

(I sliced the apples instead of cutting them into wedges and they were peeled, cooking them in the liquid about six minutes total.) Served with mashed potatoes and steamed broccolini. Making a note, too, to add another apple next time. Also, we didn't have time to prep the chops in a smoker, so I added one half teaspoon of Wright's Liquid Smoke to the juice/syrup mixture and it worked out surprisingly well. Due to the fact the chops weren't smoked, I cooked them on high heat in a little bit of oil for about 5 minutes then proceeded with the recipe. With the addition of the cranberry juice there was another layer: tart- to balance the sweet and smoky flavor. I chose to make the original recipe using one half cup of apple cider and one half cup of cranberry juice to add that extra dimension to the dish. Spoon fried apples next to pork chops and serve.Last week I found this recipe in an old recipe file that was in our kitchen when I was a child. Pour reduction marinade over the top of each pork chop. Saute for 5 minutes until apples are "fork tender". In a large skillet over medium high heat, place 4 Tablespoons of butter.Remove pork chops from grill, cover with foil, and allow to rest.Continue to cook over medium heat 5-8 minutes per side until meat firms up and reaches an internal temperature of 140°. Then simmer during grilling of pork chops. Pour left over marinade into a small sauce pan and cook over medium heat until it comes to a low boil and reduces in half. Reduce the heat to medium low, cover and cook, stirring occasionally. When ready to cook, remove pork chops from refrigerator 30 minutes before grilling, and bring chops to room temperature. Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot.Turning the bag 2-3 times during marinating. Place pork chops in refrigerator for 2-24 hours.
Grilled pork chops and applesauce zip#
Zip bag closed and massage marinade into pork chops.

In a small bowl combine 1 Tablespoons Worcestershire sauce, 2 Tablespoons Real Honey, 1/4 cup brown sugar, 1/2 teaspoon ground dry mustard, 2 Tablespoons Olive Oil, 1/2 cup of Apple Juice, and 2 teaspoons minced garlic. However, I really recommend a bone-in chop! That said, you can use boneless pork chops as well in this recipe. Why “bone-in”? Bones equal flavor! That’s why I prefer bone-in. You can easily double it if you need additional pork chops. This recipe will make enough marinade for two, 1 inch thick, Center Cut, bone-in Pork Chops.
Grilled pork chops and applesauce how to#
Today however, I’m focusing on these beautiful Pork Chops! How To Create a Garlic Honey Marinade That’s right, this marinade would be equally amazing on grilled bone-less skinless chicken breast. With just a few everyday pantry ingredients you can create a marinade that adds a delicious depth of flavor to pork or chicken. The perfect easy summer dish when you don’t have a lot of time for dinner! I’ve been dying to create a flavor-filled Honey Garlic marinade for bone-in pork chops that could be pan fried or grilled. They Did! Lots of packages of beautiful bone-in pork chops! I was giddy! Yes…giddy over pork! (Don’t y’all be jealous of my exciting life!)
