Grilled Pork Chops Wapple Cranberry Glaze Recipes

GRILLED PORK CHOPS WITH MAPLE CRANBERRY GLAZE

Steps:

• Mix all ingredients in small bowl.
• Mix the glaze ingredients in a small saucepan. Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
• Spray a grill rack with nonstick spray and prepare your barbecue to medium heat. Sprinkle the spice rub generously over both sides of the pork chops (about ½ tablespoon per side), pressing to adhere. Place the pork chops on the grill, cover, and cook 5 minutes per side. Brush each chop generously with the glaze. Move the chops to indirect heat and continue to grill, uncovered, until cooked through, brushing frequently with the glaze, about 3 minutes longer per side.

GRILLED PORK CHOPS FILLED WITH SUNDRIED CRANBERRIES

Steps:

• Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts.
• Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.
• Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

GRILLED PORK CHOPS W/APPLE-CRANBERRY GLAZE

Steps:

• Mix brine ingredients and stir well. Place chops and bring in food storage bag and refrigerate 12 - 24 hours.
• In small pan, add sauce ingredients and mix well heat until warm. Reserve one half cup sauce for plating.
• Grill for 8 minutes on each side. During the last 3-minutes of cooking, baste both sides of chops well with sauce. Internal temperature of chops should reach 150 to 155 F prior to removing from grill.
• Drizzle reserve sauce over chops when serving or serve warm on the side.

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE

Steps:

• For spice rub:
• Mix all ingredients in small bowl.
• For glaze:
• Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
• Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
• *Available at specialty foods stores and from tienda.com.

GLAZED GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
• Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

CRANBERRY GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large skillet over medium heat. Add pork chops; cook 4-6 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add cranberries, water and chili sauce. Bring to a boil; cook, uncovered, 4-6 minutes or until berries pop, stirring occasionally. Serve with pork chops; sprinkle with onion.

PORK CHOPS WITH CRANBERRY GLAZE

Steps:

• Sprinkle the pork chops with half of the salt and pepper.
• In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
• Brown the pork chops, turning once, until golden.
• Transfer to a plate and drain the fat from the pan.
• Add the remaining oil to the pan and fry the shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.
• Add the chicken broth, dried cranberries, apply jelly, vinegar and rosemary.
• Stir until the jelly melts and cranberries soften, about 4 minutes.
• Return the pork and any juices to the pan, turning to coat.
• Reduce the heat, cover and simmer, turning once, until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 5 minutes.
• Transfer the pork to a platter and keep warm.
• Boil the sauce until syrupy, about 1 minute.
• Pour over the pork.

CRANBERRY-ORANGE GLAZED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
• Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
• Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
• Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
• Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
• Enjoy!

GRILLED CHOPS WITH APPLE-CRANBERRY MAPLE GLAZE

Steps:

• In a large bowl, combine the brine ingredients and stir well. Place the chops in a resealable plastic bag and pour in the brine. Refrigerate for 12 to 24 hours, turning once.
• Combine the glaze ingredients in a medium saucepan and mix well. Heat the glaze over medium heat, just until warm. Remove from the heat and reserve 1/2 cup of glaze for serving.
• Build a charcoal and/or wood fire for direct grilling. Grill the chops directly over the hot coals (approximately 450°F) for 8 minutes on each side, or until the internal temperature is 150°F. During the last 3 minutes of cooking, baste both sides of the chops with the glaze. Drizzle the reserved glaze over the chops or pass separately at the table.
• Cooking Method
• Direct heat
• Suggested Wood
• Hickory, Apple, Apricot

APPLE CRANBERRY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
• Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
• Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.