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!
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.
Cinnamon-Toasted Pecan Pork Chops
4-1/2 pork loin chops (inch thick each)
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.
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.
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.
Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.
Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.
Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.
Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.