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Grilled Pork Chop with Smoked Honeycrisp Apple Mole, Cardamom Braised Cabbage and Cider Gastrique Serves 4

4 Honeycrisp apples
3 tablespoons olive oil
½ white onion, sliced
1 clove garlic, sliced
3 pieces chili de arbol
2 pieces Morita chili
½ cup molasses
1 tablespoon dried oregano
1 tablespoon ground cumin seeds
1 tablespoon ground fennel seeds
1 teaspoon ground cinnamon
3 cups chicken stock
½ head green cabbage
8 cups chicken stock
2 sprigs thyme
4 green cardamom pods
1 orange
1 cup brown sugar
2 cups Alpenfire Cider Spark!
4 8-ounce boneless pork chops
Garnish: parsley, apple chips

For the honeycrisp mole, quarter the apples and take out the core, place in smoker for 30 minutes. (Alternatively, if you do not have a smoker, you can use a perforated pan that fits into a deeper pan that is lined with foil.)

While apples are smoking, heat a large saute pan to medium heat and add the onion, garlic and 3 tablespoons olive oil. Cook until the vegetables are soft then season with the ground spices, chilies and molasses.

Cover with 3 cups chicken stock. Add the smoked apples and cook for 2 hours over low heat. Once cooked and most of the liquid has been reduced, place in blender and puree.

For the braised cabbage, slice the cabbage, leaving part of the core attached. Season with salt and pepper then grill over high heat. Place the cabbage in an oven-proof pan and cover with 8 cups chicken stock, thyme, cardamom and theorange that has been cut in half and juice squeezed. Cook in the oven at 350°F for 30 minutes.

Take out the cabbage and strain the braising liquid into a pot. Add the brown sugar and cider, reducing by half to make the gastrique. Pull off stove and keep warm.

For the grilled pork chops, season the pork with salt and pepper and place on medium heat grill, cooking on each side for about 8-10 minutes until the pork chop is at medium (about 145° F). Take off the grill and allow the pork to rest.

Heat up the braised cabbage by adding it to the cider gastrique and having the sauce coat the cabbage. Warm up the apple mole and place in the middle on the plate.

Slice the pork chops in half and place on top of the mole, with the braised cabbage topping each chop. Garnish with parsley leaves and apple chips.