DOUBLE-CUT GRILLED PORK CHOP RECIPE WITH APPLE AND GRILLED APRICOTS

Pork chop temperature on these: 145°F

Based on Apple-grilled Double-cut Pork Chops, provided by the James Beard Foundation(ThermoWorks is a proud sponsor):

INGREDIENTS

  • 2 Two-inch thick pork chops (bone in or boneless)
  • 1 Granny Smith apple
  • 1 Tbsp ground mustard
  • 3 Tbsp apple butter
  • Coarse salt
  • Black pepper
For the apricots:
  • 2 Apricots
  • 2 Tbsp honey

INSTRUCTIONS

  • Set up your grill for indirect cooking.
  • Slice the apple so that the slices are ⅛-¼” thick. You will need 4-6 slices.
  • Butterfly your pork chops by cutting almost all the way through, leaving ½” uncut. (Your butcher can do this for you if you don’t want to.)
  • Salt and pepper the inside of the cuts.
  • Dip the slices in the ground mustard and place them inside the cut pork chops.Butterfly the pork shops and fill with mustarded apple slices
  • Close and season the pork chops.
  • Place the chops on the grill in the indirect-heat zone.
  • Insert a probe into the thickest part of the chop, so that its tip is in the thermal center. (We pushed the optional 2.5” Pro-Series® straight probe through the apples and into just into the chop on the other side.)
  • Attach the probe to your Smoke and set the high-alarm for 130°F (54°C).Cook pork chops over indirect heat with a thermometer
  • Close the lid and cook the chops.
  • Prepare the apricots for grilling by heating the honey so that it becomes runny and then brushing the honey onto the faces of the halved apricots. Sprinkle them with a little salt.Brush the apricots with honey before grilling them
  • When your Smoke alarm sounds, move the chops to the hot side of the grill.
  • Brush the chops with the apple butter. (This is for flavor only, it will not caramelize on the surface of the chops.)
  • Place the apricots on the hot side of the grill, face down.
  • Monitor the internal temperature of the pork chops by inserting your Thermapen deep into the meat and drawing it up through, looking for the lowest temperature.
  • When each of your chops individually reaches 140°F (60°C) in the thermal center, remove it from the heat to a tray.grilled prk chops with grilled apricotsPork chop temperature on these: 145°F
  • Let the pork chops rest while the apricots finish cooking. They should get dark grill marks that are made of caramelized/burnt honey and apricot sugars.
  • Remove the apricots from heat and serve with the pork and fresh apple butter, which can be added to the chops to taste.
Pork chops are every bit as deserving of your grilling attention as the best of steaks. For National Grilling Month, try this recipe and surprise yourself how tasty pork can be if you keep to those critical temperatures and use your Thermapen Mk4 and Smoke to keep your chops safe and delicious.

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