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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.