Maple Mustard Barbecued Pork Chops
- 1/2 cup dark amber maple syrup
- 4 tablespoons spicy brown mustard (1/4 cup)
- 1/4 cup apple cider
- 1/4 medium onion, finely chopped
- 1/2 teaspoon allspice (eyeball it)
- 1 teaspoon ground cumin (1/3 palmful)
- 8 center-cut boneless pork loin chops, 1-inch thick
- Extra virgin olive oil (EVOO), for drizzling
- Grill seasoning blend, such as McCormick brand Montreal Steak Seasoning or salt and pepper
- 3 Golden Delicious apples, sliced crosswise into 1/2-thick inch disks
Pre-heat grill pan or nonstick pan over medium-high heat or pre-heat indoor tabletop grill to high.
Pre-heat oven to 350°F.
Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for five minutes until sauce begins to thicken a bit.
Coat chops lightly in EVOO and season with salt and pepper. Cook chops on hot grill pan or tabletop grill for three minutes on each side. Baste chops liberally with sauce, then cook 2-3 minutes more.
Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10-12 minutes, until your apples are ready to come off the grill pan (see next step).
Wash apples, but do not core or peel. Coat apple slices with a drizzle of EVOO. Season with grill seasoning or salt and pepper. Cover grill pan or tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook three minutes on each side; you don’t want them too soft, just tender.
Platter chops with apples alongside and serve.