Pork Chops and Applesauce

By kathryns

Marinate chops in milk 1-4 hours. (Used store bought apple sauce..)

Ingredients

• 2 cups milk
• 3 teaspoons salt
• 8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
• 3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
• 2 to 3 tablespoons vegetable oil
• 2 to 3 tablespoons unsalted butter
• 3 lb mixed McIntosh and Gala apples
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon cider vinegar
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon ground allspice

Preparation

Step 1

Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.

Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.