There are some things that just seem to go together. The Fourth of July, Pork Chops, apple butter, pecans and Double Cola are some of those things.
The flavors mix well, it’s perfect for a fall recipe and the ingredients are easy to come by. In fact, you may have everything in your kitchen right now.
This recipe is very easy and only requires a short time for the marinade and minimal stove top skills for the reduced Double Cola and pecan topping. I’ve grilled over charcoal as well as with using my Vermont Casting gas Grill.
And yes, you can substitute the Double Cola if needed. Just avoid Diet versions.
- Pork Chops
- Apple Butter
- 1 apple, diced small
- pecans, chopped
- hot sauce
- Can of Double Cola – or your favorite – not diet.
Grab some nice, thick pork chops or pork steaks and coat them with apple butter, cover and chill. For the sauce, dice up some apples into small pieces. Then grab some chopped or crushed pecans, a Double Cola, or your favorite cola – not diet, pecans, a splash of hot sauce and a spoon full of butter. While the chops are cooking on the grill use your side burner, or cook inside, to heat the butter in a skillet.
Add in the pecans and apples to brown a bit. Then add in the coke careful not to burn yourself. It will foam up. Add a few dashes of hot sauce and allow the mix to reduce by a third before topping your chops. Be careful to not over reduce the sauce as the sugars in the sugar may turn bitter.
Kent Whitaker is a culinary writer and cookbook author. He is the winner of the Emeril Live BBQ contest and winner of an American Authors Association Gold medal. Kent’s books are in bookstores nationwide and are available online. Kent lives in Chattanooga with his wife, son and two crazy dogs. Visit him online at www.thedeckchef.com or twitter @thekentwhitaker .