Serves: 4
Total Calories: 335

FOR THE APPLESAUCE:
3 medium Granny Smith apples, peeled, cored, cut into wedges
2 tablespoons unsalted butter
1/4 cup apple juice
1 tablespoon fresh lemon juice
2 teaspoons granulated sugar
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

FOR THE RUB:
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

4 bone-in rib pork chops, about 1 inch thick each

TO MAKE THE APPLESAUCE: In a medium sauté pan over medium-high heat, cook the apples with the butter, stirring occasionally, until the apples begin to brown, about 5 minutes. Add the remaining sauce ingredients, stir, lower heat to simmer, and cook, covered, until the apples are very tender, about 5 minutes more. Transfer to a food processor and process until smooth. If the sauce seems too thin, return to the pan and simmer until thickened. Set aside.

TO MAKE THE RUB: In a small bowl combine the rub ingredients.

Season the pork chops evenly with the rub, pressing it into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with the applesauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 335
Calories from Fat: 144

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
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