Smoked Double-Thick Pork Chops with Cranberry-Thyme Applesauce

---

SERVES 6 TO 8

WHY THIS RECIPE WORKS Smoking pork chops on the grill gives them an intensely flavored crust that contrasts nicely with the tender, juicy meat. Starting our chops on the cooler side of the grill allowed them to cook through gently, while finishing them on the hotter side ensured they had a well-browned exterior. To complete our pork chop dinner, we made a rustic, hearty applesauce with sweet-tart dried cranberries. If your chops are less than 2 inches thick, the cooking time will be shorter.

4	(1¼- to 1½-pound) bone-in blade-cut pork chops, about 2 inches thick
¼	cup sugar, plus extra as needed
4	pounds Jonagold, Jonathan, Pink Lady, or Macoun apples
	Fresh thyme
1	cup dried cranberries
2	tablespoons unsalted butter

1. Soak 2 cups wood chips in water for 15 minutes; drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet, and cut several vent holes in top. Trim pork chops, dry with paper towels, and sprinkle with 1 tablespoon sugar.

2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

2B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust burners as needed to maintain grill temperature of 350 degrees.)

3. Clean and oil cooking grate. Place pork chops on cooler side of grill, with bone sides facing hotter side of grill. Cover (positioning lid vent over pork if using charcoal) and cook until pork registers 140 degrees, 50 to 60 minutes. Slide pork chops to hotter side of grill and cook, turning as needed, until well browned on both sides, about 4 minutes. Transfer pork chops to platter, tent with aluminum foil, and let rest until meat reaches 150 degrees, about 15 minutes.

4. Meanwhile, peel, core, and chop apples into 1½-inch pieces and mince 1 tablespoon thyme; combine with cranberries, 1 cup water, remaining 3 tablespoons sugar, and ½ teaspoon salt in Dutch oven. Cover and cook over medium heat until apples begin to break down and cranberries soften, 15 to 20 minutes. Off heat, mash apples with potato masher, stir in butter, and season with extra sugar and salt to taste. Cut pork off bones, cut crosswise into ½-inch-thick slices, and serve with applesauce.