Pork Chops with Cinnamon Apples

First and foremost take your pork chops out of the fridge and let them hang out on the counter. It’s never good to put cold meat on a hot grill. The meat will tighten up and you’ll end up with dry and rubbery food. So let it do it’s thang.

Get your outdoor or indoor grill going to medium/high heat. You could easily do this in a skillet with a little oil or butter as well. I use my Le Creuset grill and it does the trick.

Pull everything out of the pantry. Get yourself situated so you’re not opening and closing cabinet doors with trichinosis hands.

Peel, core and slice your apples. Pop those into a small pan over medium/low with your apple cider, brown sugar, cinnamon and red pepper flakes. Those will take a few minutes to soften up, about 7-10. Keep an eye on them so it doesn’t boil over; that’s a mess easily avoided.

Salt and pepper your chops on both sides. Add your garlic powder and give them a little massage. Get these guys on the grill for about 6-8 minutes (flip half way through).

Once they’re done, remove them from the grill and let them rest, tented with foil so they stay warm.

Check on your apples. Still soupy? If so, mix a little flour and water together, then pour that into the pot. This will help thicken it to your liking.

Once your apples are fork-tender you’re good to go. Slide them on top of the chops and enjoy!