Go Back
Grilled Pork Chops with Apples and Sage

Grilled Pork Chops with Apples and Sage

Thick pork chops, grilled apple rings, and sage butter make dinner in under half an hour — with one thermometer reading doing the work.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 28 minutes
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

Pork chops and apples
  • 4 bone-in pork chops about 1 inch thick
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 firm apples Honeycrisp or Gala; cored and cut into 1/2-inch rings
Sage butter
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 8 whole fresh sage leaves optional, for crisping

Method
 

  1. Season the chops. Pat the pork chops dry with paper towels. Rub them with the olive oil, chopped sage, salt, and pepper, and let them sit at room temperature while the grill heats, about 10 minutes.
  2. Heat the grill. Preheat the grill to medium-high heat and oil the grates so the chops and apples do not stick.
  3. Grill the apples. Grill the apple rings 2 to 3 minutes per side, until softened with grill marks. Move them to a platter and keep warm.
  4. Grill the chops. Grill the chops 4 to 5 minutes per side over medium-high heat, until well marked on the outside.
  5. Check the temperature. Check the thickest part of a chop with an instant-read thermometer, away from the bone. Pull the chops at 140 degrees Fahrenheit.
  6. Rest 3 minutes. Rest the chops for 3 minutes before serving. Carryover heat brings them to the USDA safe temperature of 145 degrees Fahrenheit, and a faint blush of pink is expected.
  7. Make the sage butter. While the chops rest, melt the butter in a small skillet over medium heat. Add the whole sage leaves, if using, and cook until crisp, about 1 minute. Stir in the lemon juice, spoon over the chops and apples, and serve.