Pork Blade Chops

American Entrée
40 min. + 1 hr. marinating time
4 Servings
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For a good, old-fashioned American meal, check out this 40-minute recipe for pork blade chops in a spiced, sweet apple sauce.


  • 3 Honeycrisp apples
  • 1 carrot
  • 1 jalapeño
  • 3 (1½ lbs. total) Market District pork butt blade steaks
  • 3 tsp. kosher salt, divided
  • ½ cup Giant Eagle sweetened condensed milk
  • ½ cup Giant Eagle granulated sugar
  • ½ cup Heinz apple cider vinegar


  Prep Time: 10 min. + 1 hr. marinating time • Cook Time: 30 min.

Peel, core and dice apples. Peel and grate carrot on a box grater. Dice the jalapeño. Season pork with 2 teaspoons of salt and let sit for 10 minutes. Pat dry and place in zip lock bag with the sweetened condensed milk, rubbing it into the pork. Remove excess air from bag and seal. Let marinate for at least an hour.

Heat a grill pan or grill on medium-high heat. Once heated, add pork. Cook for 4-5 minutes on each side. For food safety, cook pork to an internal temperature of 145°F, resting for 3 minutes.

Combine apple, carrot, jalapeño, sugar, vinegar and 1 teaspoon of salt in a medium sauce pot. Bring to a boil, then reduce heat. Simmer until liquid has evaporated and apples are soft and just starting to break apart, about 10 minutes.

Serve the pork with a big mound of the apples and enjoy!

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