Pork Chops + Applesauce

Ever since I was a little girl, applesauce has been a favorite of mine. 
When apples were in season,  my mom made if from scratch from the small collection of green apple trees outback. My dad still occasionally makes a batch of applesauce and freezes a container for me {I'm sure it's really for him, but he politely gifts it to me if I'm around}. 

Pork chops, on the other hand, were not a family favorite. They were thin and small and probably bought on sale. My mom cooked them to death and they had little flavor and the texture of shoe leather. 
More applesauce please........

Things have changed since then. My pork chops are  thick, marinated in a fresh sage sauce with herbs from the garden, and  grilled over hardwood on the Tuscan Grill  until cooked to perfection.
Another favorite is applewood smoked pork chops .  They can be hard to find, but if you do, you'll fall in love. Yep, pork heaven. Who knew there was such a place?  Now I do. 

{Pork Chops + Applesauce}

For the applesauce:
4-5  fresh apples {fuji work well this time of year}
1/2 cup apple cider
1 sprig fresh sage

In a medium saucepan, heat the apples, juice and sage over medium heat just until boiling. Reduce the heat to medium low and simmer, covered,  until apples are soft and easily smashed with a fork. This will take about 12-15 minutes.

For the pork chops:
4 pork chops, bone in
1 large handful of fresh sage leaves 
1 clove of garlic
1/4 teaspoon Wild Oregano + Sage salt {or kosher salt}
1/8 teaspoon cracked black pepper
1/4 cup of extra virgin olive oil

You can chop of the ingredients except the olive oil by hand or in a food processor. Add the olive oil until blended well, but the herbs still have texture. Coat the chops with the  sage mixture and marinate for an hour or so, over overnight. 

Grill over a hot hardwood fire, searing the outside, then cooking just until a bit still pink inside {it will continue cooking off the grill}. Serve with room temperature applesauce. 

Buon appetito!

copyright 2010 Alisa Barry

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