How I Do BBQ

I have to admit that when it comes to barbecue, that's typically Bill's territory. In fact, I'm pretty sure he makes some of the best ribs on Earth. But I can do barbecue, too. It just happens to be slightly more sophisticated than finger-lickin' good!

Barbecue Pork Chops with Sauteed Apples

Ingredients:
1/4 cup brown sugar
1/4 cup ketchup
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried thyme
2 pork chops (bone in or boneless)
1 large Fuji apple, peeled and sliced thin
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon

Directions:
In a small bowl, combine first 3 ingredients. Stir until smooth. Pour half of sauce in a small dish (like a pinch bowl!) and set aside.

Prepare grill pan (or grill!). Combine red pepper flakes, garlic powder and thyme. Sprinkle over both sides of pork chops. Place chops on greased grill over medium heat. Grill 6 minutes on each side, basting with sauce. (Keep in mind that the internal temperature should reach 170 degrees.)

Melt butter in a saucepan over medium heat. Add apples and sautee until soft, about 5 minutes. Add brown sugar and cinnamon. Stir until sugar melts. Serve alongside pork chops with reserved sauce.


Insanely easy, huh? This is one of the simplest, sort of fancy dinners in the book (the Cooking Light annual cookbook, to be exact!). I can recall having major difficulties with pork when I first started cooking because it seems to dry out so easy, which makes it leather-like. But with a little patience, and just one turn on the grill, you'll end up with tender, juicy chops. And while it might not be traditional barbecue, it's awfully tasty.

Oh, and these apples are so good I could eat them for breakfast, lunch, dinner and dessert. It's basically like eating pie filling on your dinner plate!