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1
Preheat the oven to 350 degrees F.
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2
Season both sides of the pork chops with salt and toasted spice rub.
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3
Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side.
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4
Place pork chops on baking sheet.
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5
Remove excess oil from skillet.
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6
Bake the chops until just cooked through, about 8 to 10 minutes.
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7
Remove to a serving platter.
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8
Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer.
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9
Spoon over each chop.
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10
Toasted Spice Rub
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11
1/4 cup fennel seeds
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12
1 tablespoon coriander seeds
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13
1 tablespoon peppercorns
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14
1 teaspoon crushed red pepper flakes
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15
1/4 cup pure California chili powder
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16
2 tablespoons kosher salt
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17
2 tablespoons ground cinnamon
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18
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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19
When the fennel begins to turn light brown, add the red pepper flakes, and toss several times.
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20
Immediately turn the spice mixture out onto a plate to cool.
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21
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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22
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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23
Pour into a bowl and toss with the remaining ingredients.
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24
Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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25
Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices.
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26
Be careful not to inhale the fumes once you add the red pepper flakes.
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27
12 apples, Gravenstein or McIntosh
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28
2 tablespoons butter
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29
2 tablespoons fresh lemon juice
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30
1/2 teaspoon finely ground sea salt, preferably gray salt
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31
1/3 cup honey
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32
Preheat oven to 425 degrees F.
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33
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl.
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34
Heat a large skillet or roasting pan over medium-high heat.
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35
Add the butter.
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36
When the butter begins to brown, add lemon juice, then add the apples and salt.
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37
Cook until the apples just begin to color, about 4 minutes.
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38
Stir in the honey.
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39
Roast the apples in the oven until soft and lightly caramelized, about 12 minutes.
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40
Fork mash for a chunky version or puree in food processor for a smoother sauce.
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41
Serve warm, room temperature or cold.
