Choose apples that hold together

A mealy storage apple falls apart more readily than a firm, slightly tart one. Keeping the skin helps each wedge remain intact. Choose chops of similar thickness and size rather than relying on total weight. Shallow cuts through a broad outer fat band can reduce curling; avoid cutting deeply into the meat itself. Prepare apples and raw pork on separate plates so the fruit does not pick up raw juices.

Firm apples hold their shape better on the grill than very mealy fruit. Cut substantial wedges and remove the core completely. The chop and apples do not have to finish simultaneously. Set warm apple wedges aside briefly rather than removing the pork early just to match the side dish. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 pork chops, about 7 oz / 200 g each
  • 2 firm apples
  • 2 tbsp canola oil, divided
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 1 tsp thyme leaves
  • 1 tbsp lemon juice

Method

  1. Core the apples and cut each into eight wedges. Toss with lemon juice and one tablespoon oil. Pat chops dry and season with remaining oil, salt, pepper and thyme.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brown chops directly for roughly 4–5 minutes per side, then finish indirectly. Cook apple wedges in a basket alongside for 6–10 minutes, turning carefully once.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. After checking the pork temperature, rest for at least three minutes. Arrange apples beside rather than piled over the chops. Small potatoes complete the plate without requiring an additional sweet sauce.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.