Pork Chops and Applesauce

Ingredients

• 3.5 cups sandwich bread fresh white firm (from 10 slices sandwich bread, ground in a food processor)
• 1 tablespoon apple cider vinegar 
• 2 teaspoons rosemary leaves dried fresh crumbled chopped
• 2 teaspoons thyme dried fresh crumbled chopped
• 3 lb gala apple mixed
• 1 tablespoon garlic minced
• 0.3 teaspoon ground allspice 
• 2 cups milk 
• 3 teaspoons salt 
• 3 tablespoons sugar 
• 1  bay leaves 
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. 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. 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.
4. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
5. 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.
6. 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.
7. Transfer as cooked to a platter and keep warm in oven. (
8. Add more oil and butter to skillet as needed.)
9. Serve pork chops with applesauce.
10. •Pork chops can be marinated in milk up to 4 hours.•Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.