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1
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops.
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2
Marinate, covered and chilled, turning over once, at least 1 hour.
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3
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan.
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4
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.
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5
Discard bay leaf and mash apples with a fork.
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6
Keep applesauce warm, covered.
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7
Preheat oven to 200F.
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8
Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
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9
Lift pork chops from milk 1 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 1 layer.
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10
Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch.
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11
Transfer as cooked to a platter and keep warm in oven.
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12
(Add more oil and butter to skillet as needed.)
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13
Serve pork chops with applesauce.
