Kiawe Wood-Smoked Pork Chops With Green Apple Chutney And An Apple-Soy Glaze Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 cup Green Apple Chutney, recipe follows or use good-quality storebought

1 tablespoon dried leaf oregano

4 (16 ounce) double cut bone in pork chops

2 cups chopped onions

1 tablespoon dried thyme

1 1/4 teaspoons freshly ground black pepper

1/4 teaspoon ground cloves

Peels and cores from 6 Granny Smith apples ? reserved from making the Chutney

1 tablespoon cayenne pepper

2 mirlitons, peeled and cut into 1/4-inch thick lengthwise slices

1 tablespoon soy sauce

1 1/2 teaspoons Essence, recipe follows

1/2 teaspoon crushed red pepper

4 cups apple cider

1 1/2 teaspoons salt

1 cup cider vinegar

2 tablespoons vegetable or olive oil

1 to 2 tablespoons Kiawe wood chips, see note

1 teaspoon mustard seeds

*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.

1 tablespoon black pepper

2 tablespoons garlic powder

2/3 cup currants

1/4 teaspoon salt

3 pounds Granny Smith apples, peeled, cored and coarsely chopped (reserve peels and cores from 6 apples for apple-soy glaze)

1 teaspoon cinnamon

2 tablespoons salt

1 1/2 cups light brown sugar

1 tablespoon onion powder

1/2 cup chopped fresh ginger

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