Grilling season never really ends here in NC, if you have/are a committed griller who doesn’t mind bundling up and braving the cold and dark through the winter – and thankfully, Jay is willing. And although I’ve internally cursed and externally whined about DST and the we-still-haven’t-recovered havoc it wreaks on my children’s sleep habits, I do love how the sunlight in the evenings is like an invitation to fire up the grill. As I’ve probably said an annoying number of times, moving as much dinner preparation outside to the grill as possible is my favorite!
My mom gave Jay a bottle of this Roasted Apple Grille Sauce from Stonewall Kitchen in his stocking at Christmas, and we busted it out last week on some pork chops. MAN, were they good! I was a little afraid it would be too sweet and fruity, but the sauce is a really good balance of sweet and savory, and awesomely chunky (you know there’s real fruit in it!). The ingredient list is normal things you can be happy about eating (roasted apples, maple syrup, dijon mustard…) and I love that you can use it as either a marinade or a sauce.
We actually used it as both – marinating some super-thick-cut pork chops from Costco in the sauce for a couple of hours, and then bringing the sauce to a boil so Jay could brush it on as the chops were cooking, and we could pass it at the table. The pork was so tender and I kind of wanted to lick the sauce off the plate!
We served our roasted apple grilled pork chops with asparagus (also on the grill) and some baked potatoes. Yum! This meal is definitely going to be on repeat.
I think the Roasted Apple Grille Sauce would be awesome on chicken, pork tenderloin, or ribs. I’m going to be on the lookout for other Stonewall Kitchen products, too (our local Harris Teeter carries them – you can find a location near you here). Holler at me if you have a favorite we should try!Print
- 4-6 boneless pork loin chops
- 1 (11 oz) bottle of Roasted Apple Grille Sauce by Stonewall Kitchen
- If time allows, marinate the pork chops in the sauce for a few hours or overnight. (I recommend doing this in a saucepan in the fridge, since you’ll want to boil the marinade in the next step – one less dish that way!)
- Heat the grill to 375-400 degrees. Remove the pork chops from the marinade, leaving some of the sauce on them for color and flavor. Boil the remaining marinade so you can use it to baste the chops later and pass the extra sauce at the table!
- Grill the chops over direct heat, 5-6 min on one side (rotating them 90 degrees halfway through for grill marks), then 5-6 min on the other side (again, rotating 90 degrees halfway through). Then move the chops to indirect heat and cook with the grill lid down, flipping and basting with boiled sauce every 3 minutes until the internal temperature reaches 145 degrees. Our chops were super, super thick – a solid 1.5 inches! – so they took 8-10 minutes once they were over the indirect heat, but your average chop won’t need that much time. That’s why a thermometer is so helpful (we use this Weber one).
- Serve the pork chops with the remaining sauce for dipping.
Please note that the prep time does not include marinating the meat!
We used the whole bottle of sauce to marinate the meat, and really enjoyed passing the boiled leftovers at the table to use as a sauce. If you’re not a sauce person, you can be skimpier with the sauce in the marinating step and not use the whole bottle.
This is not a sponsored post – just a PSA about a product we really enjoyed!