Pork Chops & Apple Sauce

I made this for dinner tonight. We had some apples that were starting to turn brown and mom and left out pork chops to defrost for the day. So I decided to look up recipes for "Pork Chops & Apple Sauce" because it's starting to turn fall. Here is a recipe from Rachel Rachael Ray. It turned out pretty good. I didn't have ginger root so I subsituted for ground ginger.

 Ingredients

 

• 4 Golden Delicious apples, chopped
• 2 teaspoons lemon juice
• 2 ounces golden raisins, a handful
• 1-inch piece fresh ginger root
• 3 tablespoons light brown sugar
• 2 cups all natural apple juice or cider, plus a splash for pan sauce
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons vegetable oil or olive oil, 2 turns of the pan
• 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each
• Salt and pepper
• 2 tablespoons butter

 

Directions

 

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

 

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet-seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden applesauce