Rosemary, Fennel & Chili Flake Rubbed Bone-In Pork Chop with Grilled Apples and Potatoes
Let's get grilling
Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 650°F.
Prep the pork chops: Generously season both sides with salt and pepper, your spices (chili flakes, garlic powder, Spanish paprika) and chopped fresh rosemary (1 tbsp). Drizzle with olive oil.
Prep the apples: Toss with pinch of salt, sugar, and olive oil (1 tsp). Pro Tip: Salt helps with the sweetness and sugar helps with the caramelization.
Prep the potatoes: Season with salt and pepper, pinch of garlic powder, olive oil (1 tbsp).
In a cast iron skillet, melt 3 tbsp of butter. Cut grilled apples into chunks and put in the melted butter along with a sprig of sage. Slowly spoon the butter over the apples to infuse with flavor. Cook for 2–3 minutes. Take apples out of the iron skillet and put them into a bowl of their own. Add 2 tbsp of butter to the same skillet and add your grilled potatoes with a sprig of rosemary. Cook for 3–4 minutes.
Lay a bed of potatoes on the plate and put the pork chop on top. Put a nice scoop of apples on the side and garnish with a sprig of rosemary. Enjoy!
Ingredients
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12 oz. bone-in pork chops
2 pieces
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apples cut into thick slices (Gala apples are suggested, but personal preference)
2
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Yukon Gold potatoes cut into steak fries (large wedges)
2
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olive oil
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salted butter
5 tbsp.
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sprig of sage
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bundle of fresh rosemary
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red chili flakes
1 tsp.
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garlic powder
0.5 tsp.
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Spanish paprika (regular paprika works)
0.5 tsp.
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sugar
0.5 tsp.
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kosher salt
-
fresh ground pepper
Credit: Recipe created by Meherwan Irani on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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