Pork Chops with Apple Sauce

Pork Chops with Apple Sauce

Serves 4


Pork and apple sauce is a classic that’s extremely easy to do – but the meat can soon dry out, so keep on top of the temperature of the flesh with the BBQ Meat Thermometer and you’ll have chops that are lipsmackingly succulent.

For the apple sauce
2 Granny Smith apples
60g apple juice
100g Gewurztraminer wine
50g Chardonnay vinegar
80g white caster sugar
6.5g mustard powder
¼ tsp salt
25g Dijon mustard
3g white mustard seeds, soaked overnight in water
3g black mustard seeds, soaked overnight in water

For the pork chops
grapeseed oil
4 bone-in pork loin chops

Peel and grate the apples and place into a pan along with the apple juice. Cook over a low-medium heat to a puree, approximately 15-20 minutes. Add the remaining ingredients apart from the mustard seeds and bring to the boil for 1 minute. Remove from the heat and use a hand blender to blitz smooth. Stir in the soaked mustard seeds and serve warm alongside the grilled pork chops.

Preheat a BBQ. Rub a little grapeseed oil onto each pork chop and season with salt. Once the BBQ is ready, place the pork chops on the grill and cook by flipping every 15 to 20 seconds. Remove from the grill once the internal temperature reaches 55°C. Place onto a cooling rack set over a tray for 10 minutes to rest where the internal temperature will continue to rise to 60°C.