Categories: Pork
Ingredients
- Cinnamon Apples:
- 4 apples (peeled, sliced)
- 2 tbsp butter, melted
- 1/3 cup brown sugar
- 2 tbsp lemon juice
- 3/4 tsp cinnamon
- Pork Chop:
- 2 pork chops with bone, room temp
- Paste:
- 2 tbsp olive oil
- 2 tbsp Worcestershire
- 2 tsp black pepper, cracked
- 2 tsp chili powder
- 2 tsp granulated garlic powder
- 2 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Mesquite wood chips, soaked in water for at least 30 minutes
Directions
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Prepare the apples by cooking all the cinnamon apple ingredients in butter until the apples soften.
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When they are ready, set the cooked apples aside. Reheat before serving.
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Before you begin with the meat, you need to soak the mesquire chips for at least 30 minutes in cold water.
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Leave the pork chop at room temp for 30 to 45 minutes and preheat the grill on high.
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Thoroughly mix all the paste ingredients in a bowl. When the paste is ready, spread it over the pork chops, covering them completely.
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Remove the chips from the water and place them in a foil pan.
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Place the pan directly over the fire from the grill and cook the chops on both sides for about 6 minutes. When the meat is seared, lower the heat to medium.
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Place the pork over indirect medium heat and cook for another 25 minutes.
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Remove the pork from heat, wrap it in foil and let rest for another 5 minutes.
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Transfer the pork to a plate with the reheated apples. Serve the entire dish.