Smoked Pork Chops with Apple Chutney

The Story

This pairing predates civilization's best ideas. Gunner's herbaceous profile naturally leans toward the orchard — sage and thyme have always grown near apple trees in the European farmyard tradition, and the blend carries that context onto the smoker.

Instructions

1. The Chutney First. Sauté onion in butter over medium heat until soft and golden, about 12 minutes. Add apples, brown sugar, and apple cider vinegar. Cook down for 15–20 minutes, stirring occasionally, until the apples are tender but still hold some structure. Stir in Gunner Blend, thyme, and salt. Keep warm. This can be made a day ahead and reheated.
2. The Smoke. Coat chops liberally with Gunner Blend and olive oil. Let them rest at room temperature for 20 minutes. Fire your smoker to 250°F with apple wood. Smoke chops for 1 hour to an internal temp of 130°F, then pull and sear over direct high heat for 2–3 minutes per side to finish. Rest 10 minutes. The carry-over will bring you to 145°F.
3. Plate and Serve. Spoon warm chutney directly over the rested chop. Serve alongside roasted sweet potatoes or mashed root vegetables to complete the harvest table composition.

Pro Tips

• Double-cut chops have enough mass to survive the smoke without drying. Don't go thinner than 1.5 inches or you'll fight the smoke for moisture.