August 27, 2004 recipe from Chef Chris Manning:

Maple Apple Pork Chops with Port Wine Reduction

2 tblsp-“Bucks” all purpose seasoning
2tblsp- brown sugar
1tblsp-ground black pepper
½ cup-diced onion
1 small Macintosh apple, cored and diced
1tblsp- apple cider vinegar
2 tblsp- real maple syrup
1tblsp- vegetable oil
4-4oz. boneless pork chops
3 cups-port wine


Combine the first eight ingredients in a small mixing bowl and mix well. Add the pork chops to a one gallon
zip-lock bag and pour the marinade over the chops. Massage the bag, and let marinate over night. Pour the port wine into to a non-reactive pan (stainless steel works best) and reduce the wine over very low heat. This process will take about an hour when the wine has been properly reduced it will be close to a syrup and coat the back of a spoon. Grill the chops to your desired temperature, remove to a serving plate and drizzle with the port wine reduction