-
1
Preheat a broiler or light a charcoal grill.
-
2
In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
-
3
Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant.
-
4
Transfer the nuts to a plate and spread them out to cool.
-
5
Transfer the cooled nuts to a cutting board, chop roughly and set aside.
-
6
Season the pork chops aggressively with salt and pepper, then drizzle with olive oil.
-
7
When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side.
-
8
Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
-
9
When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving.
-
10
Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork.
-
11
These, too, should be brushed with the maple glaze and turned frequently.
-
12
Serve chops with the apple slices, sprinkled with pecans and candied ginger.
