Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote

(from castro15’s recipe box)

Categories: Pork


  • 3 tablespoons turbinado sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 bone-in, 1-inch-thick pork chops
  • Caramelized Onion-Honeycrisp Compote, recipe follows
  • Caramelized Onion-Honeycrisp Compote:
  • 2 tablespoons unsalted butter
  • 4 cups 1/4-inch-thick slices sweet onion
  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 4 cups Honeycrisp apples, peeled and diced into 1/2-inch pieces
  • 1 tablespoon apple cider vinegar
  • 1 bunch fresh chives or green onions, sliced thin, for garnish


  1. Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F.

  2. Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high.

  3. Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side.

  4. Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away!

  5. Caramelized Onion-Honeycrisp Compote:

  6. Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes.

  7. Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm.

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