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.
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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