4 bone-in ribeye (rib) pork chops, 1-inch thick
1/3 cup apple juice concentrate, thawed
1/3 cup apple cider vinegar
1/3 cup maple syrup
1 1/2 tablespoons dried sage, crumbled (OR 1/4 cup fresh sage, snipped)
1/2 teaspoon salt
1 tablespoon black pepper, coarsely ground
3 large Granny Smith apples, cored and sliced
1/2 cup sugar
1/4 cup apple cider vinegar
3/4 teaspoon salt
1 whole clove
1 cinnamon stick
1 jalapeno chile, cored, seeded, and cut in half*
In large self-sealing bag, mix together the apple juice concentrate, apple cider vinegar, maple syrup, sage, salt and pepper. Add pork chops and seal bag; refrigerate 4-24 hours.
Prepare Sizzling Applesauce while chops marinate. Prepare a medium-hot fire in a charcoal or gas grill; remove chops from marinade (discard any remaining marinade) and grill over direct heat for a total of 10-12 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Sizzling Applesauce.
Sizzling Applesauce: In a medium saucepan, combine apples, sugar, apple cider vinegar, salt, clove, cinnamon stick and jalapeno. Bring to a boil, lower heat, cover and simmer for 20 minutes, until apples are soft. Remove from heat; discard clove and cinnamon stick. Puree mixture in food processor. Cover and let cool at room temperature up to 3 hours or, if making ahead, cover and refrigerate for up to one week.
*Wear rubber gloves when handling hot chiles.
Grilling goes beyond the summer season and not just in the fair weather regions. Add sizzle to your winter menu with this pork chop recipe. Grilling time may need to be extended depending on how low the mercury drops. Round out the meal with grilled squash and a fresh winter slaw. Keep the chef warm by using the remaining apple juice for a hot apple drink.