Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Apple Compote | The Kitchen

No better combo than pork chops and apples! #TheKitchen, Saturdays at 11a|10c Get the recipe ▶ https://foodtv.com/3m0lThp Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 2 hr 55 min (includes resting time) Active: 40 min Yield: 4 servings Ingredients 3 tablespoons turbinado sugar 2 tablespoons kosher salt 1 tablespoon ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon freshly ground nutmeg 1/4 teaspoon ground ginger 4 bone-in, 1-inch-thick pork chops Caramelized Onion-Honeycrisp Compote, recipe follows Caramelized Onion-Honeycrisp Compote: 2 tablespoons unsalted butter 4 cups 1/4-inch-thick slices sweet onion 2 tablespoons brown sugar 1/2 teaspoon kosher salt 4 cups Honeycrisp apples, peeled and diced into 1/2-inch pieces 1 tablespoon apple cider vinegar 1 bunch fresh chives or green onions, sliced thin, for garnish Directions Special equipment: smoker or gas grill with a smoker box; apple wood, hickory, or your favorite wood chips or pellets Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F. Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high. Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side. Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away! Caramelized Onion-Honeycrisp Compote: Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes. Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #PorkChops #Apples #TheKitchen #FoodNetwork Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote | The Kitchen | Food Network https://www.youtube.com/watch?v=e9_8wxgN-wo&feature=youtu.be