|Thick pork chops||4 (Bone in)|
|Apple sauce||2 Cup (32 tbs)|
|Ground mustard||1 Tablespoon|
|Kosher salt||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Olive oil||4 Teaspoon|
|Ground all spice||1⁄2 Teaspoon|
1. In a medium bowl, combine the ground mustard, cumin, paprika and salt & pepper. Stir to combine.
2. Pour about a teaspoon or so of olive oil on each pork chop, then massage in the rub. Flip the chops and do the same on the other side. Each pork chop should have a good coating of the rub all around.
3. Toss into a zip-lock-style bag and allow to sit for at least 20 minutes. If you’re a plan-ahead-kinda-guy, rub the chops in advance, then put them in the fridge for say 2 hours, and up to 24 hours. Take them out about 30 minutes before you’re ready to grill them.
4. Pre-heat a grill pan over high heat (a large cast iron skillet will work to, or better yet, get that barbecue goin’!)
5. While you’re waiting, pour the apple sauce into a medium sauce pan over low heat and add in the allspice and bay leaf. Give it a stir once in a while. Making sure it barely simmers and never boils.
6. Once your cooking device is good and hot, throw down the chops. Let them go for about 4-5 minutes, then rotate them 45 degrees. DON’T FLIP THEM YET, DUDE! This puts that cool lookin’ crosshatch pattern on your chops that they do in the restaurants you can’t afford to go to very often.
7. After 4 or 5 more minutes, flip the chops and lower the heat to medium. After 4 minutes on this side, do the 45 degree rotation once again and you’ll have some sexy looking pork chops when you’ re done. Let them go for a least 4 to 5 more minutes. For medium, they should get to an internal temperature of 145 degrees. Don’t be a cheapskate and invest in a meat thermometer if you don’t have one, you’ll be glad you did.
8. Once the chops are ready, remove them from the heat and put them on a platter, covering with foil and allow to rest for about 5 or 6 minutes. This allows the juices to re-distribute and not run all over the place when you cut into them. HOWEVER, you’ll still get a little bit of juice in your platter. But don’t let that go to waste! no, No, NO! Stir a teaspoon or two into your apple sauce. Oh yeah. That’s right.
9. To serve, put a heaping tablespoon of apple sauce in the middle of your plate, then a chop and top with a little more apple sauce. This is one good bite, Dude. Well, many good bites for that matter.