Kiawe Wood-Smoked Pork Chops With Green Apple Chutney

Recipe Ingredients

1 cup	237ml	Green Apple Chutney - (see recipe)
		= (or use good-quality storebought)
4		Double-cut bone-in pork chops - (16 oz ea)
1 1/2 teaspoons	7.5ml	Salt
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Essence
		= (see Bayou Blast recipe)
1 tablespoon	15ml	Kiawe wood chips - (to 2) - see comments
2		Mirlitons - peeled, and
		Cut into 1/4" thick lengthwise slices
2 tablespoons	30ml	Vegetable or olive oil
4 cups	948ml	Apple cider
		Peels and cores from 6 Granny Smith apples - reserved from
		Making the Chutney
1 tablespoon	15ml	Soy sauce

Recipe Instructions

Make the Green Apple Chutney and allow to cool. Reserve the peels and cores from the Granny Smith apples to make the apple-soy glaze.

Season each pork chop with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/4 teaspoon of the Essence.

Place the kiawe wood chips in the bottom of a stovetop smoker and position the smoking rack on top of the chips. Close the smoker and set over medium-high heat until smoke begins to appear. Working quickly, open the lid of the smoker and position the pork chops on top of the smoking rack. Close the top of the smoker and continue smoking the pork chops over medium-high heat for 5 minutes. After 5 minutes, turn off the heat and allow the pork chops to smoke in the stovetop smoker, undisturbed, for 20 minutes.

Prepare a grill.

While the pork chops are smoking, grill or saute the merliton slices. Combine the merliton slices with 1 1/2 tablespoons of the vegetable oil, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of pepper and remaining 1/2 teaspoon of Essence and toss to combine. Grill over high heat for about 3 minutes on each side, or until slightly charred and tender. Transfer to a serving platter, cover with foil and set aside.

Make the soy-apple glaze by combining the apple cider and the reserved apple peels and cores to a large saucepan and cooking until reduced to about 1/2 cup, and sauce is thick and syrupy, 30 to 40 minutes. Strain the syrup over a fine meshed sieve and discard the apple peels and cores. Add the soy sauce to the syrup and stir to combine. Transfer to a small bowl and set aside to cool.

When the chops have smoked for 20 minutes, remove them from the stovetop smoker and brush on both sides with the remaining oil. Grill for about 10 minutes on each side for medium. Serve immediately, with the grilled merliton slices and the Green Apple Chutney and drizzled with the apple-soy glaze.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C08) - from the TV FOOD NETWORK

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