Description
Thick cut pork chops with apples, mustard, and apple butter. The mustard powder in this gives a somewhat potent bite!
Ingredients
Scale
-
- 2 Two-inch thick pork chops (bone in or boneless)
- 1 Granny Smith apple
- 1 Tbsp ground mustard
- 3 Tbsp apple butter
- Coarse salt
- Black pepper
Instructions
- Set up your grill for indirect cooking.
- Slice the apple so that the slices are ⅛-¼” thick. You will need 4-6 slices.
- Butterfly your pork chops by cutting almost all the way through, leaving ½” uncut. (Your butcher can do this for you if you don’t want to.)
- Salt and pepper the inside of the cuts.
- Dip the slices in the ground mustard and place them inside the cut pork chops.
- Close and season the pork chops.
- Place the chops on the grill in the indirect-heat zone.
- Insert a probe into the thickest part of the chop, so that its tip is in the thermal center. (We pushed the optional 2.5” Pro-Series® needle probe through the apples and into just into the chop on the other side.)
- Attach the probe to your Smoke X and set the high-alarm for 130°F (54°C).
- Close the lid and cook the chops.
- When your Smoke X alarm sounds, remove the probe and move the chops to the hot side of the grill.
- Brush the chops with a little of the apple butter. (Don’t lay it on too thick! It should caramelize but not be caked on.)
- Monitor the internal temperature of the pork chops by inserting your Thermapen ONE deep into the meat and drawing it up through, looking for the lowest temperature.
- When each of your chops individually reaches 140°F (60°C) in the thermal center, remove it from the heat to a tray.
- Let the pork chops rest for a few minutes.
- Serve the pork chops with some apple butter that wasn’t used for basting. Enjoy!