- For pork chops:
- 2 cups milk
- 3 teaspoons salt
- 8 (1/2-inch-thick) pork chops (with or without bone)
- 3 1/2 cups fresh bread crumbs (from firm white sandwich bread, ground in a food processor)
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 tablespoons vegetable oil, or as needed
- 2 tablespoons unsalted butter, or as needed
- For applesauce:
- 3 pounds mixed McIntosh and Gala apples
- 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon cider vinegar
- 1 Turkish bay leaf
- 1/4 teaspoon ground allspice
- 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.
- 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.
- Fry pork chops: Preheat oven to 200 degrees F.
- Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
- 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.
- Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute 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.)
- Serve pork chops with applesauce.