Grilled Pork Chops With Maple Cranberry Glaze Recipe Epicuriouscom

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GRILLED PORK CHOPS WITH MAPLE CRANBERRY GLAZE



Grilled Pork Chops with Maple Cranberry Glaze image

Awesome fall grilling recipe!

Provided by RecipeGirl.com (shared from Bon Appetit)

Categories     Main Course

Number Of Ingredients 18

1 tablespoon granulated white sugar
1 tablespoon smoked paprika
1½ teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons freshly ground black pepper
1½ teaspoons sea salt
1½ teaspoons celery salt
1 teaspoon onion powder
1 teaspoon ancho chile powder
3/4 cup jellied cranberry sauce
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon Triple sec ((or another orange liqueur))
1½ teaspoons grated orange zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Eight ¾-inch-thick center-cut pork chops

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.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 28 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 1520 mg, Fiber 1 g, Sugar 25 g

GRILLED MAPLE PORK CHOPS



Grilled Maple Pork Chops image

Pork chops on the grill are hard to beat. The marinade is simple, and so good. -Nicholas King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

6 tablespoons maple syrup
6 tablespoons balsamic vinegar
3/4 teaspoon salt
3/4 teaspoon coarsely ground pepper
4 boneless pork loin chops (1-1/2 inch thick and 12 ounces each)

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.

Nutrition Facts : Calories 509 calories, Fat 19g fat (7g saturated fat), Cholesterol 164mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 65g protein.

GRILLED MAPLE-BRINED PORK CHOPS



Grilled Maple-Brined Pork Chops image

Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Once brined, they can be refrigerated for several days before cooking.

Provided by Jody Adams

Categories     Garlic     Pork     Summer     Tailgating     Brine     Grill/Barbecue     Maple Syrup

Yield Makes 4 entrée servings

Number Of Ingredients 18

For the brine:
1 cup kosher salt
3/4 cup sugar
1 cup Grade B maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups water
For the pork chops and grilling:
4 center-cut loin pork chops, 1 1/2 inches thick
Freshly ground black pepper
1/4 cup vegetable oil for grilling
Roasted Pear Chutney (optional)

Steps:

  • 1. Mix all of the brine ingredients together in a nonreactive pot and bring to a boil. Turn off the heat and stir the brine to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool, then put it in a large nonreactive container and add the pork chops. Cover and refrigerate for no more than 12 hours.
  • 2. Remove the pork from the brine and pat dry (without rinsing).
  • 3. Prepare a grill with hot and medium cooking areas. A grill is hot when you can't hold your hand near the grill surface for longer than 2 seconds without pulling it away; it's medium when you can't hold your hand there for longer than 4 seconds.
  • 4. Season the chops with pepper (not salt - remember, the brining solution is salty) and brush with the oil. Sear the chops directly over the hottest part of the open grill for about 1 1/2 minutes on each side. Then move the chops to the medium area of the grill, cover the grill, and cook to the desired doneness. Use an instant-read digital thermometer to check the internal temperature of the chops. A reading of 145° to 150°F will give you a pink, moist chop, 160°F is well-done. Serve immediately, accompanied by the chutney, if using.

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE



Grilled Pork Chops with Maple-Cranberry Glaze image

Provided by Paul Kirk

Categories     Mustard     Low Cal     Cranberry     Pork Chop     Summer     Grill/Barbecue     Maple Syrup     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 22

Spice rub
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)*
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon ground chipotle chile powder or ancho chile powder
Glaze
3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Nonstick vegetable oil spray
8 3/4-inch-thick center-cut pork rib chops

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 CHOPS WITH APPLE-CRANBERRY MAPLE GLAZE



Grilled Chops with Apple-Cranberry Maple Glaze image

Categories     Sauce     Side     Roast     Cranberry     Apple     Spring     Brine

Yield serves 6

Number Of Ingredients 19

Brine
1 1/2 cups apple cider
1 1/2 cups water
3 1/2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon cracked black pepper
1/2 tablespoon dried thyme
1/2 teaspoon dried minced garlic
6 dried allspice berries
1/2 bay leaf
6 bone-in pork chops or boneless loin chops (1 inch thick)
Glaze
1/2 cup pure maple syrup
1/2 cup cranberry sauce
1/2 cup applesauce
2 tablespoons spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/16 teaspoon cayenne pepper

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

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE



Grilled Pork Chops With Maple-Cranberry Glaze image

From Bon Appetit, these chops sound goooood. Paul Kirk, "The Baron of Barbecue" is credited for this recipe. Can't wait to eat these. NOTE: The spice rub and glaze can be made a day ahead. Cover and store spice rub at room temperature. Cover and store glaze in the refrigerator; rewarm glaze just until pourable before using.

Provided by SkinnyMinnie

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

8 center-cut pork chops, about 3/4-inch thick
1 tablespoon sugar
1 tablespoon hot smoked paprika
2 teaspoons seasoning salt
2 teaspoons dry mustard
2 teaspoons kosher salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried ancho chile powder
3/4 cup jellied cranberry sauce
1/2 cup pure maple syrup
1/4 cup cranberry-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon orange liqueur (Triple Sec)
1 1/2 teaspoons orange zest
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • FOR SPICE RUB:.
  • Mix all ingredients in a small bowl; set aside.
  • FOR GLAZE:.
  • Mix all 8 ingredients in a small saucepan.
  • Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
  • FOR CHOPS:.
  • Spray grill rack with nonstick cooking spray and heat grill to medium heat.
  • Sprinkle the spice rub generously over both sides of chops - about 1/2 Tbs. per side - pressing spices into chops to adhere.
  • Place chops on grill, cover and cook for 5 min per side.
  • Brush generously with glaze.
  • Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze.

Nutrition Facts : Calories 315.6, Fat 12.4, SaturatedFat 4.5, Cholesterol 71.4, Sodium 594.9, Carbohydrate 27.1, Fiber 1.1, Sugar 23.8, Protein 23.9

GRILLED PORK CHOPS W/APPLE-CRANBERRY GLAZE



Grilled Pork Chops W/Apple-Cranberry Glaze image

Make and share this Grilled Pork Chops W/Apple-Cranberry Glaze recipe from Food.com.

Provided by run-buf-get-riley

Categories     Pork

Time 31m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups water
2 cups apple cider
2 1/2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon cracked pepper
1/2 tablespoon thyme leaves (dry spice)
1/2 teaspoon minced garlic (dry spice)
6 allspice berries (dry spice)
1/2 bay leaf
2 tablespoons spicy brown mustard
1/2 cup maple syrup
1/2 cup cranberry sauce
1/2 cup applesauce
1/4 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 135.2, Fat 0.3, Sodium 3090.2, Carbohydrate 34.3, Fiber 1, Sugar 26.8, Protein 0.5

MAPLE-GLAZED PORK CHOPS



Maple-Glazed Pork Chops image

Pork chops baked and glazed with brown sugar, honey, maple syrup, peaches, and green peppers.

Provided by Sarah

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 55m

Yield 2

Number Of Ingredients 8

2 tablespoons salted butter
1 cup maple syrup
¼ cup packed brown sugar
2 tablespoons honey
¼ cup water
2 (1-inch thick) bone-in pork chops
2 fresh peaches, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium skillet or saucepan over medium heat. Stir in maple syrup, brown sugar, and honey; bring to a simmer. When glaze is rapidly simmering, turn off heat.
  • Pour water into a 9x13-inch baking pan. Place pork chops in the water and surround with peach and bell pepper slices. Slowly pour glaze over chops, peaches, and peppers.
  • Bake in the preheated oven, turning halfway, until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 922.9 calories, Carbohydrate 152.3 g, Cholesterol 111.7 mg, Fat 22.3 g, Fiber 2.1 g, Protein 33 g, SaturatedFat 10.9 g, Sodium 180.4 mg, Sugar 137.4 g

GLAZED GRILLED PORK CHOPS



Glazed Grilled Pork Chops image

We've had this recipe around for some time, but just recently updated it with some new ingredients. This is also good on pork steaks and chicken.

Provided by fosterdl

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 15m

Yield 6

Number Of Ingredients 8

2 tablespoons dark brown sugar, or to taste
1 cup ketchup
1 cup mayonnaise
½ cup prepared yellow mustard
¼ cup Worcestershire sauce
1 teaspoon chili powder
⅛ teaspoon ground cayenne pepper
6 (3/4 inch thick) 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).

Nutrition Facts : Calories 599.6 calories, Carbohydrate 19.2 g, Cholesterol 120.5 mg, Fat 39.1 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 7.5 g, Sodium 1073.7 mg, Sugar 15.2 g

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