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Molasses-Mustard Glazed Pork Chops with Apple Butter

I have a real soft spot for pork chops and apples, especially around this time of the year. That's initially why I was into this recipe from Bobby Flay's Grill It!, as the apple butter seemed like an interesting twist. However, this isn't so much "apple butter" as we know it—which doesn't contain any actual butter—but apples cooked with gobs and gobs of real butter. Still wanting my pork and apples to look like pork and apples, I only mixed half of the cooked apples with butter, saving the other half to enjoy on the side. My plan worked.

What didn't work was cooking the pork chops indoors. Now, I know that it's a grilling cookbook, and that I should have known better, but I've had a lot of luck over the years cooking on a cast iron grill pan. Sure, it's missing the aroma of a real charcoal fire, but it is a good compromise for a weeknight. (Plus, I even get the great grill lines!) I just wasn't thinking about that molasses glaze, which is utterly delicious, but also smokes like crazy when it gets over high heat. My smoke detector went nuts. Be careful.

Even still, I think this came out really well. The molasses glaze is balanced by both a Dijon and a whole-grain mustard. The cooked apples made for a perfect accompaniment, and the apple butter, as loaded with actual butter as it was, worked wonderfully well on top of the chop.

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