You want them at 145☏ for maximum juiciness. To keep pork chops from drying out, keep an eye on the temperature. This easy preparation uses bottled sauce and a few extra ingredients, and it can be made right on the stovetop. Top each chop with a spoonful of the applesauce. You don’t have to grill pork chops for great barbecue flavor. Transfer the chops to a platter, cover loosely with aluminum foil and let rest for 10 minutes. Turn the chops over and repeat the grilling and rotating process on the second side until an instant-read thermometer inserted into the center of a chop registers 140° to 145☏, 8 to 10 minutes more.
Use a spoon to spoon the melted garlic butter over the chops, flipping the chops a couple of times, and basting away. Drain the excess oil off, if any, then add the apples, applesauce, water, onion, Worcestershire, garlic. Rotate the chops 180 degrees and cook for 5 to 7 minutes more. Add the butter to the pan, and when melted, add the garlic. Heat the oil and brown the pork chops on both sides. Cook until grill marks appear underneath, about 3 minutes. Remove the pork chops from the marinade and place the chops on the grill. Preheat an electric indoor grill to 400✯. Fit a food mill with the medium disc and set over a large bowl. Cover and cook, stirring occasionally, until the apples are softened, 18 to 20 minutes. Start by bringing the salt, sugar, and half the water to a boil. In a large pot over medium-high heat, bring the 2 cups wine to a simmer and simmer until reduced to 3/4 cup, about 15 minutes. Refrigerate for 2 hours, turning the bag occasionally. Transfer to a sealable plastic bag and add the pork chops. In a small bowl, stir together the garlic, thyme, sage, the 1 Tbs. INGREDIENTS 1 ts nutmeg Fresh ground 1/2 c Water zest of 1 lemon 4 1-inch thick Loin pork chops 2 ts Cinnamon Pork Chops Applesauce 12 Tart apples.
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