The easiest grilled pork chop recipe ever.

Serves: 1

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Ingredients:

• ½ pound, 1-inch thick (about 227g) pork chop, bone-in, nice fat cap

• Grill seasoning, to taste (your favorite brand)

• Applesauce, the thicker the better 

Method:

1. Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes.

2. Season the pork chop with salt.

3. Once the grill is hot and ready, using tongs, rub the grill grates with the fat cap of the pork chop. This will start rendering the fat on the pork and oil your grate at the same time.

4. Place your pork on the grill and cook for 3-4 minutes, then turn 45 degrees, and cook for another 2-3 minutes. Flip the chop and cook for 2-3 minutes, then turn 45 degrees, and cook for an additional 2-3 minutes. That will get you those classic hatch grill marks. Remove from the heat and allow the pork to rest. 

5. If your applesauce is watery, you can strain it in a fine mesh strainer, but if it is thick enough, you can make a nice quenelle (an egg-shaped dollop) and place it on top of the pork chop immediately before serving. Optionally add half a slice of compound butter such as the 3-ingredient Spicy Chili Crisp butter and place under a broiler on high (or use a chef’s torch) to melt the butter. If you do use the broiler, watch it carefully to make sure you remove the dish the moment you see the butter starting to melt.