2 tablespoons of the apple juice, 1 tablespoon of
the brown sugar, 1 tablespoon of the olive oil, and
2 teaspoons of the rub. Seal the bags and shake
to mix. Place 4 pork chops in each bag, seal, and
shake again to coat the chops. Refrigerate for at
least 4 hours or overnight.
remaining 1quart apple juice with the ketchup, garlic,
and vinegar and bring to a boil over high heat,
stirring once or twice. Reduce the heat to medium
and simmer, stirring occasionally, until reduced to 2
cups, about 30 minutes. Season with salt.
2 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
4 teaspoons Only Rub (page 22)
8 bone-in pork chops, about 1inch thick (10 to
12 ounces each)
1 cup ketchup
6 garlic cloves, thinly sliced
1/4 cup red wine vinegar
Salt
page 5) to high heat.
the marinade, and season the chops with salt. Grill
uncovered until nicely charred and just pink in the
center, about 12 minutes per side. Brush a thick layer
of the glaze on each chop, cover the grill, and cook
until the pork is nicely bronzed, about 3 minutes.
Remove from the grill, loosely cover with foil, and
rest for 10 minutes before serving.
make the glaze as directed above. When ready to
cook the pork chops, preheat the oven to 400°F.
Remove the chops from the marinade, discard
the marinade, and heat 2 tablespoons olive oil in
a large ovenproof skillet over medium-high heat.
Working in batches, cook the chops until browned,
3 to 5 minutes per side, transferring them to a plate
when done. Arrange the chops in 1large or 2 small
roasting pans, brush a thick layer of the glaze on
each chop, cover loosely with foil, and cook in
the oven until the pork is cooked through, 8 to 11
minutes. Remove the pan from the oven and rest
for 10 minutes before uncov ering and serving.