Grilled Pork Chops With Apple Cranberry Maple Glaze Recipes

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.

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 MAPLE PORK CHOPS

Steps:

• In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

GRILLED PORK CHOPS WITH MAPLE APPLE GLAZE

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, apple butter and mustard. Cook over low heat about 1 minute, stirring occasionally, until well blended.
• Sprinkle pork chops with garlic pepper and salt. Place pork on grill. Brush with maple mixture. Cover and grill over medium heat 10 to 12 minutes, turning and brushing with maple mixture 2 or 3 times, until no longer pink when cut near bone. Discard any remaining maple mixture.

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).

MAPLE GLAZED PORK CHOPS

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add pork chops and turn to coat. In a large ovenproof skillet, cook chops in butter over medium heat until a thermometer reads 145°, 4-5 minutes on each side. Remove and keep warm. , Meanwhile, in the same skillet, bring the vinegar to a boil. Reduce heat; add maple syrup. Cover and cook for 10 minutes. Combine cornstarch and water until smooth; gradually add to maple mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , Place chops on a broiler pan; sprinkle with brown sugar. Broil 4 in. from the heat until sugar is melted, 1-2 minutes. Drizzle with maple glaze.

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.

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