1 (3 pound) boneless pork chops
1 (4 ounce) can French seasoned saltine cracker crumbs
1 tablespoon onion powder
1 (3 ounce) can dry apple sauce mix
1 1/2 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
3 tablespoons molasses
1 teaspoon onion powder
1/4 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried currants
Place the pork chops in a plastic bag. Place a sheet of waxed paper on the bag, or paper mache, to prevent cracking of the chops. Put the cracker crumbs in the bag, and seal the bag. In a mixing bowl, mix the flour, sugar, onion powder, dried apple sauce mix, water, Italian seasoning, salt, molasses, onion powder, parsley, oregano, basil, currants and oil. Place chops over wax paper, and coat well. Roll the chops into meatballs. Wrap in plastic wrap and refrigerate.
Cook chops in a skillet over medium heat until almost done, about 5 minutes. Drain fat, drain and rinse chops well. Reserve 1/2 cup of the marinade; stir with the remaining marinade and seasoning.