For a seasonal and much more flavorful twist on traditional pork and apples, we grill the apples before we make the sauce, then add two dynamic ingredients: rum and horseradish. The recipe is simple and doesn’t take much time, but the payoff is huge. (And if you want to get fancy, you can cut an apple into rings, grill it up and use it as garnish like we did.)
We recommend using ⅓ cup of brown sugar for the applesauce, but you may want to adjust that to your own liking. Like any recipe with fruit, the natural sweetness will vary from plant to plant, so stick with the ⅓ cup if you’re using a somewhat tart apple, but reduce it if you’re using an apple that’s already really sweet. The safest bet is to add the sugar in increments and stop when you hit your perfect sweet spot. And if you want to add more rum than we do, by all means, go for it!
Pork Chops with Boozy Grilled Applesauce
2 thick-cut, bone-in pork chops
¼ cup olive oil
2 tablespoons apple cider vinegar
Freshly-ground black pepper
For the sauce:
1 orange, halved
⅓ cup brown sugar
½ teaspoon vanilla extract
1 shot good rum
½ teaspoon ground allspice
2 teaspoons ground horseradish
Add the pork chops to a freezer bag with the olive oil, cider vinegar, barbecue rub, salt and pepper. Allow it to marinate in the fridge for 2 hours.
Set your grill up for direct grilling. Grill the pork chops directly over the fire, turning them occasionally for about 10 minutes or until they’re cooked to your desired doneness.
Slice the apples and squeeze the juice of half the orange all over the flesh. This will help prevent browning while they wait to go on the grill. Grill the apples for about 4 minutes total, until they have grill marks and have softened.
Add the grilled apples to a food processor with the juice of half an orange, the brown sugar, vanilla, rum, allspice and horseradish, and pulse until everything is blended and well-incorporated. Taste and adjust seasoning as desired.
Serve the grilled chops with the sauce and enjoy!