Sweet, tart applesauce balanced by spicy horseradish is an unusually good accent for seared pork chops. Sauteed shaved Brussels sprouts add good color and nutrients to the plate. Sliced pears and cheese are the perfect finale.
Pork Chops with Horseradish Applesauce
2 center-cut loin pork chops, each 1 1/4-1 1/2 inch (3-4 cm.) thick
Coarse kosher salt and freshly ground pepper
2 tsp. minced fresh rosemary
2 tsp. minced fresh sage
1 cup (9 oz./280 g.) unsweetened applesauce
2 tsp. cream-style horseradish
1 Tbs. olive oil
1 shallot, minced
1/2 cup (4 fl. oz./125 ml.) dry vermouth or dry white wine
1/2 cup (4 fl. oz./125 ml.) low-sodium chicken broth
Sprinkle the pork chops on both sides with salt and pepper, and then with 1 1/2 teaspoons each of the rosemary and sage. In a small bowl, combine the applesauce, horseradish, and sugar, and stir to blend.
In a heavy medium fry pan over high heat, warm the oil. Add the pork and cook until lightly browned, 1-2 minutes per side. Reduce the heat to medium-low, cover, and cook until the meat feels firm but not hard when pressed and an instant-read thermometer registers 145 degrees F (63 degrees C), 3-4 minutes per side. Transfer the pork to a warmed plate and cover with foil.
Pour off all but 1 tablespoon fat from the fry pan. Set the pan over medium heat, add the shallot, and saute until fragrant, about 30 seconds. Add the vermouth, broth and remaining 1/2 teaspoon each rosemary and sage. Boil until syrupy, stirring up the browned bits on the pan bottom, about 2 minutes.
Return the chops to the fry pan, and turn a few times to absorb the flavors. Transfer the pork to warmed plates; spoon the sauce over the top. Serve right away with the applesauce. Serves 2.