Cream and apple sauce

French Pork with Apple Cream Sauce

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

I know it’s still early summer, and I hate to get ahead of myself, but I seriously cannot WAIT for fall apples!

I love to use the cider in recipes, especially hard cider like in this French Pork with Apple Cream Sauce recipe!

This is one of those fabulous recipes which looks and tastes a LOT more complicated than it really is.

The ingredients are easy to come by and they don’t require a lot of extra work to prepare them for the recipe. The whole French pork dish comes together in just 40 minutes!

I like to serve this dish with a simple accompaniment of haricots verts (French-style green beans), but you can use regular green beans, too.

Just bring some salted water to a boil and cook the beans for 4 minutes. Drain the pot, then toss the beans with butter, chopped fresh parsley, salt, and pepper. If you want to get *really* fancy, you could toss some capers in there, too.

Whatever you do, don’t forget to place a loaf of crusty bread on the table so you can soak up every last drop of this luscious apple cream sauce!

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Here’s the Recipe!

French Pork with Apple Cream Sauce

Boneless pork chops are pan-fried then simmered in a rich sauce of shallots, granny smith apples, hard cider, and heavy cream. This French Pork recipe is date night perfection!

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Applesauce

Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Nothing beats the taste of homemade applesauce, and it’s so easy to make! Every year, starting in mid summer with the Gravensteins, and through late fall with Granny Smiths and Fuji apples, my father processes dozens of batches of applesauce from apples picked from his trees. He freezes them in large quart-sized mason jars for us to enjoy all year long.

The secret to my dad’s applesauce is that he adds a couple strips of lemon peel to the apples while they are cooking, as well as some lemon juice or apple cider vinegar.

The tartness of the lemon or vinegar serves to intensify the taste of the apples, and helps balance out the sweetness of the sauce. The result is a refreshing, utterly delicious applesauce.

He also likes to mix other fruit in with the sauce. He’ll mix fresh cranberries in with the apples for cranberry applesauce, or stalks of rhubarb for rhubarb applesauce. Plums and pluots sometimes find their way into his applesauce too.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Love Apples? Try These Recipes:

Applesauce

Apples vary in their sweetness level, depending on the variety and how late in the season they are picked. The amount of sugar you will want to add will depend on how sweet your apples are, and how sweet you would like your applesauce to be. This recipe is just a guideline, please adjust the sugar amounts to your taste. You can even leave the sugar out all together if you are using sweet apples.

If you use less sugar than this recipe suggest, you will likely want to reduce the amount of lemon juice or vinegar as well. The acid in the lemon juice or vinegar brightens the flavor of the apples and balances the sweetness.

In place of the ground cinnamon you can cook the apples with a stick of cinnamon, just remove it before puréeing.

To prep the apples, use a sharp vegetable peeler or paring knife and cut away the outer peel. Then quarter the apple and use a paring knife to cut out the tough core parts from the quarters. Or use an apple peeler corer.

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Creamy garlic seafood pasta

This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Seafood: I used shrimp/prawns, calamari, squid heads and mussels. Scallops and clams are also good additions. I wouldn’t necessarily add fish as it can break up too much during tossing but you could always had seared chunks of fish right before serving. Frozen seafood is perfect suitable, just thaw completely and pat dry with paper towels before cooking.
• Butter.
• Fresh garlic.
• Lemon juice.
• White wine.
• Cream.
• Parsley.
• Salt and pepper.
• Chilli flakes (optional).
• Pasta. I like using long pasta for this recipe but any pasta of your choice will work.

How to make seafood pasta

1. Cook the seafood: In a large pan, add a splash of oil and allow to heat up. Season the seafood with salt and pepper then cook in batches until golden brown. The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
2. Make the sauce: Remove the seafood from the pan and set aside. In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine. Bring to a simmer and allow to reduce by half. Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon. Add the seafood (and any of its resting juices) and parsley and stir to combine.
3. Combine and serve: Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

Can you reheat seafood pasta?

The easiest way to reheat seafood pasta (and any pasta, really), is to place it in a pan set over medium-low heat with a splash of liquid. Water, stock or cream can be used. Slowly reheat then gently. I wouldn’t recommend freezing this pasta as the sauce might split once thawed. Leftovers can be kept covered in the fridge for up to 2 days.

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Glazed sticky pork ribs with apple cream sauce

• Prep Time
• 10 Minutes
• Cook Time
• 70 Minutes
• Yield
• 4
• 4
• Difficulty LevelEasy

Try these Glazed sticky pork ribs. They are tender, crispy and with a sweet-savory touch. Kids will love them despite the hot touch of the chili flakes. But if you feel it is too much for them, replace with red pepper.

The sticky glaze makes the ribs a real gourmet experience. None will believe that they are so easily cooked. We love serving them with apple sauce not mayo, as the onion and apple perfectly fits the pork taste. But if you in a hurry, feel free to serve with mayo.

The arugula adds color and nutrition and is our must to make sauce for the recipe.

The kids love fried potatoes. Yes…. We know. But here is a trick. We have made crispy chips, baked in the oven by spiralizing the potatoes. If you to not have a spiralizer, then try our Wedges Recipe or go for a veggie salad.

But the classic delight for ribs is serving with potatoes😊

When cooking the ribs in a saucepan before baking will allow you to reduce the time in the oven and minimize some of the fat around the ribs.

The second advantage is that your oven is free. You will not occupy it for an hour. We all know that we often ask for a second oven in the kitchen to assemble the meals on time😊

Apple cream sauce and Arugula Pesto

Prepare the Apple sauce and Arugula pesto, while the ribs are cooing on the stove. The make the Arugula pesto use the same recipe for Pesto sauce but replace the basil leaves with arugula.

The apple sauce is light and fluffy and is a great companion for your sticky ribs.

Ribs a best served hot. If any leftovers rest, reheat before serving the next day.

Enjoy this delicious recipe for Glazed sticky pork ribs with apple cream sauce with your family and friends. We will be glad to here your comments.

TIP: This recipe for Glazed Pork Ribs works well will Lamb Ribs.

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Homemade Applesauce Recipe

This Homemade Applesauce Recipe is made with just 5 simple ingredients and is ready in just over 30 minutes. Make a big batch and enjoy this easy and delicious applesauce recipe as a yummy snack, healthy dessert, or alongside more savory dishes such a kielbasa or pork chops.

Easy Applesauce Recipe

Homemade applesauce is still one of my favorite snacks. Light, refreshing, healthy, and loved by all ages, applesauce can be enjoyed all year long, from apple season and beyond. Every time I prepare a big batch of this homemade applesauce it’s like digging into a big slice of apple pie!

Reasons why I continue to make this recipe over and over again,

• It’s made with just 5 simple ingredients! (4 if you omit the sugar)
• It can be made with whatever apples you have on hand
• Big-batch friendly
• and canning-friendly for long term storage
• It’s super easy to make -nothing fancy required
• Vegan, gluten-free, dairy-free

What are the Ingredients to Make Homemade Applesauce?

• Apples
• Water
• Sugar or another sweetener (optional)
• Ground cinnamon
• Pinch of salt
• Lemon juice

In other words, you’re eating apples. But that’s the point, right?

And, if you’re like me, a person who has the tendency to impulse buy in large amounts, then this applesauce recipe is just what you need!

Sugar is optional. I love a little sweetness so I added 1/4 cup. If you prefer sweeter applesauce, then I definitely recommend adding a little extra sugar (any sugar will work – brown sugar or white granulated sugar).

What are the Best Apples For Applesauce?

If you start researching which apples are the best to use in applesauce, you will encounter a million different answers. Each apple variety has a different taste, texture, response to heat, color, etc. However, your own personal preference will likely determine which delicious apples you prefer to use.

In general, the type of apple that is best for baking is the worst for applesauce. For fastest cooking, pick softer apples and for best flavor, mix and match a few different types.

• McIntosh
• Fuji
• Golden Delicious (avoid Red Delicious)
• Gravenstein
• Gala
• Transparent
• Cortland
• Jonathan
• Honeycrisp
• Gala apples
• Granny Smith apples

I would like to note that Pink Lady Apples are my personal favorite. I use them for just about everything. Some will argue that they are too firm and not sweet enough, but I find them absolutely perfect.

Mix them, match them, test each, one-by-one, it is totally up to you.

To make this recipe you’ll need the following equipment:

Nothing fancy or crazy. Promise.

How to Store Homemade Applesauce

Always keep leftover applesauce stored in the refrigerator in a tightly sealed container. Leftovers will keep for up to one week (sometimes a little longer) when stored properly. Surprise your kiddos and send them to school with homemade applesauce in one of these adorable and reusable storage pouches.

Can I Freeze Fresh Applesauce?

To freeze homemade applesauce, first, allow it to come to room temperature before transferring to freezer-safe storage containers (freezer bags, jars, containers with lids, etc). Transfer to the freezer for up to two months. Once thawed, do not re-freeze.

Can I Can This Applesauce?

I get this question a lot and the answer is yes, you can definitely can this applesauce for long-term storage using a water canning bath. As will all canning, be sure to follow proper canning protocol to prevent accidental cross-contamination.

How to Make Applesauce

1. To make homemade applesauce gather a bunch of apples – whichever apples you want (see above). In nearly all apple recipes I use Pink Lady Apples because they’re tart, crispy and so pink. Basically, the only thing that matters when picking apples. Just kidding…but, that’s how I do things.
2. Peel and core the apples. If you’re handy enough with an apple peeler, that will definitely help speed the process along. Unfortunately, I have never been clever enough to figure out how to use mine (true story) so I stick to my favorite paring knife. Peel, core, and then slice the peeled apples.
3. Transfer the apples to a large pot. Add the water, lemon juice, sweetener, cinnamon, and salt, and mix to combine. You don’t need a lot of liquid, but you will need about 1/2 cup to help steam the apples and move things along. Some people use apple juice or apple cider (not apple cider vinegar) instead of water, but I just see that as more sugar, so I’ll let you decide.
4. Bring liquid to a boil, reduce heat, and cover. Now the hard part is over (since, you know, that was super hard). Allow the apples to cook for approximately 25-30 minutes. Your apples should be broken up, but partially intact, and very soft. Remove those sweet apples from heat.
5. Mash into applesauce.

Once your apples have cooked, now it’s time to decide- will you enjoy chunky or smooth applesauce? Fortunately, there is no wrong answer here. All applesauce is good applesauce. The desired consistency is entirely your own.

To make chunkier applesauce, I recommend using a potato masher. For smooth applesauce, you’ll want to process in a food processor or use an immersion blender.

Uses for Homemade Applesauce

Applesauce is perfect on its own. What are some other things you can do with a giant batch of homemade applesauce?

• Enjoy with savory dishes like these corned beef potato pancakes
• Serve with a scoop or two of vanilla ice cream and a drizzle of caramel sauce
• Swap out the oil for applesauce when baking your muffins like these sweet potatoes, banana, and butternut squash muffins…
• or into these completely irresistible baked apple donuts.
• Blend into your favorite smoothie recipe
• Enjoy for breakfast with yogurt and granola or in these apple cinnamon overnight oats
• Swap out the maple syrup for applesauce with waffles, French toast, and pancakes

In other words, enjoy this perfectly spiced applesauce on, with, or in just about everything.

…especially ice cream.

Looking for more delicious apple recipes? Try these reader favorites:

Have you tried making this Easy Homemade Applesauce Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

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