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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

Ingredients

  • 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

Directions

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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