Grilled Smoked Pork Chops With Caramelized Onions and Apples With Apple Cider Sauce

8 center cut pork chops (8 ounces each), bone-in

1 gallon apple cider

10 whole white peppercorns

8 cinnamon sticks, divided

3 tablespoons butter

2 large Spanish onions, sliced

4 large granny smith apples, peeled, cored and sliced

For the apple cider glaze: Combine apple cider, whole white peppercorns and 4 cinnamon sticks in sauce pot and bring to a boil over high heat. Cook until mixture is reduced to 2½

cups. The liquid should be amber and somewhat syrupy. Adjust seasonings with salt and pepper. Keep warm.

For the onions and apples: In large saute pan over high heat, melt butter. Add sliced onions and 4 cinnamon sticks; cook 1 to 2 minutes then stir. Continue cooking, stirring occasionally so the onions don't burn but take on an amber color. Once onions have softened and are colorful, add sliced apples and cook for about 5 more minutes until apples have softened. Season with salt and pepper. Set aside and keep warm.

For the pork chops: Get charcoal started in grill. Put 1 to 2 cups apple wood chips in small aluminum pan (or in smoke chip tray on gas grills). Moisten chips with water or apple cider. Once coals turn white, spread coals around, and carefully nestle pan with wood chops directly on charcoal. Put grill grate above, and let get hot, 4 to 5 minutes.

Season pork chops with salt and pepper or your favorite BBQ spice rub. Dab a little vegetable oil on pork chops to prevent sticking. Place pork chops on grill over wood chips and cover grill. Cook about 5 to 6 minutes on each side, depending on thickness, until cooked medium. Remove from grill. Keeping the cover on the grill imparts the smoky flavor into the pork chops.

To serve: Put onion and apple mixture on bottom of plate, top with pork chop, and drizzle with apple cider glaze. I would recommend serving with mashed or roasted potatoes.

Serves four.

Chef Joseph Gustafson, Double G Roadhouse, Long Grove