Blackened Pork Chop with Brown Sugar Apples

Ingredients

Blackened Pork Chop (Big Green Egg)

• 2 pork chops (thick cut preferred)
• Kosher salt (for dry brine)
• Black pepper
• Blackening seasoning (Hard Core Carnivore Red is my favorite)

Roasted Potatoes

• Yukon gold potatoes, cubed
• Sweet potatoes, cubed
• Olive oil
• Cayenne
• Dill
• Kosher salt & black pepper

Lemon-Garlic Asparagus

• Asparagus, trimmed
• Olive oil
• Kosher salt & black pepper
• Fresh garlic, minced
• Lemon juice
• Optional: citrus seasoning
• Optional: Parmesan (to finish + broil)

Brown Sugar Butter Apples

• Apples, cored and sliced
• Butter
• Brown sugar

Whipped Goat Cheese

• Goat cheese
• Heavy cream (a splash)

Directions

Dry Brine the Pork

1. Pat pork chops dry and season generously with kosher salt.
2. Refrigerate for 1–2 hours to dry brine.
3. Pat dry again, then season with black pepper and blackening seasoning.

Roasted Potatoes

1. Heat oven to 400°F. Cube Yukon golds and sweet potatoes evenly.
2. Toss with olive oil, cayenne, dill, salt, and pepper.
3. Roast at 400°F until tender and browned, about 45 minutes depending on cube size (flip once).

Lemon-Garlic Asparagus

1. Toss asparagus with olive oil, salt, pepper, fresh garlic, lemon juice, and optional citrus seasoning.
2. Roast at 400°F for about 15 minutes.
3. Optional: top with Parmesan and broil for 1–2 minutes.

Blackened Pork Chop on the Big Green Egg

1. Set the Big Green Egg for two-zone cooking (hot direct side + cool indirect side).
2. Sear chops hard on the hot side until well browned on both sides.
3. Move chops to the cool side, close the lid, and cook until internal temp reaches 150–155°F.

Brown Sugar Butter Apples (On the Egg)

1. Core and slice apples. Melt butter and mix with brown sugar, then baste the apples.
2. While the pork finishes cooking on the cool side, grill the apples on the hot side.
3. Grill until caramelized and tender, flipping once.

Whipped Goat Cheese

1. Whip goat cheese with a small splash of heavy cream until smooth and spoonable.

Plate

1. Plate roasted potatoes, top with sliced pork chop, and add grilled apples.
2. Finish with a dollop of whipped goat cheese and serve asparagus on the side.

Tip: Patting the pork dry before and after the dry brine helps the seasoning stick and gives you a better sear.