Recipes from Chef Steve

Grilled Pork Chops with Apple Glaze by Chef Steve

TOTAL: ABOUT 2.5 HRS
MAKES: 4 TO 6 SERVINGS
These grilled pork chops are marinated prior to the grilling for two hours in a marinade of sautéed apples, apple jelly, farm fresh cider and mustard.

INSTRUCTIONS: 6 Pork Chops: bone in or center cut about 1” thick.

1) For the marinade: melt butter in a cast iron skillet on grill at low temp (300°). Peel, core and slice apples in to 8 slices. Marinade apples, onion, jelly and cider until the apples are very soft.
2) Place chops in marinate for 2 hours at room temperature.
3) Heat grill to 400° and sear chops for two minutes per side. Place chops onto upper rack or over indirect area of the grill. Baste both sides with barbeque sauce and cook for 10 minutes or until cooked through (but not dry on the interior).
4) Re-heat marinate to a boil and remove from the heat.
5) Plate and serve with marinate on top.


MARINADE:
Two tablespoon of butter
4 farm fresh apples
(granny smith or equal)
1 onion
1 cup of apple jelly
1 cup cider


BBQ SAUCE INGREDIENTS
1/4 CUP OF OLIVE OIL
1 TABLESPOON GOOD UNSALTED BUTTER
3 YELLOW ONIONS THINLY SLICED
3 TABLESPOONS OF CHEF STEVE’S DRY RUB
(EITHER SWEET OR SPICY)
1/4 CUP OF DARK BROWN SUGAR
1/4 CUP OF DARK MOLASSES
16 oz. Ketchup mixed with 4 ounces of orange juice

CHEF STEVE'S DRY RUB FOR BBQ INGREDIENTS (BLEND OR PURCHASE AT VINNY’S)
1 TABLESPOON UNSALTED BUTTER
3 YELLOW ONIONS THINLY  Sliced
1/2 CUP SALT
1/2 CUP FIRMLY PACKED BROWN SUGAR
1 TABLESPOON GRANULATED GARLIC
1 TABLESPOON GRANULATED ONION
2 TABLESPOONS PAPRIKA
2 TABLESPOONS CHILI POWDER
2 TABLESPOONS FRESHLY GROUND PEPPER
2 TEASPOONS CAYENNE PEPPER
1 TABLESPOON DRIED THYME
1 TABLESPOON GROUND CUMIN

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