Correcting Cajun Cooking

You might remember the last time I attempted to make Apple Sauce. It was for a Pork Chop that ended up looking a little black because I'd charred it too long on the barbecue, which rendered it the only dish on A Food Year without a picture. The apple sauce was worse because, based on a really bad recommendation, it was made in the microwave, sans liquid, and left a very putrid stench in the entire apartment and a very crispy black hue all over the apples.

This time around I'm barbecueless and not ambitious enough to create a fire in my apartment, so the Cinnamon Sugar Pork Chops, which might sound a little strange, turned out very well. I'm convinced that there's no better way to make a pork chop than very, very quickly under your oven broiler. There's just no way to get that crispy fat and juicy meat otherwise. The apple sauce accompaniment was far better than last time, which would basically be anything edible. If this were a condiment for anything else I'd say it was over spiced, because it's nice to taste the flavor of apple over the cinnamon and such, but for this it worked quite well. As a side I simply made some yam chips (like Potato Chips) with a few slices of pear.