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THE STORY

 

Grilled pork chops are one of favorite things in the world. Simply marinated pork chops (not to be confused with a barbecue) are easy to make, and therefore are a staple in any summer party. You can pretty much get the same thing from the food trucks in New York City during lunch hour, or in the early morning after the bars. 

 

I shouldn't really say grilled pork chops here. This is really more of a barbecue since it has some last minute basting of sauce. But what makes this pork chop different is I don't marinate it. I was thinking of the average person who passes by the supermarket after work, on the way home. That person won't have the time to marinade anything. So this no frills pork chop is really for them. To be honest, you can do this in the oven, on the grill or a stove top.

 

DIRECTIONS

 

Set grill on medium to high heat.

 

Season pork chops with salt and pepper. If they are too thick, cut them in half. In my experience, the thick ones cook much longer; plus the outside dries up before the inside gets cooked enough. I prefer to quickly sear on high and take out quickly before they dry out.

 

Cut granny smith apples in quarters. Remove the core. Toss in oil, salt and pepper and grill for two minutes. You want it cooked but not mushy.

 

In a bowl, whisk ketchup, molasses, mashed chipotle in adobo, worcestershire, salt and pepper until smooth.

 

Just before you take out pork chops, brush thoroughly with sauce. Then remove from heat and let rest.

 

I'd serve this with shredded potato pancakes.