Pork Roast: Apple-Sauce Version

This is not really a roast. Actually, it's not a roast at all, but it's another pork recipe that can be adopted to be a roast recipe. I made it with bone-in pork chops, and it literally took me 10 minutes to have dinner on the table. It was so good that 10 min later, it was gone.

1. Cut a hole in the pork chop. This is to stuff some goods inside in the subsequent steps.
2. Mix applesauce and dried hot peppers, adding the peppers to your liking.
3. Stuff the pork chop with applesauce/pepper mixture.
4. Mix dried thyme, rosemary, and salt with mustard. I go heavy on the herbs (2 tsp per 1 tbs mustard) since mine are not very potent. I think I had about 1/2 tsp of salt.
5. Slather mustard mixture on one side of the pork.
6. Heat a skillet. When hot, put the pork in, mustard-side up. Turn down heat to med-high and cook 5 min or so. I cover my skillet here to speed up the cooking process.
7. Turn up heat back up to high and flip pork. Cook 3 more min or so.
8. Flip pork over again, add 1/2 cup of sake, close lid, turn down heat to medium and cook 5 min or so, until sake has evaporated.
9. Check that the pork has reached internal temperature of 160F or so and remove from skillet.
10. Add 2 tbs of ketchup and 1/4 cup of sake to the skillet, scrape any goodies off from the pan and blend into ketchup sauce. Serve pork with sauce.

I microwaved pre-cut broccoli and baby carrots while the pork was cooking. Since I hardly eat starches, I don't bother with rice, bread, etc, but the Papa Bear supplemented dinner with white rice.

The applesauce kept the pork very tender and the sauce complimented the sweet and spicy pork so incredibly well. I feel a tad awkward complimenting my own recipe, but this was a true winner. And the speed of it all? That's the best part!