If you live in the Oklahoma, Kansas or Texas area, chances are you've visited the restaurant, Red Rock Canyon. My husband LOVES their grilled, bone-in pork chops. I decided to make a similar recipe for him this this week. (I know the way to his heart.) These are a must try. In my opinion, bone-in is the way to go!
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 (8 ounce) bone-in pork loin chops
For the Sweet Onion and Apple Compote
4 T butter, divided
5 c sliced sweet onions
1 – 2 T sugar, or to taste
salt and pepper, to taste
3 c (peeled) thinly sliced or diced apples
Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
Remove pork chops from marinade and discard bag and marinade.
Preheat grill for medium heat and lightly oil the grate.
Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
For the Sweet Onion and Apple Compote
In a large skillet melt 2 T of the butter over medium heat. Add onions and cook, stirring frequently until tender, about 10 to 15 minutes. Add sugar, salt, and pepper and continue cooking until the onions turn golden brown, another 10 minutes or so. If the onions start to burn, reduce the heat. Transfer onions to a bowl or plate.
In the same skillet, melt the remaining 2 T of butter. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Add onion mixture to apples and stir to combine. Cook gently until heated through. Serve warm.
