Apple Glazed Pork Chops
Photo: penny from Oakland, California, USA, CC BY 2.0
Apple glazed pork chops pair thick bone-in rib chops with a sharp, syrupy cider reduction. The glaze is just cider, cider vinegar and Worcestershire sauce simmered down, so the sweetness of the apple is cut by acid and a savory edge that suits pork well. A short rest in the fridge with the rub seasons the meat, and the quarter-turn on the grill gives the chops crosshatch marks and a lacquered, browned surface.
Instructions
Rub the pork chops all over with the grill seasoning. Put them in the refrigerator for 30 minutes.
While the chops sit, pour the apple cider, cider vinegar and Worcestershire sauce into a large saucepan. Bring to a boil over medium heat and cook until the liquid has reduced by about one third. Take the pan off the heat and set it aside.
Grill the chops over high heat with the lid closed for 2 minutes. Brush them with some of the cider mixture, turn each chop 90 degrees, and cook for another 2 minutes.
Flip the chops and repeat the same sequence on the second side: 2 minutes covered, brush, rotate 90 degrees, then 2 more minutes.
Move the chops to a plate and let them rest for 7 minutes. Serve with the remaining cider mixture spooned over or alongside.
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