Rachael's Pork Chops with Honey, Herb, Dijon Applesauce

For the applesauce, heat a saucepot over medium to medium-high heat with EVOO, 1 turn of the pan, add the shallots or onion, garlic, juniper, salt, pepper and herbs and cook 5 minutes to soften. Add apples, lemon juice, apple cider, honey and vinegar and cook about 12 minutes for apples to soften and chunky sauce to form, stirring occasionally. Add mustard to serve with pork or chicken, cheese and toasted bread.  

For the pork chops, heat a cast-iron skillet over medium-high heat while you pat chops dry and season with salt and pepper. Add olive oil, 2 turns of the pan and cook chops about 10 minutes, turning occasionally. Brown the edges on chops and let rest on a platter covered with foil. Add Marsala to the pan and whisk up the fond or drippings. Add cider to the pan and reduce liquids by half, then add butter and swirl a minute or so more. Spoon sauce over the chops and top with chunky applesauce.