1. Season pork chops with salt and pepper.
2. Heat a large nonstick skillet over medium-high heat and add oil. When oil is hot, add chops and brown each side for 2 minutes. Reduce heat to medium and cook, turning chops occasionally, for 5 to 6 more minutes, or until juices run clear. Place chops on serving platter and tent with foil to keep warm.
3. Wipe skillet clean. Add applesauce, chutney, and rum and stir together to blend. Cook over low heat until heated through, about 4 to 6 minutes.
4. Transfer pork chops to four plates and serve warm with applesauce on the side.
Source: Hannaford fresh Magazine, November - December 2008