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 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!