. Put pulverized pepper into a small microwave safe mixing bowl and add applesauce. Stir until blended.

Set aside.

Cinnamon-Toasted Pecan Pork Chops

  • 4-1/2 pork loin chops (inch thick each)
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 ounces ground toasted pecans
  • 2 tablespoons Coconut oil

Using a meat mallet, pound each pork chop until it’s 1/4 inch thick; pounding each side evenly. Set aside.

In a shallow pie pan, whisk the two eggs until beaten. Stir in cinnamon, salt, pepper, and garlic powder.

Put pecans in a pile on a flat serving dish.

Coat each pounded pork chop with beaten egg mixture, then coat each side with pecans. Place pecan coated chops in a single layer on the serving dish. Set aside.

Heat 1 tablespoon coconut oil, in a heavy bottomed fry pan, to medium heat. Add 2 pecan coated pork chops, don’t crowd them in the pan, and fry for two minutes per side. Note: adjust the heat to medium-low if the pecans start to burn before cook time is up.

Serving Directions

Remove cooked chops to a warm serving platter. Add remaining 1 tablespoon coconut oil to pan and cook remaining two pork chops, then add to serving platter.

Warm Simple-Golden Pepper-Applesauce in a microwave; then evenly pour over cooked chops.

Laurie Figone, Petaluma, CA

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Candy Apple Meatball Sliders

Candy Apple Meatball Sliders
Candy Apple Meatball Sliders


  • 1 cup ketchup
  • 1/2 cup water
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1/3 cup hot pepper jelly
  • 1/4 cup apple cider vinegar (5%)
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon coarse ground pepper
  • 1/2 tablespoon Worcestershire Sauce
  • 1/2 tablespoon fresh lemon juice

Stir the ketchup, water, applesauce, jelly, vinegar, sugars, salt, cumin, paprika, onion powder, mustard powder, Worcestershire sauce, and lemon juice in a medium saucepan until combined. Bring the mixture to a boil, reduce the heat to low. Simmer, uncovered, until slightly thickened, about 20 minutes, stirring occasionally.

Meanwhile prepare the meatball recipe below.


  • 6 slices thick-cut Applewood smoked Bacon (cut into 1/2 inch pieces)
  • 1-1/2 pounds ground turkey
  • 1/2 medium onion (finely chopped)
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh Italian Parsley (chopped)
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground pepper
  • 2 tablespoons vegetable oil
  • 12 potato slider buns

Place the bacon in a large skillet and cook over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons bacon fat in the skillet.

Add the ground turkey, bacon, onion, breadcrumbs, Parmesan, egg, parsley, salt, and pepper to a large bowl. Mix to combine. Divide the meat into twelve 3-ounce portions and roll into balls.

Heat the reserve bacon fat in the skillet over medium heat. Cook the meatballs, in batches, until browned on all sides, about 8 minutes. The meatballs will be slightly undercooked.

Combine and Serve

Pour the barbecue sauce over the meatballs and simmer until the sauce is reduced and the meatballs are cooked through, about 10 minutes.

Split the potato rolls and place a meatball on each bottom. Spoon sauce over each meatball, cover with the bun lids and serve.

Andria Gaskins, Matthews, NC
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Apple Bacon Jam Pizza

Apple Bacon Jam Pizza
Apple Bacon Jam Pizza

Apple Bacon Jam

  • 1 pound bacon (cut into 1/4 inch pieces)
  • 2 medium onions (diced small)
  • 2 cloves garlic (minced)
  • 1/2 cup apple cider vinegar (5%)
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup brewed coffee
  • 2 cups Our Family Garden, Touch of Honey Applesauce

Pizza Dough

Store bought pizza dough (your favorite)


  • 1/2 pound Brie cheese
  • 1 large Honey Crisp Apple (or your favorite sweet apple, sliced thin)
  • The juice of 1/2 lemon
  • 1/4 pound cheddar cheese (shredded)
  • 4 fresh baby sprigs of thyme


In a large skillet, cook bacon over medium heat, stirring often, until bacon is browned and crispy (about 10 minutes). With a slotted spoon, transfer bacon to a paper towel to drain.

Pour off all but 1 tablespoon of bacon grease from skillet, add onions, cook until onions are translucent (about 4 minutes), stir in garlic, cook for another minute. Add in vinegar, brown sugar, maple syrup, coffee and Our Family Garden, Touch of Honey Applesauce, bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon, about 2 minutes.

Add bacon and stir to combine. Lower heat to simmer and cook mixture until liquid is almost all reduced and is a syrup consistency (about 30 minutes) stirring frequently. Set aside to cool.

Cook pizza dough according to package directions, until cooked but not browned. Take out of oven.

Cut brie cheese into thin slices and place onto pizza dough leaving the crust free of cheese. Top with desired amount of Apple bacon jam, the more the sweeter the pie! Core apple and slice into very thin slices. Dip apples in lemon juice and place on pizza in a circle, overlapping on the outer edge near crust, then place one slice in the middle. Top with shredded cheddar and fresh thyme sprigs, place back in the oven on the lower rack until cheese is melted and crust is golden brown.

Remove from oven and let cool slightly before cutting. Remove thyme stems. Serve and Enjoy!

Isabel Minunni, Poughkeepsie, NY
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Curried Chicken


  • 1/4 cup olive oil
  • 1 cup onion (chopped)
  • 1/2 cup carrots (shredded)
  • 1 tablespoon fresh garlic (minced)
  • 4 tablespoons tomato paste
  • 1/2 teaspoon ginger powder
  • 2 tablespoons curry powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken stock
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1 pound boneless, skinless chicken breast (cut into 1 inch cubes)
  • 1 cup frozen peas
  • 1 cup mixed frozen vegetables


Saute onion, carrot, garlic in olive oil over medium heat until onions are translucent, about 10 minutes.

Add tomato paste, ginger, curry, paprika and stir together.

Add chicken stock and applesauce, stir until well blended and bring to a simmer.

Add the chicken and simmer uncovered 15 minutes.

Add frozen peas, mixed vegetables and simmer 10 minutes.

Add the sour cream and coconut milk, return to simmer for 10 minutes.

Serve over rice or with crusty bread for dipping.


This sauce can be used with cubed pork or veal as well as lamb meat balls.

KC Quaretti, New Port Richey, FL
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Apple-icious Chicken and Oat Pan-Sliders

Unsweetened applesauce, oats, fresh spinach and extra-lean ground chicken bring a healthful layer of goodness to these appealing sliders. The brightness of lemon zest, minced basil, and crunchy fresh apples lend a big taste to a little burger!


To prepare sliders. Transfer slider mixture into an 8” x 11” baking pan and use the back of a spoon to firmly press mixture evenly into pan. Bake until center of mixture reaches 165º, about 15 to 20 minutes (only edges will be browned.)

Shut oven off and remove pan to a cooling rack. Use a large spatula to score into 12 equal pieces, using a 3 by 4 grid. Layer cheese slices over and set pan back in oven just until cheese melts.

Quarter apples, remove cores and thinly slice. Split slider buns and coat inner tops and bottoms with about 1 teaspoon each of the Bun Sauce. Layer spinach leaves on bun bottoms and top with a few apple slices. Use a small spatula to lift cheese-covered burger sections onto apples and close top buns over.

Slider Mixture

  • 1/2 cup Our Family Garden Unsweetened Applesauce
  • 1 egg yolk
  • 1 teaspoon premium chicken bouillon paste
  • 1/8 teaspoon coarse pepper
  • 1/2 teaspoon jarred chopped garlic (mashed with a fork)
  • 1 teaspoon onion (dried, minced)
  • 2/3 cup quick cooking oats
  • 1 pound ground chicken breast (all white meat)

Stir together applesauce, egg yolk, bouillon, pepper, garlic, onion and oats in a large bowl; let stand 5 minutes.

Gradually work in ground chicken until incorporated. Cover bowl tightly and refrigerate at least 1/2 hour to overnight.

Bun Sauce

Stir together applesauce, mayonnaise, garlic, lemon zest and basil; cover and refrigerate until serving time.

Final Ingredients

  • 6 deli slices cheddar cheese
  • 2 medium crisp red apple (such as honeycrisp)
  • 1 package slider buns (12 count)
  • 1 cup fresh baby spinach leaves
Patrice Hurd, Bemidji, MN
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Siam Chicken

Chicken tenders braised in coconut milk with Thai red curry paste for heat balanced by the sweetness of Touch of Honey Applesauce. Add freshness from the cilantro and crunch from the snow peas and carrot matchsticks and serve over jasmine rice.


  • 1 cup uncooked jasmine rice
  • 1 can (14 ounce) unsweetened coconut milk
  • 1 cup Our Family Garden Touch of Honey Applesauce
  • 1/4 cup Thai Red curry paste
  • 2 cups fresh snow peas
  • 1 pound chicken tenders
  • 2 tablespoons fresh cilantro (chopped)
  • 1/4 cup carrots (matchstick cut)


Prepare the rice according to label directions. Bring the coconut milk to a boil. Add the applesauce, red curry paste and snow peas. Simmer slowly for 5 minutes.

Add the chicken and simmer for an additional 5 minutes until chicken is cooked through.

Add the cilantro just before serving. Serve the Siam Chicken over the rice and garnish with the carrot matchsticks.

Paul VanSavage, Binghamton, NY
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Crunchy Apple Slaw and Pork Soft Tacos

Prepare and Serve

  • 12 flour tortillas (fajita sized – about 6”)

Wipe out skillet and place back on burner. Toast tortillas on both sides and wrap in a kitchen towel to keep warm.

Slice pork in strips and place in warm tortillas. Top with apple slaw and sprinkle with toasted sunflower seeds.


  • 1/4 cup dark brown sugar
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 cup salted sunflower seeds
  • 2 pounds pork sirloin or tenderloin roast (thinly sliced – may substitute thinly sliced boneless pork chops)
  • 2 tablespoons olive oil (divided)

Mix dark brown sugar, cayenne pepper, cumin and 1 teaspoon salt in a small bowl.

Pound pork to 1/4” thickness with a meat mallet or heavy pan and sprinkle both sides with sugar and spice mixture.

Place a heavy bottom nonstick skillet on the stovetop and preheat over medium heat.

Add sunflower seeds and toast until lightly browned and fragrant, shaking frequently.

When seeds are toasted, place in a small bowl and set aside.

Add olive oil to skillet and when oil is hot, cook pork, browning on both sides.

Remove pork to a cutting board to rest before slicing.

Slaw Mix

  • 3/4 cup Our Family Garden, Unsweetened Applesauce
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon kosher salt (plus more to taste)
  • 4 cups bagged coleslaw mix

In a large bowl, whisk together applesauce, sour cream, mayonnaise, cilantro, apple cider vinegar and salt. Add slaw mix and toss to combine.

Refrigerate until ready to use.

Laurie Lufkin, Essex, MA
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Applesauce Turkey Meatloaf


1 small yellow onion (sliced thin)
1 tablespoon butter
1 pound 85% lean ground turkey
1/2 cup seasoned bread crumbs
1/2 cup Our Family Garden, Unsweetened Applesauce
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup ketchup


1/2 cup Our Family Garden Unsweetened Applesauce
1/2 cup ketchup
1 tablespoon Worcestershire Sauce


Preheat oven to 350 degrees.

Melt butter in pan over medium heat.

Add onions to pan and stir to coat with butter. Add a pinch of salt.

Let onions caramelize over medium-low heat until soft and golden, about 15 minutes.

Remove onions from pan onto cutting board, and chop into a small dice.

Combine all ingredients and press evenly into loaf pan.

Spread glaze over top.

Bake for 1 hour or until internal temperature is 165 degrees.

Mary Kenney, Troy, NY