Ingredients
8
(1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3
1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
2
tsp chopped fresh rosemary or 1/2 tsp dried, crumbled
2
tsp chopped fresh thyme or 1/2 tsp dried, crumbled
2
to 3 tbsp vegetable oil
2
to 3 tbsp unsalted butter
3
lb mixed McIntosh and Gala apples
1
Turkish or 1/2 California bay leaf
Directions
2.
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.
3.
Make applesauce while chops marinate:
4.
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.
6.
Preheat oven to 200°F.
7.
Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
8.
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.
9.
Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, 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. (Add more oil and butter to skillet as needed.)
10.
Serve pork chops with applesauce.
12.
Pork chops can be marinated in milk up to 4 hours.
13.
Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.
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