Growing up, my Mom always served applesauce with her pork chops. Some of her chops were dry as a bone so they NEEDED the applesauce. These chops aren't dry at all. The mustard and the cooking method help to retain full flavour and moisture.
You will want the apples to be uniform in size. And you don't want the pieces too big or they will take too long to cook. Roughly 1/2 inch pieces will do perfectly.
In a medium pot, combine all the ingredients for the applesauce.
Cover and cook over medium-low heat for 30 - 40 minutes or until apples are tender. Stirring occasionally.
Preheat oven to 300°.
While the apples are cooking, combine the breadcrumbs, oregano, sage and pepper in a shallow bowl. One at a time, coat both sides of the pork chops with the Dijon. Press each side into the crumb mixture.
In a large, ovenproof skillet, cook the chops in the oil over medium-high heat for 4 - 5 minutes on each side.
Then place the skillet into the oven. Bake in the oven for about 20 minutes. This will finish cooking the chops through the center.
Your pork chops and your applesauce should be done right about the same time.
Remove the apples from the heat and use a potato masher to mash the apples until the sauce gets to desired consistency. You may want/need to use a blender of some sort (immersion, hand etc.) depending on the apples you chose.
Plate the pork chops with a dollop of applesauce on top. Serve with mashed potatoes and corn for a GREAT meal.