Reviewed: Apr. 16, 2012

did not work out for me. pork never got tender, and sauce was just odd.

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Reviewed: Mar. 18, 2012

This was very tasty. I didn't have applesauce, but I did have two apples, so I made a quick applesauce similiar to one from this site (unpeeled diced apples, splash or two of apple juice, cinnamon, clove, dash salt, Tbsp brown sugar, and a splash of lemon juice added- after cooking covered 10 minutes or so). I mashed them a bit with a potato masher, then added the rest of the ingredients. Substituted brown sugar and reduced the amount, and baked for only 20 minutes. The sauce is subtly sweet and the garlic flavor really stands out. The chops are juicy, and the dish isn't overly salty despite adding salt and pepper during the browning process. This is now a favorite. Thank you!

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lisa504

Reviewed: Mar. 7, 2012

I didn't make these in the oven, I used a crock pot. I just like how tender the meat comes out in it. I used garlic powder instead of minced, and omitted the butter, as I didn't brown the meat first, just simmered in the crock pot. I also added a little cinnamon to the sauce. These were even better the next day, as they seemed to soak up the flavors even more. My mom absolutely loved them, and she isn't a pork eater!! Thanks Amy for the recipe!

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AMMSEJS

Cooking Level: Expert

Reviewed: Feb. 10, 2012

Who knew such a simple dish could be so yummy. Since I didn't have applesauce in the house, but had apples, I made the applesauce from scratch - no sugar. My husband raved about the dish, then took leftovers to lunch the next day. Enjoy.

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JOSHIESMEME

Reviewed: Sep. 24, 2011

I used left over sliced pork roast. Made up the sauce minus the sugar and poured over the top. This recipe is a definite keeper. My husband and I both loved it!

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BARBC58

Cooking Level: Expert

Home Town: Mount Vernon, Washington, USA

Reviewed: Jul. 8, 2011

These were okay. They were moist, but the flavor was a little bland.

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LVKITKAT

Reviewed: Jul. 3, 2011

My family thought this was very good. Just as the original poster said, it was a great way to use up some applesauce I had lying around, and it smelled great while it was cooking. Made this as described except double the sauce and cooked the pork in part of it and poured the rest of the sauce on the pork pieces to bake. Very yummy!

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Texastwin

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 24, 2011

Ok so this was pretty good...a bit too sweet so I'll marinade the meat in something else to balance it out as suggested in the reviews. I enjoyed the sauce, but my hubby was not a huge fan of the mixture. I'll probably make this again with only some slight alterations to the meat, not the sauce, the sauce was yum!

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CookingMama

Reviewed: Jun. 17, 2011

I loved the flavor of these pork chops, and I was especially pleased with how tender they were. I omitted the sugar like many others suggested. This one's definitely a keeper!

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smiles408

Reviewed: Jun. 8, 2011

First Allrecipes review I've submitted as it's the first one that I'll definitely make again. I'm a tough grader so I only gave it four stars but it turned out five star (maybe six) with some tweaking. Didn't have ground ginger so I used a pinch of pumpkin pie spice. Used garlic powder instead of fresh garlic. Following previous reviewers hints I seasoned the chops liberally before browning. I was not in my own kitchen so I winged it with what was available. A pinch each of seasoned salt, curry powder, cumin and black pepper. Rubbed it into the chops and let them sit for twenty minutes. Sauteed them in hot olive oil until they were very brown, removed them and then added a couple of Tbsp. of butter and half a chopped sweet onion. When the onion had sweated and started to caramilize after a few minutes over pretty high heat it's moisture had deglazed the fried pork bits and I poured it all into the applesauce mixture. Laid half the applesauce mixture into the baking dish, added the pork chops and then added the rest of the applesauce on top. It was absolutely delicious. I believe the combination of the sauteed onion deglazing the browned, amply seasoned chops was what made this recipe really work and forget about the sugar as it's not needed. I think you could use some different spices and seasonings in the rub and/or sauce and the sky is the limit. Thanks for a great idea.

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