Maple Butter Glazed Pork Chops

INGREDIENTS

PORK CHOPS

• 4 Pork chops, 1 inch cut, bone-in
• 5 Tbsp maple syrup
• 5 Tbsp butter, melted
• 1 Tbsp olive oil
• Salt and Pepper, to taste

SWEET POTATO AND PECAN STUFFED APPLES

• 4 Pink Lady baking apples
• 2 Medium size sweet potatoes
• 1 Tbsp olive oil
• 2 Tbsp pecans, whole
• 2 tsp maple syrup
• 1 Tbsp butter, melted
• Salt and pepper, to taste

PREPARATION

PORK CHOPS

1. Turn on 1/2 the BBQ & heat to 400 degrees Fahrenheit.
2. Rub the pork chops with the oil, salt & pepper.
3. Combine the maple syrup with the melted butter in a bowl.
4. Place on the direct heat and cross-hatch grill marks. During this process baste the meat with the maple butter glaze.
5. Transfer over to the indirect heat side and bake with the lid closed. The meat is done when internal temperature is 150 degrees.
6. Rest for 5 minutes and finish with remaining glaze.

SWEET POTATO AND PECAN STUFFED APPLES

1. Turn on 1/2 the BBQ & heat to 400 degrees Fahrenheit.
2. Peel and slice the sweet potatoes.
3. Rub sweet potatoes with a touch of olive oil and grill until fully cooked. (Start them on the hot side then move to indirect heat source).
4. In a pan, lightly toast the pecans. Coarsely chop the pecans, leaving 4 of them whole and off to the side as garnish.
5. Chop or mash the sweet potatoes in a bowl and add the butter, maple syrup, chopped pecans, salt & pepper.
6. Hollow out the apple and stuff with sweet potato.
7. Place the apples on the indirect side of the barbecue and close the lid.
8. Cook for approximately 20-22 minutes, or until just tender.
9. Garnish each stuffed apple with a whole toasted pecan.