Porterhouse Pork Chops with Cinnamon Apples
BBQ Spot
4
Essential Tools
Sharp paring knife
Cutting board
Oven thermometer
Aluminum foil
Instant-read thermometer
Ingredients
- 4 (2-inch thick) pork chops (about 1 pound each)
- 2 tbsp Rub Some Butt BBQ Seasoning™
- 2½ Tbsp vegetable oil
- 1 cup KC Butt BBQ Sauce™
- 2 Honeycrisp or Granny Smith apples, cut in half through the core, seeds removed
- 2 Tbsp unsalted butter, cut into small pieces
- 1 tsp ground cinnamon
Directions
- Use a sharp paring knife to remove excess fat from the pork chops. Rub the pork chops with the Rub Some Butt BBQ Seasoning so the flavors can penetrate the pork chops.
- Cover and refrigerate the pork chops at least 2 or up to 24 hours.
- Remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash.
- Spread the coals onto one side of the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.
- Using a kitchen brush, apply 1 tbsp oil to the tops of the pork chops.
- Once the temperature of the grilling chamber reaches 450°F, use tongs to place the pork chops oiled side down on the hot grill grate directly above the coals. Resist the urge to move pork chops. Leaving the lid open, cook for 3 minutes then use tongs to rotate the pork chops 45 degrees and cook on the same side for 3 more minutes to create crosshatch marks. Brush the tops of the pork chops with 1 tablespoon oil and flip the pork chops over.
- Cook for 3 minutes, rotate and cook 3 more minutes.
- Move the pork chops to the opposite side of the hot grill grate over the unlit part of the grill. Close the grill for 8 minutes or until an instant-read thermometer inserted into the pork chops reaches 140°F (internal temperature will rise 5° to 10°F upon standing); brush the KC Butt BBQ Sauce over the tops of the pork chops during the last 4 minutes of grilling.
- Transfer the pork chops to a cutting board, tent with aluminum foil and let stand 10 minutes before serving.
- Serve with the cinnamon apples.
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- Using a kitchen brush, apply the remaining ½ tablespoon oil to the cut sides of the apples.
- Use tongs to place the apples oiled side down on the hot grill grate directly above the coals. Cook for 6 minutes, flip the apples and cook for 3 more minutes or until a knife can easily be inserted into the apples.
- Transfer to a plate and top the apples with the butter and sprinkle with cinnamon.
