1

Marinate pork chops: Stir together milk and 2 tsp. salt in a shallow 3 quart dish (or freezer ziploc), then add pork chops. Marinate, covered and chilled, turning once, for at least an hour and up to 4 hours.

2

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.

3

Fry pork chops: Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme and remaining tsp. of salt in a shallow bowl. Lift pork chops from milk one 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 one layer.

4

Heat 2 Tbsp. oil and 2 Tbsp. butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 batches, without crowding, turning over once, until golden brown and just cooked through, 8 to 10 minutes per batch. Use quick read thermometer to make sure they have reached the pork-safe temperature of about 155°F. Transfer as cooked to a platter and keep warm in the oven. (Add more oil and butter to skillet as needed.)

5

Serve pork chops with applesauce.