Molasses and Rum Glazed Pork Steaks with Savory Apple Butter

Barbecued pork with a molasses, mustard and rum glaze served with a savory apple butter and fried sage leaves.

Course Dinner, Main Course, Pork

Cuisine American

Keyword apple, apple butter, Bar Americain, Bobby Flay, molasses, pork

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 608kcal

Author Barb

2 Tablespoons olive oil
1 small onion finely chopped
1 clove garlic minced
2 Granny Smith apples cored and chopped (I never peel apples I'm cooking and certainly not if they're being zapped in the processor!)
3 Tablespoons brown sugar
2 Tablespoons dark rum
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
12 Tablespoons butter 1 1/2 Sticks, softened

Heat the oil in a large skillet and saute the onion until soft; about 4 minutes. Add the garlic and cook for 30 seconds longer. Add the apples, brown sugar and rum and cook until the apples are soft, approximately 5-7 minutes.
Add the cinnamon and salt and cook for another minute. Remove from heat and let cool.
Put the mixture into a food process, add the butter and process until almost smooth (I like mine with a bit of a chunky texture).
Refrigerate for at least an hour; let come to room temperature before serving.

Whisk together the mustards, molasses, rum and salt and pepper to taste in a small bowl.
Preheat grill to high.
Brush the chop on both sides with the olive oil and season with salt and pepper.
Put the pork steaks on the grill and cook on one side until golden brown and slightly charred; approximately 3-4 minutes.
Brush with the glaze and turn over; grill on 2nd side til done, another 4-5 minutes.
Brush with the glaze on each side again, just to set the glaze, only 30 seconds per side.
Check internal temp and remove at 145 degrees; tent with foil and let rest for 3-5 minutes.
Top each steak with a dollop of the apple butter and garnish with the sage leaves.

This recipe makes two half pint jars of the apple butter, more than you will need for this dish. Serve it with biscuits or alongside some squash too.