- 6 12 ounce bone-in pork rib chops
- 2 tablespoons olive oil
- Kosher salt and ground black pepper
- 4 Granny Smith apples
- 1/2 cup cognac
- 1/4 cup raisins
- 2 tablespoons brown sugar
- 1 stick cinnamon
- 3 tablespoons unsalted butter
- 1 teaspoon balsamic vinegar
- Brush the chops with 1 tablespoon of the oil and season with salt and pepper. Place chops on an uncovered grill rack directly over medium coals. Grill 16 to 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 160 degrees F, turning once.
- While the chops are cooking, peel and chop the apples. In a sauté pan heat the remaining 1 tablespoon oil over medium heat. Add the apples and sauté for 5 minutes, or until tender. Remove from the heat. Carefully add the cognac, raisins, brown sugar, and cinnamon.
- Return to heat and bring to a boil. Reduce heat and simmer until the alcohol burns off and liquid is reduced to desired consistency. Remove cinnamon stick. Add the butter and the balsamic vinegar. 4. Place the chops on a serving plate. Spoon the apple butter mixture over the chops. Sprinkle with additional ground black pepper.