• Pat pork chop dry with paper towel.
• Optional: french the bone by using a paring knife to scrap any meat off the bone.
• Season with salt. Put extra salt on the fat so it melts off.
• Preheat grill to medium.
• Place the seasoned pork chop on the preheated grill.
• Cook about 6-8 minutes per side depending on the thickness.
• Internal doneness should be at least 140.
• Remove from heat and let rest.
• Serve with apple compote.

Apple Compote

• Heat a skillet over medium heat.
• Add a tablespoon of butter.
• Once the butter is hot add the apples, thyme, sugar, and cinnamon.
• Cook until the apples are soft.
• Remove the pan from the heat and add the bourbon.
• Return to the heat. Let the alcohol burn off.
• Add the balsamic. Cook over low heat for about 2 minutes to thicken.
• Add the remaining tablespoon of butter. Stir until the butter melts.