Kiawe Wood-Smoked Pork Chops with Green Apple Chutney and an Apple-Soy Glaze

Total Time:
2 hr 10 min
Prep:
30 min
Cook:
1 hr 40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 cup Green Apple Chutney, recipe follows or use good-quality storebought
  • 4 (16 ounce) double cut bone in pork chops
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons Essence, recipe follows
  • 1 to 2 tablespoons Kiawe wood chips, see note
  • 2 mirlitons, peeled and cut into 1/4-inch thick lengthwise slices
  • 2 tablespoons vegetable or olive oil
  • 4 cups apple cider
  • Peels and cores from 6 Granny Smith apples ? reserved from making the Chutney
  • 1 tablespoon soy sauce
  • *Kiawe (pronounced kee ah vay) wood is often used in Hawaii in grilling both meat and seafood. The flavor of the smoke is strong, somewhat akin to mesquite.
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Green Apple Chutney:
  • 3 pounds Granny Smith apples, peeled, cored and coarsely chopped (reserve peels and cores from 6 apples for apple-soy glaze)
  • 1/2 cup chopped fresh ginger
  • 1 1/2 cups light brown sugar
  • 1 cup cider vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground cloves
  • 2 cups chopped onions
  • 2/3 cup currants
  • 1/4 teaspoon salt
Directions

Make the Green Apple Chutney and allow to cool. Reserve the peels and cores from the Granny Smith apples to make the apple-soy glaze.

Season each pork chop with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/4 teaspoon of the Essence.

Place the kiawe wood chips in the bottom of a stovetop smoker and position the smoking rack on top of the chips. Close the smoker and set over medium-high heat until smoke begins to appear. Working quickly, open the lid of the smoker and position the pork chops on top of the smoking rack. Close the top of the smoker and continue smoking the pork chops over medium high heat for 5 minutes. After 5 minutes, turn off the heat and allow the pork chops to smoke in the stovetop smoker, undisturbed, for 20 minutes.

Prepare a grill.

While the pork chops are smoking, grill or saute the merliton slices. Combine the merliton slices with 1 1/2 tablespoons of the vegetable oil, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of pepper and remaining 1/2 teaspoon of Essence and toss to combine. Grill over high heat for about 3 minutes on each side, or until slightly charred and tender. Transfer to a serving platter, cover with foil and set aside.

Make the soy-apple glaze by combining the apple cider and the reserved apple peels and cores to a large saucepan and cooking until reduced to about 1/2 cup, and sauce is thick and syrupy, 30 to 40 minutes. Strain the syrup over a fine meshed sieve and discard the apple peels and cores. Add the soy sauce to the syrup and stir to combine. Transfer to a small bowl and set aside to cool.

When the chops have smoked for 20 minutes, remove them from the stovetop smoker and brush on both sides with the remaining oil. Grill for about 10 minutes on each side for medium. Serve immediately, with the grilled merliton slices and the Green Apple Chutney and drizzled with the apple-soy glaze.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a large non-reactive saucepan, combine all ingredients over high heat until the sugar melts and the syrup begins to boil. Stir to combine well, reduce the heat to medium and continue to cook until the liquid has reduced to a thick syrup, the apples are very tender and the onions are transparent, about 40 minutes. Remove from the heat and allow to cool to room temperature. Transfer to a non-reactive bowl and refrigerate, covered, for up to 1 month.

Yield: about 5 cups


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