This one is a real quickie, both post-wise and cooking-wise. It's my go-to recipe for porkchops, the one I keep coming back to for flavor and easiness. Perfect for a delicious weeknight dinner, even when you have the unexpected guest. The applesauce really makes the dish in my mind. Once you've had homemade applesauce you will never go back to any store bought kind. It's so easy to prepare, there's no added sugar, it's just apples and spices and oh so delicious!
Rosemary Porkchops and Applesauce
From Epicurious
Ingredients
Serves 4-8
{pork chops}
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops
3 1/2 cups bread crumbs (I used panko)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons olive oil
{applesauce}
3 lb mixed apples (any kind is fine depending on how tart you want it)
1/4 cup water
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice
Directions:
3 lb mixed apples (any kind is fine depending on how tart you want it)
1/4 cup water
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice
Directions:
1. Marinate pork chops: 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.
2. 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 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.
3. Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
4. 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.
5. Heat 2-4 tablespoons oil in a 12-inch heavy skillet over moderately high heat, 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. Serve pork chops with applesauce.
2. 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 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.
3. Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
4. 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.
5. Heat 2-4 tablespoons oil in a 12-inch heavy skillet over moderately high heat, 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. Serve pork chops with applesauce.
