Main
Recipes
Kiawe Wood-Smoked Pork Chops with Green Apple Chutney and an Apple-Soy Glaze (Emeril Lagasse) Recipe

Kiawe Wood-Smoked Pork Chops with Green Apple Chutney and an Apple-Soy Glaze (Emeril Lagasse) Recipe

Posted by

Rate It!

Kiawe Wood-Smoked Pork Chops with Green Apple Chutney and an Apple-Soy Glaze (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup green apple chutney , recipe follows or use good-quality storebought
4 (16 oz) double cut bone in pork chops
1 1/2 tsp salt
1 1/4 tsp freshly ground black pepper
1 1/2 tsp essence , recipe follows
1 to 2 tbsp kiawe wood chips, see note
2 mirlitons, peeled and cut into 1/4-inch thick lengthwise slices
2 tbsp vegetable or olive oil
4 cups apple cider
peels and cores from 6 granny smith apples reserved from making the chutney
1 tbsp soy sauce
kiawe (pronounced kee ah vay) wood is often used in hawaii in grilling both meat and seafood. the flavor of the smoke is strong, somewhat akin to mesquite.
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
3 lb granny smith apples, peeled, cored and coarsely chopped ( reserve peels
1/2 cup chopped fresh ginger
1 1/2 cups light brown sugar
1 cup cider vinegar
1 tsp cinnamon
1 tsp mustard seeds
1/2 tsp crushed red pepper
1/4 tsp ground cloves
2 cups chopped onions
2/3 cup currants
1/4 tsp salt

Directions:

Make the Green Apple Chutney and allow to cool. Reserve the peels and cores from the Granny Smith apples to make the apple-soy glaze.
Season each pork chop with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/4 teaspoon of the Essence.
Place the kiawe wood chips in the bottom of a stovetop smoker and position the smoking rack on top of the chips. Close the smoker and set over medium-high heat until smoke begins to appear. Working quickly, open the lid of the smoker and position the pork chops on top of the smoking rack. Close the top of the smoker and continue smoking the pork chops over medium high heat for 5 minutes. After 5 minutes, turn off the heat and allow the pork chops to smoke in the stovetop smoker, undisturbed, for 20 minutes.
Prepare a grill.
While the pork chops are smoking, grill or saute the merliton slices. Combine the merliton slices with 1 1/2 tablespoons of the vegetable oil, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of pepper and remaining 1/2 teaspoon of Essence and toss to combine. Grill over high heat for about 3 minutes on each side, or until slightly charred and tender. Transfer to a serving platter, cover with foil and set aside.
Make the soy-apple glaze by combining the apple cider and the reserved apple peels and cores to a large saucepan and cooking until reduced to about 1/2 cup, and sauce is thick and syrupy, 30 to 40 minutes. Strain the syrup over a fine meshed sieve and discard the apple peels and cores. Add the soy sauce to the syrup and stir to combine. Transfer to a small bowl and set aside to cool.
When the chops have smoked for 20 minutes, remove them from the stovetop smoker and brush on both sides with the remaining oil. Grill for about 10 minutes on each side for medium. Serve immediately, with the grilled merliton slices and the Green Apple Chutney and drizzled with the apple-soy glaze.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large non-reactive saucepan, combine all ingredients over high heat until the sugar melts and the syrup begins to boil. Stir to combine well, reduce the heat to medium and continue to cook until the liquid has reduced to a thick syrup, the apples are very tender and the onions are transparent, about 40 minutes. Remove from the heat and allow to cool to room temperature. Transfer to a non-reactive bowl and refrigerate, covered, for up to 1 month.
Yield: about 5 cups

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	895.36 Kcal (3749 kJ)
Calories from fat	44.48 Kcal
		% Daily Value*
Total Fat	4.94g	8%
Sodium	4833.29mg	201%
Potassium	1296.35mg	28%
Total Carbs	213.41g	71%
Sugars	177.18g	709%
Dietary Fiber	13.89g	56%
Protein	6.61g	13%
Vitamin C	36.4mg	61%
Vitamin A	0.1mg	4%
Iron	4.1mg	23%
Calcium	228.1mg	23%

Amount Per 100 g
Calories	93.25 Kcal (390 kJ)
Calories from fat	4.63 Kcal
		% Daily Value*
Total Fat	0.51g	8%
Sodium	503.38mg	201%
Potassium	135.01mg	28%
Total Carbs	22.23g	71%
Sugars	18.45g	709%
Dietary Fiber	1.45g	56%
Protein	0.69g	13%
Vitamin C	3.8mg	61%
Iron	0.4mg	23%
Calcium	23.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.