First, season your pork chops on both sides with kosher salt and ground black pepper. Then generously season on both sides with the pork chop seasoning. Drizzle the pork chops with olive oil. Next, slice the apples into thick slices. Gala apples are suggested, but you may have a different preference. Toss the apple slices with a pinch of salt, sugar, and 1 tsp. of olive oil. Salt helps with the sweetness, and sugar helps with the caramelization. Finally, cut Yukon Gold potatoes into steak fries (large wedges). Then season them with salt, pepper, a pinch of garlic powder and 1 tbsp. of olive oil.

We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.* *Compared to Kingsford® Original Charcoal - Method: Direct-Heat Grilling - Temp: 550°F (High Heat)

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Seasoned potatoes go on the grill first. Then seasoned apples and last of all, seasoned pork chops.

Continuously turn the potatoes and apples so they are charred consistently on all sides.

Cook each chop for about 6 minutes on each side, until the internal temperature reaches 145°F on a digital meat thermometer.

Once the potatoes, apples and chops are off the grill, melt 3 tbsp. of butter in a cast iron skillet.

Put the grilled apples into the cast iron pan with the melted butter, along with a sprig of sage. Slowly spoon the butter over the apples to infuse them with flavor.

Cook for 2 to 3 minutes, then take the apples out of the iron skillet and put them into a bowl of their own.

Add 2 tbsp. of butter to the same skillet and add your grilled potatoes with a sprig of rosemary. Cook for 3 to 4 minutes.

Lay a bed of potatoes on the plate and put the pork chop on top. Put a nice scoop of apples on the side and garnish with a sprig of rosemary.