In a large skillet, brown pork chops well on both sides in butter. 

Arrange them in a 3 quart casserole dish and top with the rosemary. Sauté garlic in the fat and butter left in skillet for one minute. 

Deglaze pan with the Apple Jack and let reduce for a few minutes. 

Then add, flour, salt, pepper and mix well until it forms a roux. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. 

Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally. Garnish with sprigs of fresh rosemary.