This recipe not only takes the pork chops out to the grill, but the apples as well. Bathed in a flavorful sweet and herb glaze, these pork chops will quickly become one of your favorite dishes to prepare.
- 4 thick cut, bone in pork loin chops
- For the Rub:
- 2 teaspoons/10 mL sea salt
- 2 teaspoons/10 mL chili powder
- 2 teaspoons/10 mL onion powder
- 1/2 teaspoon/2.5 mL coarse ground black pepper
- For the Glaze:
- 1/2 cup/120 mL apple jelly
- 2 tablespoons/30 mL dry white wine
- 1/2 tablespoon/7.5 mL soy sauce
- 1/2 tablespoon/7.5 mL brown sugar (optional)
- 2 teaspoons/10 mL Dijon mustard
- 1 teaspoon/5 mL Worcestershire sauce
- 1 teaspoon/5 mL cider vinegar
- 3-4 bruised sage leaves
- 1 teaspoon/5 mL fresh thyme
- For the Apples:
- 2-3 granny smith apples
- 1 1/2 cups/360 mL cold water
- juice of 1 lemon
- 4 skewers
Cut apples into 1/2 inch thick wedges and place into a large plastic or porcelain bowl with cold water and lemon juice.
Right before you are ready to place chops on grill, thread 4-5 apple wedges onto each skewer.
In small sauce pan, bring glaze ingredients to a boil, stirring constantly.
Reduce heat to low and allow mixture to simmer for 4-5 minutes.
Remove from heat and allow to cool.
Most of the sage flavor will infuse during this process.
Remove sage leaves, before using glaze.
Preheat grill for medium-high heat.
Combine rub ingredients and apply to both sides of pork chops.
Place chops and apple skewers onto grill.
Cook pork for 12-16 minutes and apples for 8-10 minutes, turning occasionally.
During the last half of cooking time, use a sauce brush to apply glaze to both pork and apples, turn and repeat process.
You may do this as many times as you feel necessary.
Watch for burning, since the glaze contains sugar.
Once pork has reached an internal temperature between 160-165 degrees, remove from heat and place onto a platter.
Apples should be softened and caramelized, but not mushy.
Simply serve one skewer of grilled apples on top of each pork chop. Enjoy with your favorite sides.