Maple-Pepper Chops with Sizzling Applesauce
Grilling goes beyond the summer season and not just in the fair weather regions. Add sizzle to your fall and winter menus with this pork chop recipe. Grilling time may need to be extended depending on how low the mercury drops. Round out the meal with grilled squash and a fresh winter slaw. Keep the chef warm by using the remaining apple juice for a hot apple drink.
4 pork chops, 1-inch thick
1/3 cup thawed apple juice concentrate
1/3 cup apple cider vinegar
1/3 cup maple syrup
1 1/2 tablespoons dry sage, crumbled (or 1/4 cup fresh sage, snipped)
1/2 teaspoon salt
1 tablespoon coarsely ground black pepper
3 large Granny Smith apples, cored and sliced
1/2 cup granulated sugar
1/4 cup apple cider vinegar
3/4 teaspoon salt
1 whole clove
1 cinnamon stick
1 jalapeño chile, cored, seed and cut in half
- In large self-sealing bag, mix together the apple juice concentrate, apple cider vinegar, maple syrup, sage, salt and pepper. Add pork chops and seal bag; refrigerate 4 to 24 hours.
- Prepare Sizzling Applesauce while chops marinate. In a medium saucepan, combine apples, sugar, apple cider vinegar, salt, whole clove, cinnamon stick and jalapeño chile. Bring to a boil, lower heat, cover and simmer for 20 minutes, until apples are soft. Remove from heat; discard clove and cinnamon stick. Purée mixture in food processor. Cover and let cool at room temperature up to 3 hours or, if making ahead, cover and refrigerate for up to one week.
- Prepare a medium-hot fire in a charcoal or gas grill; remove chops from marinade (discard any remaining marinade) and grill over direct heat for a total of 10 to 15 minutes, turning once. Serve with Sizzling Applesauce.
Makes 4 servings.
Recipe and photograph provided courtesy of Pork, Be Inspired®.