Ingredients

• 6 cored, quartered Granny Smith apples
• 1 cup serrano chili pepper, seeded and chopped
• ¼ cup cider vinegar
• Apple cider to taste
• ½ teaspoon coarse salt
• 1 whole clove
• 1 bay leaf
• 1 2-inch cinnamon stick
• 3 tbsp olive oil
• Pomegranate seeds and/or pomegranate molasses, if desired

Directions

• Lightly salt & pepper apples slices tossed in and grilled with olive oil 4 minutes each side.
• Add grilled apples chilies, vinegar, salt, clove, bay leaf and cinnamon stick in a large, heavy-duty saucepan over medium heat.
• Cook, stirring frequently, for about 15 minutes, or until the apples are falling apart and the mixture has reduced by half.
• Remove from the heat and allow to cool.
• Discard the bay leaf.
• Puree mixture until you have reached an applesauce consistency.
• Garnish with pomegranate seeds and pomegranate molasses for Christmas color on the grilled pork chop.*