Chef Jack McDavid
Jack’s Firehouse
Philadelphia Eagles

Ingredients
4—16oz. Porterhouse Pork Chops
1 cup Maple Syrup (reduced to 1/2 cup)
1/2 cup Ancho Chili Powder
1 cup froz.en concentrated apple juice (reduced to 1/2)
1 Tbsp lemon juice
1 tsp salt
1 tsp pepper

Directions

1. Mix ancho chili powder, salt and pepper.
   
2. Add lemon juice to apple juice concentrate.
   
3. Rub the Porterhouse chops with ancho rub and allow to rest for 4 hours in the refrigerator.
   
4. Grill the Porterhouse chops lightly (4 minutes) on both sides over 400 degree grill. Then paint the maple glaze on one side of the chops and turn, cooking 2 additional minutes. Paint the other side of the chops and grill for 2 minutes.

To Serve
Serve with the apple sauce alongside country corn bread, roasted corn, and Bush’s Baked Beans.