Grilled Pork Chops With Maple Cranberry Glaze Recipe Epicuriouscom Food

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 MAPLE-BRINED PORK CHOPS

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.

CRANBERRY-MAPLE PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter. Remove and keep warm., In the same skillet, combine the cranberry sauce, jelly, ketchup and soy sauce; cook and stir until blended. Return chops to the pan; drizzle with syrup. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

GRILLED PORK CHOPS WITH MAPLE-CRANBERRY GLAZE

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.

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

PORK CHOPS WITH HORSERADISH-MAPLE GLAZE

Steps:

• Combine maple syrup, horseradish, mustard and chile powder.
• Pour over pork chops in bowl, or resealable bag to marinate for 1 hour.
• May be refrigerated, covered, for 1 day; use at room temperature.
• Preheat a gas or charcoal grill to medium high.
• Reserve 3/4 cups of glaze.
• Brush the chops on both sides with olive oil and season with salt and pepper.
• Grill for 3 to 4 minutes, brush with remaining glaze, and turn over.
• Grill for another 3 to 4 minutes, brush, and turn again, for medium-well doneness.
• Arrange chops on a serving platter and brush with the reserved 3/4 cup of glaze.

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.

MAPLE-GLAZED PORK CHOPS

Steps:

• Grill directions:.
• Heat grill. Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• When ready to grill, place pork chops on medium heat 4 to 6-inches from medium coals. Cook 15 minutes, turning once.
• Brush pork chops with glaze. Cook an additional 10 minutes or until no longer pink, turning once and brushing frequently with glaze. Bring any remaining glaze to a boil; serve with pork chops.
• Oven Directions:.
• Preheat oven to 350 degrees.
• Rub both sides of pork chops with salt and pepper. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil, stirring constantly. Set aside.
• Brush pork chops with glaze. Bake pork chops for 30 minutes, basting with glaze every 8-10 minutes.
• Bring any remaining glaze to a boil; serve with pork chops.

MAPLE-MUSTARD GRILLED PORK CHOPS

Steps:

• Saute onion in oil until tender, about 2 -3 minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper. Let simmer gently for 10 minutes. Remove from heat and set aside.
• Grill chops over medium-hot coals for 7-8 minutes, until nicely browned. Turn chops and brush liberally with glaze. Grill for 5 minutes more. Turn and brush with glaze for 3 minutes more, or until chops are done and nicely glazed. Do not overcook. Serve chops immediately.

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.