Juicy, thick cut pork chops brushed with a sweet and tangy maple glaze, served with caramelized grilled apples. This cozy fall dinner comes together in under 20 minutes on the Bull Diablo, with plenty of room to cook the chops and apples side by side.
Maple Glazed Pork Chops with Grilled Apples
Ingredients
- For the pork chops
- 2 thick cut pork chops
- Olive oil
- Salt and pepper
- For the maple glaze
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 garlic clove, minced
- Pinch of salt
- For the apples
- 2 Honeycrisp apples
- 2 tbsp melted butter
- To finish
- Fresh herbs, such as rosemary or thyme
- Flaky salt
Instructions
- Take the pork chops out of the fridge 20 to 30 minutes before cooking. Pat dry, rub with olive oil, and season with salt and pepper.
- Whisk together the maple syrup, mustard, apple cider vinegar/lemon juice, garlic, and a pinch of salt. Set aside.
- Core the apples and slice into thick rings, about 1/2 inch. Brush with melted butter.
- Preheat the grill on medium high with the lid closed for about 10 minutes. Oil the grates.
- Place the chops on the grill, close the lid, and cook 4 to 5 minutes without moving them.
- Turn one or two burners down to medium low and grill the apple rings 2 to 3 minutes per side until soft and caramelized. Move them to the warming rack.
- Flip the chops and cook another 4 to 5 minutes.
- Brush the glaze on both sides during the last 2 minutes of cooking.
- Remove the chops when they reach 140°F and let them rest for 5 minutes.
- Plate with the grilled apples, fresh herbs, a sprinkle of flaky salt, and a drizzle of any leftover glaze.
