If I sound like I’m stuttering with “applesauce sauce” I’m not, it’s a sauce with an applesauce base. How else to say it?
The 8 oz pork loin chop is merely fried to your taste (3 min on each side for my taste, 4 for Kat’s) in a skillet in olive oil, sprinkled with garlic salt, lemon pepper, and lightly with ground thyme. Serves two.
2 8 to 10 oz boneless pork loin chops
1 Tblsp olive oil
Garlic salt and course ground pepper to taste
1/4 Tsp ground thyme
Fry chops in a med-hot skillet, turning only once. Apply garlic salt and course ground pepper lightly, dust with ground thyme just before removing from skillet.
1 Cup chunky applesauce
1 Tblsp soy sauce
1 Tblsp brown sugar
1/4 Tsp ground sage
Mix all ingredients in a small sauce pan and heat until just beginning to brown.
Balsamic Brussel’s Sprouts:
8 Medium to large Brussel’s sprouts
1 Tblsp balsamic vinegar
1 Cup water
Boil Brussel’s sprouts in water for 8 to 10 minutes, dousing with vinegar just before removing from heat. Drain, and brown slightly in same frying pan with chops just before or after removing chops.
Serve chops floating on sauce as shown above.