Sugar-Free Brown “Sugar” Pork Chops with Quick Applesauce
Pork chops and applesauce are about as classic 1970s American as the Brady Bunch. And since we’re in the middle of the week and you may be looking for dinner ideas, why not make a throwback dish to bring that feeling of comfort and nostalgia to the dinner table?
Now of course with all things dated, it’s nice to spruce them up a bit and remake them to give them a fresh take – that’s why these pork chops are made with Brown Swerve, a cup-for-cup sugar replacement that tastes just like the real thing. The fact is, we know better now – we know that sugar is not good for us, so why not make a homestyle meal that we can feel better about eating?
The real secret to bringing out the flavor in pork chops is to brine them. I’ve made a brine with salt, Brown Swerve, water, and fresh herbs – simply soak the pork chops in the brine for at least an hour or up to 12 and you’ll have some very flavorful chops.
Check out more pork recipes here.
- 1 cup water
- ¼ cup plus 1/3 cup Brown Swerve , divided
- ¼ cup plus ½ teaspoon kosher salt , divided
- 1½ teaspoons black pepper , divided
- 1 sprig fresh herbs such as sage or rosemary
- 3 cups ice
- 4 boneless or bone-in pork chops
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 3 large apples , cored and chopped into 1-inch pieces
- Juice of 1 lemon
- 3 tablespoons water
- 3 tablespoons Brown Swerve
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher or fine sea salt
Combine the water, ¼ cup Swerve Brown, ¼ cup salt, 1 teaspoon pepper, and the herbs in a medium saucepan. Bring to a boil over high heat and continue to cook, stirring, until the Swerve and salt are fully dissolved. Add the ice and stir until the ice is melted and the mixture cool. Pour into a large food storage bag, add the pork chops, then flip over a few times. Let sit at room temperature for 1 hour or refrigerate for up to 12 hours. If brining in the refrigerator, take out of the fridge about an hour before cooking.
Prior to cooking, combine 1/3 cup Swerve Brown with ½ teaspoon salt, ½ teaspoon pepper, the garlic powder, paprika, and cayenne pepper in a shallow bowl or on a plate. Remove the pork chops from the brine, discarding the brine, rinse with cold water and pat dry. Press the chops into the spice mixture, coating well on both sides.
Heat the oil in a heavy skillet over medium-high heat. Once the oil starts to shimmer, add the pork chops and cook for 3-4 minutes per side or until both sides are golden brown and the pork registers 145 degrees on an instant-read thermometer. Let the chops rest for 5 minutes before serving.
Melt the butter in a saucepan or skillet over medium-high heat. Add the rest of the ingredients and bring to a light boil. Reduce the heat to low, cover the pan, and let simmer for 10-15 minutes or until the apples are tender. Mash with a potato masher until chunky. Can be served warm or cold.
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