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Grilled Apple-Glazed Pork Chops

When apple season comes around, everyone stocks up on fresh fruit for apple pies, but we wanted to develop a recipe that would give us something new and exciting to do with all of those fresh ripe apples. Here’s what we discovered:

Test Kitchen Discoveries

If possible, select bone-in rib or center-cut 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, cut two slits about 2 inches apart through the fat around the outside of each chop.

Grilled Apple-Glazed Pork Chops

Serves 4

2	tablespoons unsalted butter
2	Granny Smith apples , peeled, cored, and cut into 1/2-inch wedges
1	minced shallot
1	cup apple jelly
1/4	cup cider vinegar
1/2	teaspoon minced fresh thyme
1/8	teaspoon cayenne pepper
1	tablespoon Dijon mustard
4	bone-in rib or center-cut pork chops , about 1 inch thick
	Salt and pepper

1. 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.

2. 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.