Grilled Apple-Glazed Pork Chops
By America's Test KitchenPublished on November 9, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons unsalted butter 2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges1 minced shallot 1 cup apple jelly ¼ cup cider vinegar ½ teaspoon minced fresh thyme ⅛ teaspoon cayenne pepper 1 tablespoon Dijon mustard 4 bone-in rib or center-cut pork chops, about 1 inch thickSalt and pepper
Instructions
- Melt butter in large saucepan over medium-high heat. Cook apples and shallot until golden and beginning to soften, about 5 minutes. Add jelly, vinegar, thyme, and cayenne and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until mixture is thickened and apples are tender, 5 to 7 minutes. Off heat, whisk in mustard; cover and keep warm.
- Pat chops dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and meat registers 145 degrees, about 6 minutes per side. Brush with ¼ cup apple mixture and cook 1 minute longer. Transfer to platter and pour remaining apple mixture over chops. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
1 minced shallot
1 cup apple jelly
¼ cup cider vinegar
½ teaspoon minced fresh thyme
⅛ teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 bone-in rib or center-cut pork chops, about 1 inch thick
Salt and pepper
Ingredients
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
1 minced shallot
1 cup apple jelly
¼ cup cider vinegar
½ teaspoon minced fresh thyme
⅛ teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 bone-in rib or center-cut pork chops, about 1 inch thick
Salt and pepper
Ingredients
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored, and cut into ½-inch wedges
1 minced shallot
1 cup apple jelly
¼ cup cider vinegar
½ teaspoon minced fresh thyme
⅛ teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 bone-in rib or center-cut pork chops, about 1 inch thick
Salt and pepper
Why This Recipe Works
Bone-in rib or center-cut pork chops worked best for our Grilled Apple-Glazed Pork Chops. They were much more juicy and had more pork flavor than meat cooked without the bone. To prevent the chops from curling as they cook, we cut two slits about 2 inches apart through the fat around the outside of each chop.
Instructions
- Melt butter in large saucepan over medium-high heat. Cook apples and shallot until golden and beginning to soften, about 5 minutes. Add jelly, vinegar, thyme, and cayenne and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until mixture is thickened and apples are tender, 5 to 7 minutes. Off heat, whisk in mustard; cover and keep warm.
- Pat chops dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and meat registers 145 degrees, about 6 minutes per side. Brush with ¼ cup apple mixture and cook 1 minute longer. Transfer to platter and pour remaining apple mixture over chops. Serve.
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