Applesauce glazes pork chops in about twenty minutes, turning the pan's juices into a quick sauce that's both bright and deep. This is what a nearly empty jar of applesauce becomes on a weeknight when you need to eat.

Serves 2. 25 minutes, 20 at the stove.

About 330 calories a serving, 23 g protein, 6 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 2 pork chops with salt and pepper on both sides, then set them in the hot pan and leave them alone for 3 minutes without moving them.3 min
2. Flip the chops and cook for another 3 minutes on the second side until they have golden colour.3 min
3. Slice 1 medium onion into thin half-moons. Push the chops to the side of the pan and add the onion to the empty space, stirring it for 2 minutes while the chops finish cooking underneath.2 min
4. Move the chops to a plate, then add 1 minced garlic clove to the onions and stir for 30 seconds until fragrant.1 min
5. Pour half a jar of applesauce into the pan with the onions and garlic, scraping up any browned bits from the bottom, and stir in 1 tablespoon butter to emulsify the sauce. Let it bubble gently for 2 minutes, then taste and adjust salt and pepper.2 min
6. Return the chops to the pan and spoon the applesauce mixture over them, letting them warm through for 1 minute in the glaze.1 min

Note Swap chicken breasts for pork if that's what you have; give them 12 minutes total. Leftovers keep for three days and reheat gently in a low oven. Serve with rice or soft egg noodles tossed with butter to stretch the sauce.

Applesauce glazes chicken thighs into something tender and slightly sweet, with the depth of spice to keep it savory. This is the weeknight move when you need to use up that half cup before it turns, and it comes together in one pan while you sit with a drink.

Serves 2. 50 minutes, 12 at the stove.

About 450 calories a serving, 31 g protein, 24 g carbohydrate, 25 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry, season each with salt and pepper, and lay them skin side down in the hot pan; listen for a sizzle. Let them cook undisturbed until the skin is golden and crisp, about 7 minutes.7 min
2. Turn the thighs skin side up. Mince 2 cloves garlic and stir it into 1/2 cup applesauce with 1 teaspoon salt and 1/2 teaspoon pepper, then spread this mixture over each thigh. Transfer the pan to a 400°F [200°C] oven.
3. While the chicken roasts, cut 12 ounces carrots into 1-inch pieces. After the thighs have been in the oven for 15 minutes, scatter the carrots around them, stirring them into the pan juices.
4. Roast until the chicken skin is deep golden and a thermometer inserted into the thickest part reads 165°F [74°C], about 25 more minutes; the sauce will have darkened and concentrated. The cue is when the carrots are tender and the meat pulls easily from the bone.25 min

Note Swap in any root vegetable: parsnips, turnips, or beets work here. Leftovers keep in the fridge for three days and reheat gently in a covered pan with a splash of water. Serve with crusty bread or over rice to catch every drop of the glaze.

Applesauce glazes pork chops into something tender and lightly sweet. This is the way to use up that jar in the back of the fridge, and it comes together in twenty-five minutes flat.

Serves 2. 25 minutes, 20 at the stove.

About 340 calories a serving, 23 g protein, 23 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Salt and pepper 2 pork chops, then set them in the hot oil and cook until golden on the first side, about 4 minutes. Flip them and cook the other side another 3 minutes, then transfer to a plate.7 min
2. Pour out all but 1 tablespoon of the fat in the pan. Slice 1 medium onion and add it to the skillet with a pinch of salt, stirring often until softened and starting to brown, about 5 minutes. Mince 2 garlic cloves and stir them in, cooking until fragrant, about 1 minute.6 min
3. Return the pork chops to the pan and pour 3 spoonfuls of applesauce over them, stirring gently to coat. Reduce heat to medium and cook at a bare simmer until the applesauce slightly thickens and the chops are cooked through, about 4 minutes. Taste and adjust salt and pepper.4 min

Note Swap applesauce for plum sauce or apricot jam thinned with a splash of water. Leftovers keep for three days refrigerated and reheat gently on the stovetop. Serve with rice or buttered egg noodles and a green vegetable.