Grilled Apple-Glazed Pork Chops2 tablespoons unsalted butter2 Granny Smith apples , peeled, cored, and cut into 1/2-inch wedges 1 minced shallot 1 cup apple jelly 1/4 cup cider vinegar 1/2 teaspoon minced fresh thyme 1/8 teaspoon cayenne pepper 1 tablespoon Dijon mustard 4 bone-in rib or center-cut pork chops , about 1 inch thick Salt and pepper Melt butter in large saucepan over medium-high heat. Cook apples and shallot until golden and beginning to soften, about 5 minutes. Add jelly, vinegar, thyme, and cayenne and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until mixture is thickened and apples are tender, 5 to 7 minutes. Off heat, whisk in mustard. Pat chops dry with paper towels and season with salt and pepper. To Freeze: Freeze in freezer safe container. To Reheat:Grill over hot fire until well browned and meat registers 145 degrees, about 6 minutes per side. Brush with ¼ cup apple mixture and cook 1 minute longer. Transfer to platter and pour remaining apple mixture over chops. Serve. |