Glazed and Confused

{My serving suggestion is a light salad of mixed greens, sweet onions and a citrus vinaigrette paired with a white wine of your choosing. Mine was Gewurtztraminer (German) but if anyone knows a great Hungarian white, I would LOVE your feedback!!}

The glaze for the chops consisted of a cup of your favorite bourbon, 3 tbsp packed dark brown sugar, 1 tbsp mustard, 1/2 tbsp crushed red pepper and a THAWED can of frozen apple juice concentrate. Combine all five ingredients and bring to a boil on high heat. Lower the heat and simmer 15 minutes. You want it to reduce to 1 cup and thicken. Set aside.

The night before you grill you will need to prep the chops. My father loved to use Paprika in his recipes and (yay!) this is included here.

Combining 1 tsp black pepper, 1 tsp salt, 1 tbsp packed dark brown sugar and 1 tsp Paprika.

Gently rub down your meat as shown here. No pun intended. 

Place in a dish, cover and refrigerate overnight.

Slice a couple apples, and prepare your grill to medium-high heat. I use only charcoal. Make sure the briquettes are grey and smoldering. 

Grill them for 6 to 8 minutes on each side or until cooked through.

Add the apples and glaze on each side, allowing it so set. Remove the chops so they maintain that "glazed" appearance. Also brush a little glaze on your apple slices.

PS. My glaze would not thicken up for some reason I cannot explain. Very odd. My answer is to add 2 HEAPING tbsp of flour. That solved the problem within minutes.