Apples Aren’t Just for Pies and Sweets

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As I looked back on some previous apple articles and recipes, I always find that most of them are for sweet treats. Well everyone knows that apples are fabulous in pies, cakes, tarts and fritters, but did you know the classic fruit is great in savory dishes too? So how about giving your favorite variety a turn at the main dish?

When using apples in savory dishes, you can either cook them to varying degrees of softness so they blend more into the other ingredients, or leave them raw to provide a sweet, tangy, crunchy counterpoint (as in slaw). You can slip raw apple slices onto sandwiches in the place of lettuce, or mix them into salad (don’t forget chicken salad, and even tuna), and toss chopped apples in with whatever root vegetables you’re roasting. They add a sweet spark, not to mention extra nutrition, to all sorts of meals. Working them into your weekly menu is easy. Time to go straight to your Farmers Market, pick some apples and get cooking!

Pork Chops with Apples and Onions


  • 2 tablespoons olive oil, divided
  • 3-4 oz. bone-in pork chops whatever with comfortably fit in your pan
  • Kosher salt and black pepper to taste
  • ¾ cup low sodium chicken stock
  • 1 teaspoon Dijon mustard or whole-grain Dijon
  • 1 tablespoon fresh sage chopped
  • 1½ teaspoon fresh rosemary chopped
  • ½ teaspoon fresh thyme chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 medium apples thinly sliced (I used Gala)
  • 1 small red onion thinly sliced


  1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp. olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
  2. Remove pork chops to a plate.
  3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.
  4. Add remaining 1 Tbsp. oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
  5. Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
  6. Slide pork chops back into the pan, nestling them down in between the apples.
  7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.

Serves 3-4. Each pork chop and ½ cup apples contains Calories 382, Fat 21g, Cholesterol 103 mg, Sodium 360mg, Carbohydrate 16g, Sugars 10g, Protein 32g.

Baked Ginger Apple Fries Apple Fries with Yogurt Dip


  • 4 apples
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • Cinnamon Yogurt Dip
  • ½ cup plain yogurt
  • ½ teaspoon ground cinnamon


  1. Cut the apples (core and all) into ¼ inch slices, slicing from side to side. Cut into strips (about half an inch wide). Remove seeds from slices. Toss around the apple fries, ginger and cinnamon in a bowl until evenly coated.
  2. Bake at 250° for 90 minutes, flipping over halfway, or until crispy. In the meantime, mix together the yogurt and cinnamon to make the dip. Let the fries cool and dig in!

Turkey Kielbasa Apple Onion Skillet


  • 14-16 ounces low fat turkey kielbasa sausage
  • 1 large sweet onion, peeled and sliced
  • 2 large Fuji apples, sliced into thin wedges
  • 1-2 sprigs fresh rosemary
  • 1 tablespoon butter or coconut oil (optional)
  • ½ cup apple butter
  • 2 tablespoons Apple Cider Vinegar
  • Salt and pepper


  1. Preheat a large skillet to medium heat. Add the butter or oil. (If using a good nonstick skillet, no butter is needed.) Slice the onion and apples. Then cut the kielbasa into ½ inch rounds. Remove the rosemary leaves from the stems and roughly chop.
  2. Once the skillet is hot, sear the kielbasa pieces for 2-4 minutes, until brown on both sides. Remove from the skillet and set aside.
  3. Next add the onions to the skillet. Sear for 2 minutes to soften, then add the apples and rosemary. Allow the apples and onions the cook until soft and brown, but not mushy. Stir gently as to not smash the apples, about 5-7 minutes. Salt and pepper liberally.
  4. Add the sausage back to the skillet, along with the Apple Butter, apple cider vinegar, and ½ cup water. Simmer and stir to thicken the sauce for 2-3 minutes. Taste, then salt and pepper as needed. Serve warm.

Serves 4-6. Each serving contains Calories 481, Fat 23g, Cholesterol 151mg, Carbohydrate 36g, Fiber 7g, Sugars 21g, Protein 42g.

Sheet Roasted Squash, Sausage, and Apples


  • 1 tablespoon apple cider vinegar
  • 1 tablespoon, pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1½ to 2 pounds)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground pepper, to taste
  • 3 small apples, cored and cut into 1 ½-inch chunks
  • 4 links chicken apple sausages, sliced
  • 4 cups finely shredded kale


  1. Preheat oven to 425° F. Shake vinegar, maple syrup and mustard in a small jar.
  2. Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
  3. Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
  4. Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.

Serves 4. Each serving contains Calories 365, Fat 13g, Carbohydrate 22g, Fiber 3g, Sugars 15g, Sodium 905mg, Protein 13g.

Salted Honey and Apple Gouda Toast


  • 2 slices thick cut bread lightly toasted
  • 1 tablespoon butter
  • ½ cup shredded smoked Gouda cheese
  • 4-6 slices thick cut bacon cooked
  • 1 honey crisp apple thinly sliced
  • 2 sprigs fresh thyme
  • Honey for drizzling
  • Sea salt for sprinkling
  • Preheat your broiler to high.


  1. Spread your lightly toasted bread with butter and top with cheese, add the bacon and then the apple slices. Place on a baking sheet and place under the broiler for 1-2 minutes or until the cheese has melted. WATCH CLOSELY, you do not want black toast!
  2. Remove from the oven and sprinkle with fresh thyme. Drizzle with honey, and sprinkle with salt (to taste). EAT!