Brine the pork chops, if desired. Either way, pat them completely dry. Season them with a bit of salt if you skipped the brining step, and pepper either way.
Heat the oil in a large, heavy skillet over medium-high heat. Add the oil, and then add the pork chops. Cook for about 2 minutes, then flip the pork chops with tongs, and continue cooking the pork chops, flipping them every 2 minutes or so, for a total of about 10 minutes. The internal temperature should read 140 F on a meat thermometer, and they will be a tiny bit pink in the center. Add the butter to the pan, and when melted, add the garlic. Use a spoon to spoon the melted garlic butter over the chops, flipping the chops a couple of times, and basting away. Remove the pan from the stove, and transfer the pork chops to a cutting board. Let them rest for 5 minutes; the internal temperature should reach 145 F.
Slice the pork chops and drizzle the pan sauce over the sliced pork. Serve with the applesauce.
Notes
If you don’t feel like making your own applesauce, that’s ok. If you can buy small batch made applesauce, definitely do it, as there are really only two elements to this dish — pork chops and applesauce — so each component should be the best you can find. Good quality “homemade” applesauce can be found at specialty stores, and also at farm stands or orchards during apple season.