Glazed Pork Chops with Grilled Apples
Pork chops and apples make a natural pair. Preparing both on the grill gives them a mildly smoky flavor.
- 4 boneless pork top loin or sirloin chops, cut 3/4-1 inch thick (about 4 ounces each)
- 1 1/2 teaspoons Lemon Rosemary Rub, divided
- 2 teaspoons finely chopped , peeled fresh gingerroot
- 1/3 cup apricot preserves
- 3 tablespoons Dijon mustard
- 2 medium Braeburn apples, cored and cut crosswise into 1/2-inch slices
Prepare grill for direct cooking over medium coals. Season both sides of pork chops with 1 teaspoon of the seasoning mix.
Peel gingerroot; finely chop using Food Chopper. Combine gingerroot, preserves, mustard and remaining seasoning mix in Small Batter Bowl; mix well. Core apples; cut apples crosswise into 1/2-inch slices using Chef's Knife.
Lightly grease grid of grill. Brush one side of apples and pork chops with glaze using BBQ Basting Brush. Place apples and pork chops, glazed side down, on grid of grill. Grill apples 3 minutes and pork 5 minutes, covered, turning once using BBQ Turner. Brush apples and pork chops with remaining glaze. Grill, covered, 3-5 minutes or until internal temperature for pork reaches 160°F for medium doneness.
- 4 servings
Nutrients per serving:
Calories 360 (25% from fat), Total Fat 10 g, Saturated Fat 3 g, Cholesterol 95 mg, Carbohydrate 31 g, Protein 38 g, Sodium 500 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 4 low-fat meat (2 carb)
The pork chops used in this recipe are from the loin section, which is found to be leaner than many cuts of beef and even skinless chicken thighs.
If desired, 1 teaspoon dried rosemary leaves, 1 garlic clove, pressed, 1/2 teaspoon salt and 1/4 teaspoon black pepper can be substituted for the Rosemary Herb Seasoning Mix.
Gala, or other red-skinned apples may be substituted for the Braeburn apples.
A quick way to core apples is using The Corer™, which removes cores and seeds instantly.