4 bone-in Pork Rib Chops, cut 1/2-inch thick
1 1/2 cups H-E-B Milk
3 teaspoons Alessi Sea Salt
2/3 slices bread for bread crumbs
1 tablespoon minced garlic
1 teaspoon each Morton & Bassett Rosemary and Thyme Leaves
2 tablespoons Hill Country Fare Oil
2 tablespoons H-E-B Butter
2 pounds tart apples
3 tablespoons Domino Sugar
1 tablespoon cider vinegar
1 Morton & Bassett Bay Leaf
1/4 teaspoon Morton & Bassett Ground Allspice
Combine 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.
For 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.
While 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.
Heat 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
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!