Ancho imparts a mild, smoky taste reminiscent of many chili dishes. The trick here is to get thick pork chops and don’t overcook them. Pull them off at 140ºF/60ºC and let them rest a few minutes. The Bourbon Caramelized Apples will also impart a fantastic flavor pairing with the pork. Serve with a nice Syrah and you have a stellar dinner combination. Modified from a Big Green Egg recipe, this works on any grill.
Pork Chop Ingredients:
- 4 thick-cut Pork Chops, bone-in
- 2 Tbsp Dry Rub (see below)
- 3 Tbsp butter
- 2 shallots, thinly sliced
- 4 cloves of garlic, minced
- 3 Gala apples, cored and thinly sliced
- 2 tsp thyme leaves
- 1 tsp Kosher salt
- 1/2 tsp black pepper, ground
- 1/2 cup bourbon (Jim Beam works well)
Dry Rub Ingredients:
- 1 1/2 Tbsp Kosher salt
- 1 1/4 Tbsp Ancho chili powder
- 2 tsp black pepper, ground
- 3 tsp ground coriander
- 1 tsp cinnamon, ground
- 1 tsp nutmeg, ground
Set your grill up for direct cooking and get up to about 550ºF/288ºC.
Mix the dry rub ingredients in a bowl. Roll the pork chops and get them coated. Sear all sides of the pork over direct flames for about 30 seconds per side. Remove and set aside.
Place a large cast iron skillet on the grill. Preheat for about 5-7 minutes or until hot enough to sauté. Melt the butter in the cast iron pan and saute the shallots and garlic until soft. Add the apple, thyme leaves, pepper and salt. Saute until the apples start to brown and soften. Remove the pan from the grill and deglaze with the bourbon.
Place the pork chops on the bed of apples and close the grill lid. Cook the chops until they reach 140ºF/60ºC. Remove the skillet from the grill and let the pork chops rest for 10 minutes.
Slice the pork chops and serve with the bourbon carmelized apples. Pairs well with a nice Syrah or blend such as those offered by Sleight of Hand Cellars‘ The Illusionist.