It would never occur to me to have apple sauce with pork chops. Pork chops are to be served with turnip greens, and either biscuits or rice, with the gravy that you make in the frying pan after you take up the chops.
Breaded, and instead of just using egg in the egg wash, adding brown mustard and horseradish. The slight heat cuts the fattiness pretty well.
Another vote for porkchops w/kraut AND applesauce. Unless of course you bbq them on the grill then you need tater salad.
Somehow my brain misremembered this being from Danny on the Partridge Family. Ignorance fought!
Oh, and applesauce is okay, but sauerkraut rules!
Nice to know I amuse you. 
[sub]As I breakfast on your cousins![/sub]
Not long ago I dined with friends in what could only be called a restaurant that time forgot. It was exactly like dining out with my grandparents in 1972. They served spiced apple rings. I was delighted. My friends said “You arent’ really going to eat that, are you?”
I liked them so much as a kid that my mom would occasionally buy a jar. I bought myself a jar recently and found them less wonderful. Does this mean I’m growing up? I’m just glad I’m not the only one who remembers and liked them.
Just last night, without having seen this thread I cooked pork chops for my family. Usually my husband is pleased when I do this so I was surprised when he made a sort of disappointed “oh” sound when he saw what I was cooking. He explained that we are out of applesauce. I can typically take or leave the applesauce with pork.
I have never, before reading it here, heard any health/disease related claims regarding the combo.
I am SO embarrassed! You are right, tho, that it has to be said in the Bogart voice… 
I’ve always spelled it “pork chwawpsh…and appleshwaush!”
I’d seen the Brady Bunch episode, but still never connected the two as a requirement. We had pork chops frequently and never with applesauce.
Then one day at work our group went to a restaurant known for their pork chop special lunch. It’s a 2 in thick chop, and comes with a little plastic cup of applesauce. And everybody was acting like they had to have the applesauce, it was required. Nobody said anything about illness, just that it was expected. 
Oh, and I don’t like tart apples.
Pork Chops…mmmmm
Step one…
Reduce equal parts of Balsamic Vinegar and Brown sugar until it is a thin honey-like consistency. Stir often, It WILL scorch. Pour into heatproof container and set aside too cool.
Step Two…
Peel and wedge a mess load of Granny Smith apples. Toss then with a 50/50 mix of Kosher Salt and Brown Sugar…Saute the apples in butter until they are just tender and beginning to caramelize.
Step Three…
Cook Bone in 1" rib chop by either grilling or pan frying…baste with “step One” concoction frequently. Cook Chop to MEDIUM!! You are many times more likely to get trichinosis from bear meat than pork…
Step four…
Serve balsamic glazed Pork Chop with a heap of the sauteed apples and a mound of Garlic Roasted mashed potatoes…
I LOVE me some Pork…I was a chef, my brother was in “Swine Confine Management”.It was a relationship made in heaven…
Oh ffs, I am not going to get the Cagney impression of ‘Pork choooops…and APplesauuuuce…’ out of my head tonight.
THANKS A LOT!
BTW…that recipe above this post? Holy wow!
I don’t care about pork unless it’s heavily salted and cured, but wow.
That sounds SO wonderful. I am going to have to do that!
p.s. One MUST have some applesauce with the mashed potatoes.
At the same time.
On your fork, at the same time.
The flavor of childhood <3
I had pork chops with stir-fried veggies and a flour tortilla for dinner. No applesauce. I guess I’m not used to applesauce as a side dish with pork.
Well, you just re-made my dinner plans. Thank you, thank you, thank you.
I’ve never been a fan of pork chops with applesauce, but sometimes I like pork chops with plum sauce.
om nom nom nom
Let me know how it turns out…FTR you may have eaten my food before…I am in St Louis too…
I’d add that even before people understood that cooking pork well-done prevents trichinosis, there would have been practical reasons for the combination. Fairly cheap apples would stretch the expensive pork, and cooking the apples to applesauce helps disguise the fact that they’ve been stored in the cellar for mumble months. Same deal with sauerkraut: cheap cabbage, pickled for longer storage, makes expensive meat go further.
Moistening overcooked meat would have just cemented the pairing.
Never had pork chops and applesauce until I was much older. Us Puerto Ricans did it with garlic and fennel seed.
Coat a chop with Goya olive oil, press a crushed clove of garlic and some fennel seeds onto it. Fry until delicious.
Oh Yeah, and thanks for putting Peter Brady in my head. I eagerly await the thread on steaks on swellings and an earworm consisting of Marcia saying “Oh, my nose!”
Where on earth do you get bear meat?
Being Jewish I can count the number of times I’ve had pork chops on one hand - actually, on one finger.
Ummmm…from Bears!
Trichinellosis Fact Sheet from CDC
from link above… Am I at risk for trichinellosis?
If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus, you are at risk for trichinellosis.
Oh good - last time I had horse it wasn’t undercooked.