Ingredients

• 4 (12-ounce) center-cut pork chops
• Gray salt
• 2 tablespoons Toasted Spice Rub, recipe follows
• 2 tablespoons extra-virgin olive oil
• 1/3 cup dry white wine
• 1/2 cup Honey Roasted Apple Sauce, recipe follows

Instructions

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