Grilled Pork Chops with Caramelized Apple and Onion
The meat is sweeter next to the bone so try a bone-on thick pork chop. In this case the chops were Frenched (the bone end trimmed) so it can be picked up and the bone gnawed. It is served with a slightly sweet apple-onion condiment.
2 thick (1 inch thick) bone-on pork chops
Olive oil for brushing
Creole Seasoned Salt
Fresh ground black pepper
Prepare the Apple-onion condiment (recipe follows) and hold warm. The simplest way to do that is to remove the mixture to a plate and microwave it for a few seconds at serving time. Trim the peripheral fat and trim the bone ends of the chops.
Prepare the grill for medium-hot direct cooking. Brush the chops with oil and season.
Grill the chops, lid closed, directly over the fire, turning every 4 minutes for a total of 12 minutes.
Serve with the Apple-onion condiment.
1 medium sweet onion
1 Granny-smith apple
1 tablespoon butter
1 1/2 teaspoon brown sugar
1/4 teaspoon salt
Cut the onion in half between the root and top. Slice the halves into wedges. Peel the apple. If you have an apple corer you are in luck, otherwise cut the apple through the stem into quarters. Using a paring knife remove the core from each. Cut the apple quarters into thin slices. Melt the butter in a skillet over medium heat and add the remaining ingredients. Sauté, turning often until the ingredients are slightly browned (approximately 15 minutes).