Uptown Pork Chops and Applesauce: A Rachael Ray Classic Elevated

There are certain dishes that, upon first taste, lodge themselves permanently in your culinary memory. For me, this particular rendition of pork chops and applesauce from Rachael Ray’s 30 Minute Meals holds a special place. I remember the first time I whipped it up on a chilly autumn evening, the aroma of roasting pork and sweet apples filling my small apartment. It was a revelation – a dish so comforting and familiar, yet with an elegant simplicity that made it feel like a true gourmet experience, all achievable in under an hour. It’s the kind of meal that proves delicious, wholesome cooking doesn’t need to be complicated or time-consuming.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Omnivore

Ingredients

Here’s what you’ll need to create this delightful dish:

• 2 pork tenderloins
• 2 tablespoons extra virgin olive oil
• 1 tablespoon McCormick’s Montreal Brand steak seasoning
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh thyme
• 3 tablespoons butter
• 5 Gala apples, quartered, cored, and sliced
• Salt, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 tablespoons sugar

Ingredient Notes:

• Pork Tenderloins: Look for tenderloins that are uniformly shaped for even cooking. You can usually find them pre-trimmed, which saves a bit of prep time. If they have a silver skin, it’s worth trimming that off for a more tender bite.
• McCormick’s Montreal Brand Steak Seasoning: This is a robust seasoning blend that really elevates the pork. It typically contains coarse salt, black pepper, garlic, onion, and other spices. If you don’t have this specific blend, a good quality steak rub or a mixture of coarse salt, black pepper, garlic powder, and onion powder will work in a pinch.
• Gala Apples: These are a fantastic choice for applesauce due to their inherent sweetness and their ability to hold their shape somewhat when cooked, while still becoming wonderfully tender. Other good options include Honeycrisp, Fuji, or Pink Lady apples. Avoid very tart varieties like Granny Smith, as they might overpower the dish unless you’re aiming for a more tart applesauce.
• Fresh Thyme: While dried thyme can be used in a pinch, fresh thyme offers a brighter, more aromatic flavor that is truly superior here.

Equipment Needed

• Baking sheet
• Large, heavy-bottomed skillet (cast iron is ideal for even heat distribution)
• Measuring spoons and cups
• Cutting board
• Chef’s knife
• Microplane or fine grater (for lemon zest)
• Tongs

Instructions

Let’s get cooking! Follow these steps for a flawless Uptown Pork Chops and Applesauce.

1. Preheat the Oven: Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This high heat is crucial for achieving a beautifully seared and tender pork tenderloin.

2. Prepare the Pork Tenderloins: Place the pork tenderloins on a baking sheet. Drizzle them generously with extra virgin olive oil, ensuring they are evenly coated.

3. Create the Rub: In a small bowl, combine the McCormick’s Montreal Brand steak seasoning, lemon zest, and chopped fresh thyme. Mix these ingredients thoroughly to create your flavorful rub.

4. Season the Pork: Rub the spice mixture all over the pork tenderloins, pressing gently to ensure the seasoning adheres. Aim for an even coating on all sides.

5. Roast the Pork: Place the seasoned pork tenderloins into the preheated oven. Roast for precisely 25 minutes. The exact cooking time will depend on the thickness of your tenderloins, but 25 minutes at this temperature should yield a perfectly cooked interior.

6. Rest the Pork: Once roasted, remove the pork tenderloins from the oven. Transfer them to a clean cutting board and allow them to rest for at least 5-10 minutes. This resting period is vital; it allows the juices to redistribute throughout the meat, ensuring a moist and tender result. If you slice too soon, the juices will escape, leaving you with dry pork.

7. Prepare the Applesauce: While the pork is resting, melt the butter in a large, heavy-bottomed skillet over medium heat.

8. Sauté the Apples: Add the sliced Gala apples to the skillet. Sauté them for 12 to 15 minutes, stirring occasionally, until they are very tender and starting to break down. You want them to be soft enough to mash slightly, creating a lovely applesauce texture.

9. Thicken the Applesauce: Once the apples are tender, season them with a pinch of salt. Sprinkle the all-purpose flour evenly over the apples in the skillet. Toss to combine, allowing the flour to coat the apples and absorb any excess moisture, which will help thicken the sauce.

10. Add Finishing Touches to the Applesauce: Squeeze the fresh lemon juice over the apples. This adds a bright, zesty counterpoint to the sweetness. Finally, sprinkle the sugar over the skillet and toss to combine once more. Continue to cook for another minute or two, allowing the flavors to meld.

11. Slice and Serve: After the pork has rested, slice the tenderloins at an angle into ½-inch thick medallions. Arrange the prepared applesauce over the sliced pork on serving plates.

Expert Tips & Tricks

• Doneness Test: While the recipe specifies a time, the most reliable way to check pork tenderloin for doneness is with an instant-read thermometer. It should register an internal temperature of 145°F (63°C) for medium-rare to medium, which is perfectly safe and ideal for tenderness.
• Even Searing: For an even more beautiful presentation and crust, you can briefly sear the seasoned tenderloins in a hot skillet with a little oil for about 1-2 minutes per side before placing them on the baking sheet to roast. This step is optional and not included in the original timing, but it can enhance flavor and texture.
• Applesauce Consistency: If you prefer a smoother applesauce, you can mash the apples a bit more vigorously with the back of your spoon or a potato masher while they are in the skillet. For a chunkier texture, leave them as is.
• Juice Management: Don’t discard the resting juices from the pork! They can be a wonderful addition to a simple pan sauce if you choose to make one.

Serving & Storage Suggestions

This dish is best served immediately after preparation, allowing the warm pork and applesauce to meld beautifully. The vibrant colors and enticing aromas make for a beautiful presentation on any plate.

For leftovers, cool the pork and applesauce completely. Store them in separate airtight containers in the refrigerator for up to 2-3 days. When ready to reheat, gently warm the applesauce in a saucepan over low heat or in the microwave. For the pork, you can reheat it gently in a skillet with a splash of broth or water to prevent drying out, or even enjoy it cold in a sandwich. It’s not recommended to freeze cooked pork tenderloin as the texture can suffer significantly upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 6 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	598.7 kcal	N/A
Calories from Fat	222 kcal	N/A
Total Fat	24.8 g	38%
Saturated Fat	9.5 g	47%
Cholesterol	187 mg	62%
Sodium	210.1 mg	8%
Total Carbohydrate	41.6 g	13%
Dietary Fiber	5.9 g	23%
Sugars	30.2 g	120%
Protein	53.3 g	106%

Please note: This is an estimated nutritional calculation and can vary based on specific ingredient brands and precise measurements.

Variations & Substitutions

While this recipe is wonderfully balanced as is, here are a few ideas for variations:

• Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the applesauce mixture while it’s sautéing.
• Herbal Twist: If fresh thyme isn’t your favorite, consider rosemary or sage. Both would complement the pork and apples beautifully.
• Apple Variety: Experiment with different apple varieties to alter the sweetness and tartness of your applesauce. A mix of sweet and slightly tart apples can add complexity.
• Gluten-Free: For a gluten-free option, you can omit the flour entirely, and the apples will still thicken slightly as they break down. Alternatively, you could use a gluten-free flour blend.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for its tenderness and quick cooking time, you could potentially use pork loin chops, but you’ll need to adjust the cooking time significantly to ensure they are cooked through without becoming dry.

Q: My applesauce seems too thin, what can I do?
A: If your applesauce is too thin, you can continue to cook it over low heat, stirring frequently, to allow more moisture to evaporate. Alternatively, you can create a slurry of a teaspoon of cornstarch mixed with a tablespoon of cold water and stir it into the applesauce, cooking until thickened.

Q: Is it crucial to use Montreal Steak Seasoning?
A: While this specific seasoning blend is recommended for its flavor profile, you can substitute it with a good quality steak rub or create your own blend of coarse salt, black pepper, garlic powder, and onion powder.

Q: How can I make this dish ahead of time?
A: You can prepare the applesauce a day in advance and store it in the refrigerator. Reheat it gently before serving. The pork is best roasted fresh, as it can dry out if reheated multiple times.

Q: What is the best way to reheat leftover pork tenderloin?
A: To reheat, slice the tenderloin and warm it gently in a skillet over low heat with a little broth or water, or wrap it in foil and warm it in a low oven (around 300°F / 150°C) until just heated through.

Final Thoughts

This Uptown Pork Chops and Applesauce recipe is a testament to how simple, fresh ingredients, combined with thoughtful preparation, can create a meal that is both incredibly satisfying and remarkably easy to make. It’s a dish that brings comfort to the table and joy to the cook. I encourage you to try it, perhaps on a weeknight when time is short but the desire for a delicious, home-cooked meal is strong. Serve it with a side of steamed green beans or a simple green salad for a complete and delightful dining experience. Enjoy the magic!