"Pork chop and applesauce are a classic American combo, artfully riding the intersection of traditional and elevated comfort food. Applesauce's sweetness provides a moisture-packed, subtly spiced complement to the robust savoriness of those meaty chops. In Crawford's approach, the addition of red onions contribute a sharply savory element to the tasting profile, while the dried apple rings lend depth and texture."
"Instead of applesauce, Crawford topped her pork chops with fried apple rings. The jazz-age flapper starred in period flicks like "Our Dancing Daughters" (1928) before evolving into complex dramas like "Strange Cargo" (1940), "Mildred Pierce" (1945), and "What Ever Happened to Baby Jane?" (1962) - but she never lost her glamour, nor her taste for Southern comfort food. Crawford shared her recipe with the magazine not long before her death in 1977."
Joan Crawford, born in San Antonio in 1905, built a career as an Oscar-winning actress, film executive, and dancer while maintaining a love of Southern comfort food. She reimagined pork chops and applesauce by topping chops with fried apple rings and adding red onions for a sharp savory contrast. The use of dried apple rings provides additional depth and toothy texture that contrasts with the meat's richness. Crawford maintained glamour through roles in silent and sound-era films while retaining down-home culinary tastes. The recipe was shared publicly not long before her death in 1977, and modern cooks adapt it with apple chutney or stuffed chop variations.
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