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glazed pork chops

Apple Cider Glazed Pork Chops with Grilled Apples

Thick-cut pork chops seasoned with sweet BBQ rub, seared until golden, then smoked at 250 degrees with apple or cherry wood, brushed with apple cider glaze made from reduced cider, Dijon mustard, and brown sugar, served with caramelized grilled apple halves
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Ingredients Method Notes

Ingredients
  

Pork Chops:
  • 4 pork chops 8-10 oz each
  • Sweet barbecue seasoning
  • Apple or cherry wood
Grilled Apples:
  • 2 apples halved and cored
  • 1 tbsp brown sugar
  • ½ tsp cinnamon
Apple Cider Glaze:
  • 1 cup apple cider
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 2 tbsp butter

Method
 

  1. Pat pork chops dry and season both sides generously with sweet BBQ seasoning. Let sit 30 minutes at room temperature.
  2. Halve and core apples. Mix brown sugar with cinnamon and sprinkle over cut surfaces.
  3. Preheat grill for two-zone cooking - one side high direct heat, other side indirect. Add apple or cherry wood for smoke.
  4. Sear apple halves cut-side down over direct heat 3-4 minutes until caramelized. Move to indirect side.
  5. Sear pork chops over direct heat 2-3 minutes per side until golden with good crust. Move to indirect side with apples.
  6. Close lid and smoke at 250°F until pork reaches 145°F internal temperature, about 20-30 minutes.
  7. While pork smokes, combine cider, vinegar, mustard, and brown sugar in saucepan. Simmer over medium heat 10 minutes until reduced by half. Whisk in butter.
  8. When pork reaches 140-143°F, brush with glaze. Continue cooking to 145°F, about 5-10 more minutes.
  9. Remove pork and apples from grill. Tent chops loosely with foil and rest 5 minutes. Serve pork with grilled apple halves and drizzle remaining glaze over top.

Notes

Use 1-1.5 inch thick bone-in chops for best results
Granny Smith, Honeycrisp, or Pink Lady apples hold shape best
Don't overcook past 145°F or pork becomes dry
Glaze can be made 2 days ahead and reheated
Substitute maple syrup for brown sugar in glaze for different flavor
Can finish in 375°F oven if outdoor grilling isn't possible
Leftover pork reheats well in covered pan with splash of broth

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