Texas Road House’s Mesquite Grilled Pork Chops with Cinnamon Apples

(from castro15’s recipe box)

Categories: Pork

Ingredients

  • Cinnamon Apples:
  • 4 apples (peeled, sliced)
  • 2 tbsp butter, melted
  • 1/3 cup brown sugar
  • 2 tbsp lemon juice
  • 3/4 tsp cinnamon
  • Pork Chop:
  • 2 pork chops with bone, room temp
  • Paste:
  • 2 tbsp olive oil
  • 2 tbsp Worcestershire
  • 2 tsp black pepper, cracked
  • 2 tsp chili powder
  • 2 tsp granulated garlic powder
  • 2 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Mesquite wood chips, soaked in water for at least 30 minutes

Directions

  1. Prepare the apples by cooking all the cinnamon apple ingredients in butter until the apples soften.

  2. When they are ready, set the cooked apples aside. Reheat before serving.

  3. Before you begin with the meat, you need to soak the mesquire chips for at least 30 minutes in cold water.

  4. Leave the pork chop at room temp for 30 to 45 minutes and preheat the grill on high.

  5. Thoroughly mix all the paste ingredients in a bowl. When the paste is ready, spread it over the pork chops, covering them completely.

  6. Remove the chips from the water and place them in a foil pan.

  7. Place the pan directly over the fire from the grill and cook the chops on both sides for about 6 minutes. When the meat is seared, lower the heat to medium.

  8. Place the pork over indirect medium heat and cook for another 25 minutes.

  9. Remove the pork from heat, wrap it in foil and let rest for another 5 minutes.

  10. Transfer the pork to a plate with the reheated apples. Serve the entire dish.

Email to a friend | Print this recipe | Back