Pork Chops in Applesauce Gravy

Two nights ago, I cooked our chops using this recipe from Cooks. As an aside, Cooks is the only recipe site I use any more. I used to use Epicurious, but I found their recipes to be too complicated and I tried recipes.com, but all they seem to do is give you ads.

In any case, the end result was outstanding. The dish was very easy to prepare, but I've got two modifications to suggest. The first is just a note that the purpose of adding the boiling water to the pan where you browned the chops is to clean all the yummy, partly-burned pork off the bottom of the pan. You'll feel that happening as you stir the gravy.

Second, don't try to mix the dry gravy components in the pan before adding the water other than the garlic. The dry stuff will burn or stick to the bottom. After browning the garlic, add the water and then the dry ingredients. Stir or whisk for a bit, but don't sweat it if the gravy doesn't form well. Instead, once the burned pork bits have been released from the bottom of the pan, pour the hot mixture into a blender, then add the applesauce and lemon juice and blend until smooth.

Pour that over the chops and cook as the recipe recommends. The result is fabulous.