Thick-cut pork chops grilled over direct heat, served with pan-fried apples, sage, and brown butter. The definitive autumn pork chop.
smokeandsoil.com/recipes/grilled-pork-chops-with-apple-and-sage
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Pork Chops
For the Apple and Sage
Pork chops are quick and straightforward on a hot grill. The fat renders and crisps at the edges, while the centre stays moist if you pull it at just the right moment. Overcooking is the main pitfall here, so precision and patience are key.
This recipe leans into the natural sweetness of apple and the earthy warmth of sage to complement the pork’s savoury richness. Cooking over direct heat on a cast iron skillet—whether on your BBQ or in the kitchen—gives you that clean sear and caramelisation that lifts simple ingredients into something satisfying and refined. The butter and brown sugar help to create a glaze that balances the smoky notes with a subtle, nuanced sweetness without overpowering the meat.
Using an instant-read thermometer ensures you hit the perfect internal temperature every time, avoiding the guesswork and letting the pork rest to retain its juices. This is everyday BBQ at its best: straightforward, seasonal, and respectful of the ingredients and the craft. It’s a recipe that rewards attention to detail rather than fancy tricks, and it’s designed to fit seamlessly into your cooking rhythm.
For the Pork Chops
bone-in pork chops (approx. 300g each, at least 3cm thick)
For the Apple and Sage
Bramley or Cox), cored and cut into 1cm thick wedges
roughly chopped
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Fire Management and Prep
Set up the Weber Master-Touch for direct medium-high heat (approx. 200-230°C). Light a chimney starter full of Weber briquettes and, once fully ashed over, distribute them evenly across one half of the charcoal grate. Place the cooking grate back on. If using, add 2-3 small apple wood chunks directly onto the hot coals. Close the lid and allow the grill to preheat for 10 minutes. While the grill heats, pat the pork chops dry with kitchen paper, brush lightly with olive oil, and season generously with salt and pepper.
Sear the Chops
Place the seasoned pork chops directly over the hot coals. Sear for 3-4 minutes per side with the lid closed, aiming for a deep, dark crust. Use the tongs to flip them only once. This initial high-heat exposure is crucial for flavour development.
Cook to Temperature
After the initial sear, move the chops to the indirect heat zone (the side without coals). Insert the probe of your digital thermometer into the thickest part of one chop, avoiding the bone. Close the lid and continue to cook until the internal temperature reaches 60°C. This will typically take another 8-10 minutes, depending on the thickness of the chops.
Cook the Apple and Sage
When the chops reach 55°C, place the cast iron skillet directly over the coals. Add the butter and allow it to melt. Once foaming, add the apple wedges and brown sugar. Cook for 3-4 minutes, stirring occasionally, until the apples begin to soften and caramelise. Stir in the chopped sage leaves and cook for a final minute. Move the skillet to the indirect zone to keep warm.
Rest and Serve
Remove the pork chops from the grill immediately when the internal temperature hits 63°C. Place them on a warm plate or cutting board and cover loosely with foil. Rest for 5-7 minutes. This resting period is non-negotiable as it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender result. The final carry-over temperature will reach the target 65°C. Slice the chops and serve immediately alongside the warm apple and sage mixture.
Rest and Serve
Remove the pork chops from the grill immediately when the internal temperature hits 63°C. Place them on a warm plate or cutting board and cover loosely with foil. Rest for 5-7 minutes. This resting period is non-negotiable as it allows the muscle fibres to relax and reabsorb the juices, ensuring a tender result. The final carry-over temperature will reach the target 65°C. Slice the chops and serve immediately alongside the warm apple and sage mixture.
Health Notes
Pork varies considerably by cut. Loin and chops are relatively lean; belly and shoulder are much fattier. All cuts are a good source of B vitamins and protein. Rendering the fat during cooking reduces the final fat content of the dish.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Temperature Targets
Written by
L Field
