This apple ginger sauce started out as a recipe in The Complete Book Of Sauces, but after confirming with Mattie that he does not like horseradish, I decided to omit that completely and make a few other small changes. What really changed was the amounts of the ingredients- There’s only the two of us, so we really don’t need the two cups of this the recipe originally makes. I served this over pork chops that were shallow boiled and seasoned with seasoned salt, garlic powder, and onion powder.
This sauce is basically a glorified “hoity-toity” applesauce, which makes it perfect for pork. Pork loves a little something sweet! Keep in mind that I thought it tasted rather odd (and not like something I would want to eat!) when I sampled it before putting it on the pork chops. When eaten with the pork chops though, it was really good, and gave them a little flavor boost. This is perfect for dressing up that boring pork meal you’ve eaten 30 times already.
- 1 large Granny Smith apple, cored and sliced
- ¼ cup water
- 1 tablespoons lemon juice
- 2 teaspoons ginger
- ⅛ cup sugar
- 1 tablespoon margarine
- In a saucepan, combine everything except the butter and simmer, covered, until apples are very tender.
- Transfer apple mixture to food processor or blender, and puree.
- Add the butter.
- Serve over pork chops.