Barbecued Pork Chops with Sauteed Apples

This is my go-to pork chop recipe during the Fall season. They are easy to make and are always a hit with company. I like to serve them with baked sweet potatoes and a side of kale with bacon and vinegar.

Barbecued Pork Chops with Sauteed Apples

(From Cooking Light Magazine)

Sauce:
1/4 cup packed brown sugar
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce

Pork Chops:
6 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1 teaspoon dried thyme
1 teaspoon garlic salt
1/4 teaspoon ground red pepper

Apples:
2 tablespoons butter
6 cups peeled, sliced Granny Smith apples (~2 pounds)
1/2 cup packed brown sugar
1/8 tsp ground cinnamon

Prepare grill or broiler.

To prepare sauce, combine the first 4 ingredients in a small bowl. Place 1/4 cup sauce in a small bowl, and set aside.

Trim fat from pork. Combine the thyme, garlic salt, and pepper; sprinkle over pork. Place pork on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with remaining sauce.

While pork is cooking, melt butter in a large skillet over medium-high heat. Add apples and saute 6 minutes or until they are just tender. Stir in sugar and cinnamon and stir until sugar melts, about 1 minute.

Serve pork chops with reserved 1/4 cup sauce and top with sauteed apples.

Yield 6 servings (serving size: 1 pork chop, 1 1/2 tablespoons sauce and 1/2 cup apples)