Grated Granny Smith apples with maple syrup make a sweet and slight tart slaw to serve with this Iowa State Fair first place recipe from Karen Harshbarger of Mediapolis.
- 6 boneless ribeye (rib) pork chops (1/2-inch thick)
- 4 tablespoons apple brandy (OR brandy)
- 1 granny smith apples (large, grated)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 3 sage leaves (fresh, chopped)
- maple syrup (optional)
- fresh sage (optional)
- apples (sliced,, optional)
- Brush the chops with 2 tablespoons apple brandy. Grill over medium heat 6 to 8 minutes or until 145 degrees F. Remove from heat and cover; let rest for 3 minutes.
- Meanwhile, combine grated apple, olive oil, lemon juice, maple syrup, 2 tablespoons apple brandy and chopped sage. Drizzle two plates with a little maple syrup. Place one chop on each plate and top with 1 heaping tablespoon apple slaw. Repeat layers. Place a third chop on each stack and top with remaining slaw. If desired, use a large pick to hold all in place.
- Garnish with apple slice and sage leaves.