Another night of tinkering. I had some bone-in thick cut pork chops that I didn't have time to brine, so I decided to make a glaze.
1.5c apple juice
1 Tbsp minced onion
1 Tbsp minced garlic
1 Tbsp dijon mustard
1/4c apple jelly
1 Tbsp Dizzy Dust
1tsp dried thyme
1Tbsp vegetable oil
Boiled the apple juice until it reduced down to about 1/2c. Maybe 10 minutes. Added in the minced garlic, onion, thyme, sage, and dizzy dust and continued to boil until the onion and garlic were soft. Maybe 5 more minutes. Added the dijon and apple jelly and heated just until the jelly melted. Transferred to a small measuring cup and hit it with the stick blender, then drizzled in the oil and continued to blend to create an emulsion.
Seasoned with salt and fresh cracked pepper, then cooked the chops direct at 350° with a good dose of apple wood chunks for 2 minutes per side, then brushed on the first coat of glaze. Flipped every 2-3 minutes, glazing each time until they were 140° internal. One final light layer of glaze and rested for 5 minutes until time to dig in.
We decided tonight was "yellow food night" so we served with mac-n-cheese and summer squash. Beverage was the golden "champagne of beers". All in all a pretty good meal.