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1
Preheat the oven to 450.
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2
In a saucepan, simmer 1/2 cup of the apple juice over moderate heat until reduced to 1/4 cup, about 5 minutes.
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3
Transfer to a bowl to cool.
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4
Whisk in 1/4 cup of the oil and the lemon juice; season the dressing with salt and pepper.
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5
In a large cast-iron skillet, heat 1 tablespoon of the oil.
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6
Add the apples and cook over moderate heat until blackened all over, about 10 minutes.
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7
Transfer to a blender, add the remaining 1/4 cup of apple juice and puree until smooth; keep warm.
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8
Wipe out the skillet.
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9
In the skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
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10
Season the pork with salt and pepper.
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11
Cook 2 of the chops over moderately high heat, turning once, until golden, 6 minutes total; transfer to a plate.
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12
Cook the remaining 2 chops in 1 tablespoon each of the butter and oil.
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13
Return all of the chops to the skillet and roast in the oven for 8 to 10 minutes, until an instant-read thermometer inserted in the center registers 140.
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14
Let the chops rest for 15 minutes.
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15
Pour off the oil from the skillet.
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16
Add the stock; simmer until slightly thickened, 3 minutes.
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17
Whisk in the remaining 1 tablespoon of butter and cook until the sauce thickens, 2 minutes.
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18
In a bowl, toss the greens with half of the apple dressing and season with salt and pepper.
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19
Mound the salad on plates and spoon a dollop of the applesauce alongside.
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20
Cut the chops off the bones; cut the meat into thick slices.
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21
Add the meat to the plates and drizzle with the pan sauce.
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22
Pass the remaining apple dressing at the table.
