4 thick-cut, bone-in pork chops (smoked at 225 with 2oz. Apple wood for 2 hours, salted and peppered + dry rub; chops will be only partly cooked)
1/2c Minced Shallots
4 tbsp Butter
1/2c Malaga or other sweet, desert wine (Vin Santo, Sauterne e.g.)
3 tbsp Molasses
1 tbsp Apple Cider Vinegar
3/4c Chicken Stock
2 Firm Red Apples like Gala or Fuji, sliced 1/8th inch thin
Salt and Pepper
Sweat shallots in the melted butter over medium high heat for 5 minutes, add Malaga and allow to reduce. Stir in molasses and vinegar. Add salt and pepper. Lay sliced apples in the liquid over medium heat. Add stock and allow Apples to poach as liquid reduces. Heap poached apple slices over the chops after they come off of the grill; finish with pan juices.
Garnish with a Rosemary Sprig
Finish Pork Chops on the grill for marks and crust
