sprinkle of Celtic/Himalayan sea salt and fresh ground pepper
3lbsassorted apples - the sweeter the better
Chop apples into large same-sized pieces (keep peels on)
Add the apples and water to a large stock pot that is large enough to hold all of the fruit with room to spare, as the apples will expand as they cook. Cover pot with lid.
Cook over low heat, stirring frequently, until the apples are soft. Remove from heat and allow to cool enough to handle.
Dump into a food processor (or Beabo Baby Cook or use hand/immersion blender) and puree apples.
For Pork Chops
Mix rosemary, garlic and salt and pepper in tiny bowl.
Rub the pork chops with the this mixture.
Melt butter and oil in a large, heavy skillet over medium-high heat.
Sear the pork chops until browned, about 2 minutes per side.
Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 5 to 7 minutes.
Remove the chops from the skillet and serve with applesauce.
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