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Apple-Grilled Double-Cut Pork Chops

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Have your butcher cut these pork chops if you don't see them in his case. Ask for 2-inch-thick center-cut pork loin chops. A slice of seasoned tart apple tucked in the center infuses them with sweetness. Right when the chops are pulled from the grill, a brush of apple butter finishes them off."

List of Ingredients

â—¦ 4 double-cut pork loin chops
â—¦ Salt and freshly ground black pepper
â—¦ 1 teaspoon unsalted butter
â—¦ ½ sweet onion (I like Vidalia or Walla Walla), thinly sliced
â—¦ ½ teaspoon finely chopped rosemary
â—¦ 4 (¼-inch-thick) slices tart, sweet apple (like Granny Smith or Winesap)
â—¦ 1 teaspoon light brown sugar
â—¦ ¼ cup apple butter


Recipe

With a sharp boning knife, cut a slit in the side of each chop, forming a pocket midway through the chop. Season each chop inside and out with salt and pepper.

Set a grill rack 6 to 8 inches above the coals or heat source and heat the grill to medium.

In a skillet set on the grates of the grill, melt the butter over low heat. Add the onion and rosemary. Cook, stirring occasionally, for 6 to 8 minutes or until the onion is very tender and caramelized; season with salt and pepper. Remove to a dish to cool slightly.

Rub the surface of the apple slices with the brown sugar. Insert one slice of apple into the pocket of each chop. Add one quarter of the cooked onion mixture to the pocket, too.

When ready to grill, you should be able to hold your palm over the grill for 3 seconds and there should be a light ash coating on the coals. Grill the chops for 6 minutes. Rotate the chops a quarter-turn and grill for 4 to 6 minutes more. Flip the chops and repeat. Cook until an internal temperature of 150° F is reached. Remove the chops from the grill and brush with apple butter before serving.

Serves 4