Combine concentrate, vinegar, syrup, sage, salt and pepper. Add pork chops and close in a Ziploc bag; refrigerate 4-24 hours. Prepare a medium-hot fire in a charcoal or gas grill; grill chops over direct heat to 150 internal, about 10 minutes, turning once. Serve with Sizzling Applesauce. Can also be seared on an indoor grill, pan or under the broiler. Serves 4 Sizzling Applesauce In a medium saucepan, combine 3 large Granny Smith apples (cored and sliced), 1/2 cup sugar, 1/4 cup apple cider vinegar, 3/4 teaspoon salt, 1 whole clove, 1 cinnamon stick and 1 jalapeno chile* (cored, seeded and cut in half). Bring to a boil, lower heat, cover and simmer for 20 minutes, until apples are soft. Remove from heat; discard clove and cinnamon stick. Puree mixture in food processor. Cover and let cool at room temperature up to 3 hours or, if making ahead, cover and refrigerate for up to one week.
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