Easy enough: Head to the butcher’s and order a couple of center-cut pork chops (bone-in).  They’ll waive and say “Howdy”, I promise.  With the two pieces of meat, I also recommend a pint of their cole slaw to pair.  Once the goods are bagged, head to the grocer’s and grab one Granny Smith, a Pink Lady or a Braeburn apple.   You really don’t need a lot of the sweet or the tart, I promise.

With the goods at your kitchen counter; grab the chops and season both sides with salt, pepper and a good dash of Old Bay Seasoning and fire up the grill.  Once the coals have begun to turn white, prep-up with this:

1 Granny Smith apple (peeled and cubed)
1 sweet apple (Pink Lady or Braeburn) (peeled and cubed)
1 Tbsp Canola
2 Tbsp (unsalted) butter
2 Tbsp brown sugar
2 Tbsp red pepper flakes
1 tsp salt
2 tsp vanilla abstract
2 Tbsp a.p. flour
4 Tbsp Disarono (hazelnut liqueur)
2 pork chops freshly seasoned and grilled.

Add the apples, butter, sugar and spices to a hot skillet. Add the flour as your thickener along with the hazelnut liqueur and sauté while the chops are grilled. (Please watch for fire flare-ups when adding the liqueur!) Once the chops have rested, plate them and sauce them with the apple-topping and enjoy.

A pork chop that you will not forget for a very long time, I promise.