Growing up I remember having pork chops and applesauce. We would quickly fry the chops and open a jar of applesauce to include along side. It was always a little too sweet for my taste. I had no idea how easy it is to make that applesauce myself. The addition of onion in this applesauce adds just enough of the spice to make the pork cutlets with onion applesauce the perfect combination of sweet and savory.
Make the applesauce days ahead of time and then fry the pork chops and within minutes you can have dinner on the table!
And for a simple and flavorful dinner, add these pork cutlets with onion applesauce along side our jambalaya!
Having a Mardi Gras themed dinner? This would be the perfect meal to serve!
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Pork Cutlets with Onion Applesauce
- 3 Granny Smith apples
- 1 medium sweet onion
- salt, to taste
- Preheat oven to 350℉.
- Place the whole apples in a baking dish and cover tightly with aluminum foil.
- Place the whole onion, with the peel on, in a separate smaller baking dish. Do not cover with foil.
- Place both baking dishes in the oven and bake for an hour.
- Take the apples and onion out of the oven. When cool enough to handle, scoop the cooked apple into a food processor. Add half of the onion and process until smooth. Taste the sauce and add more onion depending on your taste.
- Add salt to taste.
- Heat olive oil in heavy skillet.
- Season both sides of the pork cutlets with salt, pepper and cajun spice if using it.
- Fry each cutlet for about 3 minutes on each side. Serve with a dab of Onion Applesauce and Enjoy!
- Click here to make your own Emeril's Essence Creole Seasoning.
- Many times our local butcher only has 1" boneless pork chops and so I have cut them in half lengthwise for cutlets.
Gr8 Make Ahead Tip:
- The applesauce can be prepared and kept in the refrigerator for one week. Bring the applesauce to room temperature before serving.