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This recipe was featured in The Main Event.
Marian Evoniuk | Pedernales EC
Pork and apples are a perfect pairing, and the spices in Evoniuk’s compote make this a cozy, comforting dish that’s ideal in winter, even while we fire up the grill. Any extra compote is delicious served warm with whipped cream.
Chai Spice Apple Compote
1 tablespoon butter
1 shallot, peeled and chopped
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon salt
2 large Granny Smith apples, peeled, cored and coarsely chopped
2 tablespoons light brown sugar
Zest and juice of 1 large lemon
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon dried parsley
3 pounds (about 4) pork center rib chops, bone in, 1 1/4–1 1/2 inches thick
2 teaspoons garlic powder, divided use
1. Compote: Combine butter and shallot in a 10-inch skillet and cook, covered, over medium-low heat until shallot is tender. Add the spices and salt and stir about 30 seconds. Add the apples, brown sugar, lemon zest and juice, and cover, cooking over medium heat until apples are crisp-tender, about 7–10 minutes. Remove skillet from heat, transfer compote to a medium glass serving bowl and set aside.
2. Pork Chops: Prepare outdoor grill for indirect heat. In a small bowl, mix together the salt, pepper, sugar, celery seed, onion powder and parsley. Place pork chops onto a large platter. Sprinkle each side of the chops with 1/2 teaspoon of the seasoning and 1/4 teaspoon of the garlic powder.
3. Place a 12-by-24-inch sheet of nonstick foil onto the grill grate, nonstick side up. Arrange pork chops on top. Grill pork chops 10 minutes on one side, then flip and grill 10 minutes on the other side. Flip pork chops again, grill 5 minutes, then flip and grill 5 minutes on the other side. Cook pork chops to 160 degrees, continuing to flip every 5 minutes as needed. Remove chops onto a clean platter, tent with foil and let rest 5 minutes. Serve with chai spice apple compote.