Store-bought applesauce staring at me...

C

carianna-in-wa

Well-known member
I need to do something with it, and here are my thoughts. (Don't stone me for the store-bought stuff, I think I was channeling Peter Brady when I put it in the shopping cart.)

Anyway, I thought I'd turn it into a pan-sauce? So I'm thinking of searing up pork chops. While they're searing I'll stir in a little garlic and dijon (or balsamic vinegar - or both?) into the applesauce. When pork is done, add the applesauce to the pan to deglaze and thicken slightly. Whisking in a tiny bit of butter at end, perhaps.

Spread a little on bottom of plate, place pork chop on top, and serve with roasted balsamic onions.

Thoughts? Tweaks? Flaws?

 
Sounds good to me. Don't forget to add some French thyme. I just use my applesauce to add to

muffins instead of milk.

good luck with it

 
Review: I changed the brine quite a bit due to reviews that it was too salty and too vinegary

I used 1 1/2 cups vinegar and 1 1/2 cups water (heated), 1/2 c. kosher salt, 3/4 c. brown sugar, 3 T. dry mustard, 1 T. peppercorns, and 2 T. mustard seeds, and 1 1/2 lbs. of ice. Followed Alton's method of heating the vinegar and water, resting, then adding ice. My chops were thin, so I soaked one hour instead of two.

The chops were very juicy, but even with a good rinse, bordered on too salty. They were edible, but the salt flavor was very pronounced. Despite the other ingredients I could detect no vinegar OR mustard flavor, which bummed me out.

Funny enough, the family LOVED the applesauce "pan sauce." That was their fave part of the meal. I used 3 cups of jarred applesauce, pressed in a clove of garlic, 1/4 t. thyme and stirred in 1 T. dijon and 3 T. balsamic. Deglazed the pan with that and then stirred in 2 T. butter at the end. It had a nice sweet/savory flavor that went well with pork. Not particularly pretty though. smileys/smile.gif

 
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