4bone-in Pork Rib Chops, cut 1/2-inch thick,
1 1/2cupsH-E-B Milk,
3teaspoonsAlessi Sea Salt,
2/3slicesbread for bread crumbs,
1teaspooneach Morton & Bassett Rosemary and Thyme Leaves,
2tablespoonsHill Country Fare Oil,
1Morton & Bassett Bay Leaf,
1/4teaspoonMorton & Bassett Ground Allspice,
1Combine milk and 2 tablespoons salt in a 1-gallon sealable plastic bag or 9 x 13-inch dish; add pork chops and marinate 1 to 2 hours Turn bag occasionally.
2For applesauce, core and peel apples; chop coarsely. Place in a 3-quart saucepan with remaining applesauce ingredients. Bring mixture to a boil over Medium heat; stir occasionally. reduce heat to Medium-Low; cover and cook 15 to 20 minutes or until apples are falling apart and liquid is absorbed. Remove from heat; discard bay leaf and mash apples. Set aside.
3While applesauce cooks, pulse bread in blender or processor to make 3 1/2 cups crumbs. Combine breadcrumbs with garlic, rosemary, thyme and remaining teaspoon salt in a shallow bowl. Remove chops from milk, one at a time, and dredge in crumb mixture to coat both sides.
4Heat 2 tablespoons oil with 2 tablespoons butter in a heavy, large skillet over Medium heat about 1 minute or until bubbling. Cook chops in 2 batches, 4 1/2 minutes per side. Add additional oil and butter to skillet, if needed, between batches. Serve pork chops with applesauce
No Nutritional Information Available