Okay, for those of you good sports playing along with yesterday’s trivia quiz, the answer to the question, what do we always serve with pork chops, is applesauce, of course! As Bobby Brady said in a terrible Humphrey Bogart impression, “We’re having pork choooops and applesaaaauce, that’s swell.” Just so you know, in my entire experience as a home cook, I don’t think I’ve ever once made pork chops without applesauce; that’s how much of an impact this wacky Brady Bunch quote made on my young, impressionable mind. But this isn’t your typical flavorless, out-of-the-jar applesauce, this version is the real deal! Sweetened with golden raisins and honey, and spiked with cinnamon and ginger, this tart little number (and I’m not referring to myself here), will make you reconsider every other applesauce you’ve ever eaten. Cross my heart.
- 6 apples (preferably a mix of 2-3 of the following: Granny Smith, Golden Delicious, Gala, Fuji, Pink Lady); peeled, cored, and quartered
- 1 cup golden raisins
- 3 Tbsp honey (more if you like it sweeter)
- ½ cup water
- ½ tsp cinnamon
- ¼ tsp ground ginger
- pinch of salt
In a large saucepan set over medium heat, add apples, raisins, and water. Bring to a gentle simmer, then reduce heat to low, cover and continue simmering for 1-1½ hours, stirring occasionally, until apples are soft. Remove pan from heat and purée apples and raisins with an immersion hand blender until desired consistency is reached (or, alternatively, allow to cool slightly and purée in a food processor or blender, then transfer back to saucepan).
Applesauce can be covered and refrigerated for up to 5 days.
Sidekick: Have we learned nothing today? Applesauce should always be served with pork chops!