Thursday, January 5, 2012

Roasted Leek and Mushroom Pork Chops Topped with Warm Homemade Applesauce

This is the easiest dinner in the world to make and it tastes like you spent hours meddling with it.  I'm a sucker for the sweet/savory factor, and this dish delivers.  The leeks and mushrooms become perfectly roasted under the pork chops and the applesauce is a burst of sweet delight.  It's extremely satisfying.  This is my sweet husband's new favorite dinner.  And it's so easy - even he can make it! 


-3 cups chopped leeks (2 medium leeks or 3 small)
-3 cups chopped mushrooms (I use baby Crimini)
-4 boneless pork chops (see notes for brine)*
-Salt, pepper, garlic granules, coconut oil

How To:
Preheat oven to 350
1.  Half leeks and chop (use all the white and the green until the leaves), large chop mushrooms; put leeks and shrooms in your favorite roasting dish
2.  Toss with 1 1/2 tablespoons of oil
3.  Place pork chops on top of leeks and mushrooms
4.  Oil one side of chops; sprinkle with salt, pepper and garlic grans
5.  Turn chops over and do the same to the other side 
6.  Cook for 20 - 30 minutes, or until internal temperature of chop reaches at least 160 degrees 


-4 apples of your choice (I use a mix of green and red)
-2 tablespoons of coconut oil
-1/3 cup fresh squeezed orange juice 
-2 tablespoons honey
-1/2 teaspoon cinnamon 

How To:
1.  Peel and small chop apples 
2.  In a pot over medium heat, add apples and oil and cook for about 2 minutes, then add the orange juice.  Cook for 2 minutes, then add honey & cinnamon.  Cook until most of the liquid is evaporated so the sauce is not runny. 
3.  Give a good stir and turn down to low, cover
4.  Allows apples to steam cook in the covered pot on low heat for 10 minutes.  Turn off heat and let applesauce sit in pot until you're ready to spoon them onto your pork chop

*Pork chops tend to get dry and tough.  To remedy this, I soak them in a brine for 4 to 6 hours before I pop them into the oven.  The brine includes: 1/2 cup apple cider vinegar, enough water to cover the chops, 2 tablespoons salt, 2 tablespoons coconut sugar, and 2 teaspoons garlic granules.    
*If applesauce is made earlier in the day and cooled, you can most certainly spoon some on top of the chops and place back in the oven for a few minutes.  I prefer this method.  But I'm sure room temp or cold applesauce would be equally delicious.
shared on: Real Food Forager, Pennywise Platter, Miz Helen's Country Cottage, Monday Mania, Ruth's Real Food: 101Real Food WednesdaysGluten-Free Wednesdays, GFE's March Virtual Support Group,  Friday Foodie Fix, 


  1. You are personally responsible for increased food cravings in my life. If I gain weight - I'm holding you responsible. These chops look soooo good. My hubby is going to be very happy when I make them. Thanks for the great recipes!

  2. Amber,

    This recipe looks fantastic. My husband LOVES pork chops so I am very excited to try this recipe. What a unique combination of ingredients too!

  3. Hi There Jen,

    Ah, you are so funny! So my advice is to make 1 little chop and split it, because you will want to eat like 10! :-)

    Oh, and I made your chicken with mushroom "cream sauce" dish last night - WOW - LOVED IT! I will be posting about it very soon.

    Thank YOU for all the great recipes!!!


  4. Hi Laura,

    Thanks! Looks like our husbands have a lot in common. He LOVES anything pork. We eat chicken and turkey mostly, so it's nice to break out of that and have a little something different. I hope you enjoy this dish too!


  5. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  6. This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!

  7. Hi There Jill,

    Thanks so much for the link up. I am going to jump on over and check out all the other great recipes and posts. :-)

    Be Well,

  8. Amber, there is nothing better than Pork Chops and Applesauce and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Hello Miz Helen,

    Why thank you so much. And I can't agree more about the chop-applesauce combo, pure magic.

    Be Well,

  10. Amber,

    I loved this recipe it was a big hit!! The only thing I noticed is that my applesauce was a little "oily" -did I use too much, or do you have a substitute?

  11. Hi There,

    I'm so glad you enjoyed the recipe!

    I've made the applesauce about a dozen times and I've never run into an oily problem. So let's see...

    My first thought is the oil. I use grapeseed oil. This may be the difference. I find grapeseed oil less oily than most oils. If you also used grapeseed and still have the oily issue,then perhaps just use 1 tablespoon next time. Or just omit the oil and use a little more water when you are sauteing the apples. I add in the oil for some added healthy fats (I make the applesauce for my kids during the week and they gobble it up). Let me know if you try it again and if adjusting the oil or changing the oil works out for you. Thanks for your feedback.

    Have a great rest of your week,



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