Grilling goes beyond the summer season
and not just in the fair weather regions. Add sizzle to your
winter menu 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.
Maple-Pepper Chops
with Sizzling Applesauce
- 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
Sizzling Applesauce (recipe follows)
- 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.
- 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.
Serves 4.
Sizzling Applesauce: In a medium saucepan, combine 3 large Granny Smith
apples (cored and sliced), 1/2 cup sugar, 1/4 cup apple cider
vinegar, 3/4 teaspoon salt, 1 whole clove, 1 cinnamon stick and
1 jalapeno chile* (cored, seeded and cut in half). Bring to a
boil, lower heat, cover and simmer for 20 minutes, until apples
are soft. Remove from heat; discard clove and cinnamon stick.
Puree 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.
*Wear rubber gloves when handling hot chiles.
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
