• Peel the apples, if desired; core and cut into ¼-inch pieces.
• Zest and juice the lemon, keeping the zest and juice separate. [Zest 1 lemon and juice both lemons.] Set aside the zest for the broccoli rabe. The juice will be divided between the applesauce and the broccoli rabe.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the apples and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. Stir in the winter spice blend and cook until fragrant, about 1 minute. Add half the lemon juice and ¼ cup [½ cup] water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the apples are softened and beginning to break down, 10 to 15 minutes. If the mixture is dry, add more water, 1 tablespoon at a time.
Transfer the apples to a medium bowl; if desired, using a fork or masher, coarsely mash the apples. Cover to keep warm. Wipe out the pan.
While the apples cook, prepare the broccoli rabe.

• Trim the root ends from the broccoli rabe; cut the broccoli rabe into 1-inch pieces.

Bring a medium sauce pot of generously salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 4 to 5 minutes. Drain, rinse under cold water, and set aside. Wipe out the pot.

• Strip the rosemary leaves from the stems; finely chop enough leaves to measure 2 teaspoons [4 tsp].
• Pat the pork dry with a paper towel; season generously with salt and pepper. Rub the pork all over with the Dijon mustard and sprinkle with the chopped rosemary.

In the same pan used for the apples, toast the almonds over medium heat, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate to cool.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.
While the pork chops cook, finish the broccoli rabe.

• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In the same pot used for the broccoli rabe, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli rabe, toss to coat with the garlic, and cook, stirring occasionally, until the broccoli rabe is warmed through, 2 to 4 minutes. Remove from the heat and stir in the almonds, lemon zest, and remaining lemon juice; season to taste with salt and pepper.

Transfer the pork chops and broccoli rabe to individual plates. Top the pork with the applesauce, garnish with the parsley, and serve.