The day before serving, pat chops dry with paper towels. In a large heavy plastic storage bag placed in a mixing bowl, mix water, sugar, onion and applesauce. Add chops and submerge in marinade; seal bag. Leave bag in bowl and refrigerate overnight. At least twice, turn bag with chops to ensure each is well covered with marinade.
When ready to serve, preheat broiler. Remove chops from marinade and discard marinade. Pat chops dry and sprinkle both sides lightly with salt. Place on a broiler rack and broil about 4 inches from heat source about 10 minutes a side. OR these can be grilled over charcoal(which we prefer).They should register 160 degrees on an instant-reading meat thermometer Do not overcook. Serve at once with country applesauce.
In a large saute pan or skillet, melt butter over medium heat. Stir in remaining ingredients one by one so you can be sure they are thoroughly mixed.Bring to a boil, add water as needed,reduce heat, partially cover and simmer 12 to 15 minutes or until apples are tender. Be sure to stir mixture several times during simmering. Let cool to room temperature. Transfer to a covered bowl or other container to refrigerate until ready to serve. You can, of course, serve applesauce immediately, but it is better if it sits overnightand is served next day with the chops.
If refrigerated, place desired amount in a saucepan and reheat over low heat, stirring frequently until hot through. Or reheat in microwave. Makes about 6 cups.