Pork Chops and Applesauce Brady Bunch Style

Recipe by Eliza S
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • For Pork Chops
  • 2
    cups milk
  • 3
    teaspoons salt
  • 8
    pork chops (1/2 inch thick with or without bone, 2 lb total)
  • 3 12
    cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
  • 1
    tablespoon minced garlic
  • 2
    teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
  • 2
    teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
  • 2 -3
    tablespoons vegetable oil
  • 2 -3
    tablespoons unsalted butter
  • For applesauce
  • 3
    lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
  • 14
    cup water (I ended up adding 1/2 cup)
  • 3
    tablespoons sugar
  • 1
    tablespoon cider vinegar
  • 14
    teaspoon ground allspice
Advertisement

DIRECTIONS

  • Marinate pork chops.
  • Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  • Make applesauce while chops marinate.
  • Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, 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 degrees.
  • 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 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 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.
Advertisement