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1
The day before serving, pat chops dry with paper towels.
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2
In a large heavy plastic storage bag placed in a mixing bowl, mix water, sugar, onion and applesauce.
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3
Add chops and submerge in marinade; seal bag.
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4
Leave bag in bowl and refrigerate overnight.
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5
At least twice, turn bag with chops to ensure each is well covered with marinade.
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6
When ready to serve, preheat broiler.
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7
Remove chops from marinade and discard marinade.
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8
Pat chops dry and sprinkle both sides lightly with salt.
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9
Place on a broiler rack and broil about 4 inches from heat source about 10 minutes a side.
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10
OR these can be grilled over charcoal(which we prefer).They should register 160 degrees on an instant-reading meat thermometer Do not overcook.
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11
Serve at once with country applesauce.
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12
Applesauce.
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13
In a large saute pan or skillet, melt butter over medium heat.
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14
Stir in remaining ingredients one by one so you can be sure they are thoroughly mixed.Bring to a boil, add water as needed,reduce heat, partially cover and simmer 12 to 15 minutes or until apples are tender.
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15
Be sure to stir mixture several times during simmering.
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16
Let cool to room temperature.
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17
Transfer to a covered bowl or other container to refrigerate until ready to serve.
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18
You can, of course, serve applesauce immediately, but it is better if it sits overnightand is served next day with the chops.
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19
If refrigerated, place desired amount in a saucepan and reheat over low heat, stirring frequently until hot through.
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20
Or reheat in microwave.
