Smoked and Seared Pork Chops with Apple reduction

2021-03-07 15:46:34

Nothing better than outdoor cooking in the Florida nice weather season. These bone-in heritage Berkshire pork chops were given all the respect they deserved, smoked slowly on the Big Green Egg and then pan seared in butter and thyme. The combination of smoke, savory, tangy and sweet in this dish is amazing.

Ingredients

• Bone-in Pork Chops, seasoned with salt and pepper
• Avocado oil
• Butter
• Fresh minced thyme
• Apple cider
• Apple cider vinegar
• Dark brown sugar
• Cinnamon
• Ground cloves
• Granny smith apple peeled, cored, large dice

Directions

Smoke pork chops on a 250 deg wood grill until internal temperature is 110 deg F.

While chops are smoking prepare apple sauce by whisking together equal parts cider, vinegar and brown sugar. Season sauce to taste with cinnamon and a pinch of cloves. When chops are close prepare cast iron skillet by heating to med-high and adding oil, butter and thyme. Transfer chops to pan and sear until a nice crust forms and internal temperature reaches 140 deg. Remove chops and let rest while preparing sauce.

To make sauce, add apples (and more butter to taste) to cast iron skillet and saute until apples start to brown. Add cider/vinegar mixture and cook, stirring occasionally until sauce reduces to a syrup and apples are tender. Season with salt and pepper before spooning reduction over pork chops. Enjoy!