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1
For the apple butter: Pour the two tablespoons of canola oil into a large skillet set over medium-high heat. When shimmering, add the onion and cook until soft, three to four minutes. Add the garlic, stir well, and cook until fragrant, about 30 seconds. Add the apples and brown sugar. Cook, stirring occasionally, until apples are softened somewhat but haven't broken down, five to seven minutes. Add the cinnamon and salt, stir well, and cook for one minute. Then turn off the heat, and transfer half of the mixture to a food processor and the other half to a medium-sized bowl.
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2
Add the butter to the apple mixture in the food processor. Puree the mixture, making sure to occasionally scrape the sides with a spatula. When smooth, transfer mixture to a bowl and place in the fridge to cool. If you have the time, let this hang out for an hour.
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3
For the pork chops: In a medium-sized bowl, whisk together the Dijon mustard, whole-grain mustard, and molasses. Season with a pinch of salt and pepper.
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4
If using a grill (totally recommended) heat the grill to high. Otherwise, heat a cast iron grill pan over high heat.
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5
Coat both sides of the chops with the canola oil, and season each with salt and pepper. Place each on the grill or grill pan and cook until the bottom is lightly browned, three to four minutes. Brush the top of each pork chop with the mustard glaze. Then flip each, and cook until each has been cooked to medium, four to five minutes. During the last minute of cooking, brush the top of each with more glaze. When done, set aside and let them rest for five minutes.
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6
Serve the chops with the cooked apples along the side. Top each with a tablespoon or so of the apple butter.
