- 4-6 boneless pork loin chops
- 1 (11 oz) bottle of Roasted Apple Grille Sauce by Stonewall Kitchen
- If time allows, marinate the pork chops in the sauce for a few hours or overnight. (I recommend doing this in a saucepan in the fridge, since you’ll want to boil the marinade in the next step – one less dish that way!)
- Heat the grill to 375-400 degrees. Remove the pork chops from the marinade, leaving some of the sauce on them for color and flavor. Boil the remaining marinade so you can use it to baste the chops later and pass the extra sauce at the table!
- Grill the chops over direct heat, 5-6 min on one side (rotating them 90 degrees halfway through for grill marks), then 5-6 min on the other side (again, rotating 90 degrees halfway through). Then move the chops to indirect heat and cook with the grill lid down, flipping and basting with boiled sauce every 3 minutes until the internal temperature reaches 145 degrees. Our chops were super, super thick – a solid 1.5 inches! – so they took 8-10 minutes once they were over the indirect heat, but your average chop won’t need that much time. That’s why a thermometer is so helpful (we use this Weber one).
- Serve the pork chops with the remaining sauce for dipping.
Please note that the prep time does not include marinating the meat!
We used the whole bottle of sauce to marinate the meat, and really enjoyed passing the boiled leftovers at the table to use as a sauce. If you’re not a sauce person, you can be skimpier with the sauce in the marinating step and not use the whole bottle.