Porterhouse Pork Chops with Cinnamon Apples
Sharp paring knife
- 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
- PREP PORK CHOPS
- 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.
- SET UP CHARCOAL GRILL FOR INDIRECT GRILLING
- 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.
- COOK THE PORK CHOPS
- 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.
- COOK THE CINNAMON APPLES
- 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.
Letting the pork chops stand at room temperature for 1 hour to take the chill off before cooking results in even cooking, and tender, juicier pork chops.
To cook the pork chops on the stovetop: in a large, oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat until it has a nice sheen. Place the chops into the skillet, being sure not to crowd the pan, cooking them in batches if necessary. Cook for 3 minutes, flip the pork chops and cook for another 3 minutes. Transfer the skillet to the oven and cook 8 minutes or until an instant-read thermometer inserted into the pork chops reaches 140°F. Transfer the pork chops to a cutting board, tent with aluminum foil and let stand 10 minutes.
To cook the apples in the oven, place the halved and seeded apples in a baking dish; top with the butter and sprinkle with the cinnamon. Cover with foil and bake in a 375°F oven for 12 minutes or until a knife can easily be inserted into the apples.