Brady Bunch Pork Chops Recipes

PORK CHOPS AND APPLESAUCE

Steps:

• Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
• Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
• Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.

BRADY BUNCH PORK CHOPS

Steps:

• In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
• Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
• Turn chops once, halfway through marinating/brining time.
• When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
• In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
• Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
• Place breaded pork chops on a tray, keeping chops in one layer.
• In a large 12-inch skillet over high heat, place butter and oil.
• Saute chops, 2 1/2 to 3 minutes per side only.
• DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
• Place cooked chops on platter and keep warm in preheated oven.
• Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
• I recommend serving with applesauce.