Is purse applesauce a thing?

This recipe says use boneless chops, I mean sure if you have them, it would probably be way easier to fit them in the pan and cook them. If you want a Tetris challenge, keep the bones! These chops felt more complicated than they needed to be but were delicious. Recently we went out to a fancier restaurant with friends, and I ordered fancy pork chops - but they had no apple sauce. I mean really? Pork chops and applesauce, it's a thing! These chops are cooked in apples and apple butter, no apple sauces needed - unless you really want it - then by all means - all the applesauce! I judge you not. Would it be weird for me to bring a mason jar of applesauce with me to the fancy place next time? Just tuck it in my purse? All three of my dining companions would be mortified, I'm sure. Maybe I'll just make these again instead.

Juicy Apple Butter Pork Chops
Ingredients
For the pork and produce:
4 boneless pork chops
1 large onion, sliced very thin
1 medium honeycrisp apple, thin slices
Salt, to taste
Black pepper, to taste
For the sauce and aromatics:
1/2 cup apple butter
1/2 cup water
2 tbsp whole grain mustard
1 fresh rosemary sprig (optional)
3 fresh sage leaves (optional)

Liberally season the pork chops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat.
Add a drizzle of olive oil if needed, then add the pork chops.
Sear for about 3-4 minutes on each side, until they are nicely browned and reach an internal temperature of 145˚F.
Once cooked, remove the pork chops from the pan and transfer them to a plate.
Tent with foil to keep them warm.
I like to let the pork chops rest under the foil for a few minutes—this helps keep them juicy.
Add the thinly sliced onions and apple to the same skillet over medium heat.
If using, add the fresh rosemary sprig and sage leaves as well.
Sauté, stirring often to prevent burning, until the onions are translucent and the apples have softened.
This should take about 5-7 minutes.
Add the apple butter, whole grain mustard, and water to the skillet with the sautéed apples and onions.
Stir well to combine and coat everything in the sauce.
Return the browned pork chops (from Step 1) to the pan, nestling them into the sauce.
Let everything cook together for about 5 minutes, or until the sauce thickens and the pork is heated through.