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Published October 02, 2013, 06:23 PM

Retro TV inspires Pork Chopsch recipe

I’ve been looking at my apple tree for the past couple weeks wondering what in the world I’ll do with this year’s crop.

I’ve been looking at my apple tree for the past couple weeks wondering what in the world I’ll do with this year’s crop.

I’m a big fan of apple crisp, maybe because it’s so easy. But, yes, even apple crisp can get a little old. Lo and behold, the answer came to me the other day like a groovy, little time-traveling message from 1971.

My kids were watching “Personality Kid,” an episode on one of our “Brady Bunch” DVDs. The episode isn’t memorable by name, but you’ll know it by just one line, uttered by Peter Brady, “Pork chopssschsss and appleschauce.” It is one of the most famous lines uttered in the 5-year-history of the beloved sitcom (Only slightly behind “Oh my nose!” and “Marcia, Marcia, Marcia!” in popularity).

Middle son, Peter, had decided he needed a new personality, so he took Humphrey Bogart’s affected and slightly speech-impaired drawl.

“Pork Chopsssschsss and appleschauce” was what Alice and Carol were serving for dinner that night, and a legendary line was born.

What exactly is my point? My point is Peter’s mention of applesauce – or appleschauce – got me thinking: Why not use my backyard crop for a delightful and groovy main dish that would make Peter proud?

Pork and apples are combination that goes back a lot farther than the early ’70s. In an 18th century English cookbook, author Hannah Glasse instructed readers to serve roast pork with “some good applesauce.”

For Peter’s Pork Chops and Applesauce, I’ve taken Rachael Ray’s recipe for Pork Chops with Golden Applesauce and slightly tweaked it. I think it’s delicious. And Alice and Carol didn’t even help.

Peter Brady’s Pork Chopsch and Appleschauce


5-6 apples (any kind, chopped)

1 teaspoon lemon juice

1/4 cup dried cranberries

1/4 cup light brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 cups apple juice

2 tablespoons olive oil

4 boneless pork loin chops



3 tablespoon butter

1/4 cup apple juice

Combine first seven ingredients in a pot and cook over medium high heat. Stir occasionally. Cook about 10 minutes. When apples are soft and sauce is forming, remove the pan from heat.

Heat a large non-stick skillet over medium-high heat. Add oil to pan. Sprinkle salt and pepper to your liking on one side of chops. Put chops, seasoned side down into pan. Season the other side of the chops while the seasoned side is down and cooking in pan.

Brown and caramelize the chops for about two minutes on each side, then reduce heat to medium, and cook another five minutes or so.

Remove chops from pan. Add butter and apple juice to the pan and scrape drippings off the bottom of the pan to create a sauce with the butter and juice. Pour the sauce over the chops.

Serve with applesauce and fresh green beans on the side.

Watch ‘The Great Indoors’ with Tracy Briggs every Thursday on www.InforumTV.com