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!
Simple Golden Pepper-Applesauce
- 4 ounces roasted yellow pepper (skinned)
- 4 ounces Our Family Garden, Cinnamon 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.
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.
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.