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Dry Aged Porterhouse Pork Chops with Smokey Apple Compote

Cook Time: 35-40 minutes

Think beyond pies and crisps for your apple-picking harvest. This mouth-watering dish packs smokey, fall flavor in every bite!


Pork Chops and Smokey Apple Compote:

  • Dry Aged Porterhouse Pork Chops
  • Croix Valley Sweet Heat BBQ Dry Rub or Pork Rub
  • Canola oil
  • 5 large apples
  • 1 cup white sugar
  • 1/2 tsp. Cinnamon

Pork Rub:

  • 2 cups Brown Sugar
  • 1 cup Granulated Garlic
  • 1 cup Granulated Onion
  • 1 cup Salt
  • 1/4 cup Black Pepper
  • 1/4 cup Paprika
  • 2 tbsp. Cayenne Pepper


Preheat grill to 400°F.

Oil and lightly rub both sides of pork chops. Cover and allow to reach room temperature while cooking apples.

Peel, core, and dice apples into thick chunks.

Place apples in cold cast iron pan and put on bottom grate of grill. Cook until tender (approximately 15 minutes).

Add sugar and cinnamon to apples. Combine and continue to cook for another 5 minutes. Stirring frequently.

Remove apple compote from heat and cover.

Place chops on top grill grate. Cook for 8-10 minutes, flip and cook an additional 8-10 minutes, or until pork reaches an internal temperature of 145°F.

Remove pork from grill and allow meat to rest for 5 minutes.

Serve with apple compote and enjoy!

Recipe from Damon Holter, of Croix Valley Foods.

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