Spiced pork chops with quick applesauce

Prep time: min
Total time: min
Serves 4
1 1/4 lbs
waxy potatoes
600 g
sea salt and freshly ground black pepper
olive oil
8 cloves
garlic, unpeeled
1/2 bunch
fresh thyme
certified humane bone-in pork chops
1 tsp
fennel seeds, ground
5 mL
1 tsp
ground cinnamon
5 mL
For the applesauce:
a pat of unsalted butter
1/4 cup
brown sugar
600 mL
a pinch of ground cinnamon
(1/4 of the recipe):
42.6 g
saturated fat
16.1 g
55.6 g
28.5 g
35.5 g
0.8 mg


  1. Preheat your oven to 400ºF (200°C). Peel the potatoes, cut into cubes and place in a large saucepan of cold, salted water. Bring to boil, drain and steam dry for a couple of minutes.

  2. Heat some olive oil in a roasting pan. Add the garlic and potato and strip in the thyme leaves. Season and toss together. Place in the preheated oven for 20 to 25 minutes, shaking the pan every so often.

  3. To make your applesauce, peel, core and chop the apples. Melt the butter in a small saucepan. Finely grate in the orange zest and squeeze in the juice, then add the sugar, cinnamon and chopped apples. Cover and cook for 10 minutes on a medium heat until you have a chunky sauce. Keep on a low heat if you want to serve it warm.

  4. Cut away any skin from the chops, leaving the fat on, and season well. Bash the fennel seeds in a pestle and mortar. Sprinkle the fennel and cinnamon over the chops.

  5. Cook the chops on the barbecue or in an ovenproof grill pan for 2 to 3 minutes each side until nicely charred. Put in the oven, with the potatoes, for a further six minutes. Serve with a bowl of applesauce.