Grilled Pork Chops with Grilled Apple & Jalapeño
Behind the Recipe
Mom Never Cared For Spicy Foods
It never stopped my Dad from offering her a bite off his plate, but she never had a taste for spicy. The only exception she ever made was for this recipe. Something about it balanced it all out for her.
With this pork chop recipe, we’re marrying the sweet, tartness of a Granny Smith apple with the subtle kick of jalapeño peppers. The combination is delicious year-round, but it’s particularly tasty in the fall when apples are in-season. Not a fan of spicy? Suck it up. You’ll love this.
- 2 lbs. center-cut pork chop
- 3 tbsp. fresh rosemary
- Salt & pepper
- 3 cloves garlic
- 3 tbsp. olive oil
- ½ cup purple onion
- 3 jalapeño peppers
- 1 Granny Smith apple
- Coat pork chops with olive oil, rosemary, salt & pepper.
- Place in fridge to marinate for 2 hours.
Grill whole apple and jalapeño peppers over indirect heat.
Once done, dice apple and peppers.
Mix in chopped onion and minced garlic to create a chutney.
Sear marinated pork chops over high, direct heat.
Move chops over to medium-low indirect heat until an instant read thermometer inserted at the thickest part of the cut reads 135 degrees.
Let pork chops rest for 10 minutes.
Top pork chops with chutney and enjoy.
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