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- 4 (12-oz. each) Midwest Pork bone-in thick-cut pork loin or rib chops, about 1¼-inch thick
- 3 cups hard apple cider, divided
- 1 ¼ cups Full Circle Market organic raw unfiltered apple cider vinegar, divided
- 1 tbsp kosher salt
- 2 medium apples, such as Red Delicious or Granny Smith, cored and cut into matchsticks
- ½ cup Hy-Vee granulated sugar
- 2 (3½ inch each) cinnamon sticks
- 2 fresh bay leaves
- 2 tbsp Hy-Vee butter
- Fresh Italian parsley, for garnish
Place pork chops in a large resealable plastic bag. Combine 1 cup hard cider, ¼ cup apple cider vinegar, and salt in a small bowl. Pour over pork chops; seal bag. Turn bag evenly to coat pork chops with marinade. Refrigerate 1 to 2 hours, turning occasionally.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375°).
Place matchstick-cut apples in a small bowl; set aside. Heat remaining 2 cup apple cider vinegar sugar, cinnamon sticks, and bay leaves in a smalls saucepan over medium-low heat until sugar dissolves, stirring occasionally. Pour over apples; let stand 3 to 5 minutes. Drain; discard cinnamon sticks, bay leaves, and liquid.
Remove pork chops from marinade; discard marinade. Pat pork chops dry with paper towels. Grill 14 to 16 minutes or until pork chops reach 145°, turning once halfway through. Transfer to a serving platter. Loosely cover with foil and rest 3 minutes.
Meanwhile, bring remaining 2 cups hard apple cider and butter to a boil in a large skillet over medium heat. Reduce heat; simmer 10 to 14 minutes or until reduced to ½ cup.
Pour apple cider mixture over pork chops; top with apples. Garnish with parsley, if desired.