If you grew up in a family that served meat, chances are you’ve come across a pork chop at some point in your childhood. These memories may or may not be fond. Pork chops are a great meal, but can be tricky to cook. Way too often, if you’re not careful, they’re dried out and tough (sorry, Mom).
As you may have guessed if you read my blog, I’m a fan of pork. And I’m here to tell you pork chops are a delicious, juicy addition to any dinner table. Don’t worry, I’ll talk you through the cooking process.
The only thing that can make a pork chop better? Apples. The sweetness of the apples and the mildness of the pork make for a flavorful meal. With this recipe we’re grilling both, bringing a charred flavor to both.
The real star of this recipe, however, is the glaze. It’s one of my favorite things to put on pork—from chops to loins to bacon—but it’s also fantastic on a burger topped with melted brie.
We’re using thin pork chops for this recipe, and grilling them hot and fast.
Glazed Grilled Pork Chops with Grilled Cinnamon Apples
Serves: 4-6 | Prep time: 20 mins.| Cook time: 15 mins.
Ingredients
Pork:
4-6 bone in pork chops, about 1/2” thick
Pinch of salt on each chop
Apples:
3 Granny Smith or Honeycrisp apples, cut into 1/2” slices with seeds removed
2 tbsp melted butter
3 tbsp honey
2 tbsp brown sugar
2 tsp fresh ground cinnamon
Glaze:
1/2 cup apple jelly
1 tbsp Honey
1 tbsp butter
2 tsp Dijon mustard
1/4 tsp Ancho chili powder
1/2 tsp cinnamon
Step-by-Step
Step 1: Light grill and set up high direct heat.
Step 2: Rinse pork chops and pat dry, season both sides of chops with a pinch of salt.
Step 3: Using a basting brush, coat both sides of apple slices with melted butter and place on a wire cooling rack. Sprinkle both sides evenly with brown sugar and cinnamon.
Step 4: Melt apple jelly and butter in a small saucepan over low heat, whisking until it’s smooth and the consistency of syrup. Continue whisking while adding honey, Dijon mustard, Ancho chili, and cinnamon. Keep glaze warm and set aside.
Step 5: Place pork chops and apples over direct heat area on grill.
Step 6: Cook apples about 6 minutes per side, or until they’re nicely browned and grill marks are formed.
Step 7: Cook pork about 4 minutes per side, or until internal temperature reaches 140°F as indicated by an instant read thermometer. Carry over cooking will take these chops to the required 145°F recommended by the USDA.
Step 8: Remove chops and apples from the grill. Drizzle the apples with honey. Pour the warm glaze on the pork chops.
Step 9: Garnish as desired and serve.
One of my go-to weeknight meals, glazed grilled pork chops are a great way to impress when you don’t have a lot of time. Remember to make the glaze and add it to your favorite pork dish (You can thank me later). If you find a great new combo for my glaze, be sure to tag me on Instagram.
Make this Glazed Grilled Pork Chops with Grilled Cinnamon Apples recipe:
- 4-6 bone-in pork chops
- Pinch Salt
- 3 Granny Smith or honeycrisp apples cut into 1/2” slices with seeds removed
- 2 tbsp melted butter
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tsp fresh ground cinnamon
- 1/2 cup apple jelly
- 1 tbsp honey
- 1 tbsp butter
- 2 tsp Dijon mustard
- 1/4 tsp Ancho chili powder
- 1/2 tsp cinnamon
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Light grill and set up high direct heat.
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Rinse pork chops and pat dry, seasoning both sides of chops with a pinch of salt.
-
Using a basting brush, coat both sides of apple slices with melted butter and place on a wire cooling rack. Sprinkle both sides evenly with brown sugar and cinnamon.
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Melt apple jelly and butter in a small saucepan over low heat, whisking until it's smooth and the consistency of syrup. Continue whisking while adding honey, Dijon mustard, Ancho chili, and cinnamon. Keep warm and set aside.
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Place pork chops and apples over direct heat area on grill.
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Cook apples about 6 minutes per side or until they’re nicely browned and grill marks are formed.
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Cook pork about 4 minutes per side or until internal temperature reaches 140°F as indicated by an instant read thermometer.
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Remove from grill, drizzle apples with honey, and pork chops with warm glaze.
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Garnish as desired and serve.
Matt Eads is a former US Marine, self-taught grillmaster, and 
