Servings: 4 (yields 1 pint applesauce)
This applesauce is a great larder staple. The smokiness from charring takes away some of the apples’ natural tartness, the caramelized sugars give it a rich, complex taste, and the charred bits add smokiness. Pork chops have a bad rap as bone-dry hunks of pale, sad-looking protein. But when cooked right, they are flavorful and golden and tender. If you want, you can brine the pork chops first, which makes them extra juicy.
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Recipes reprinted from Twenty Dinners. Copyright © 2015 BY Ithai Schori and Chris Taylor. Photos by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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