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Grilled Pork Chops with Maple-Cranberry Glaze

By Paul Kirk

4.6

(39)

Image may contain Food and Pork
Grilled Pork Chops with Maple-Cranberry GlazeMark Thomas

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. For spice rub:

    Step 1

    Mix all ingredients in small bowl.

  2. For glaze:

    Step 2

    Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.

  3. Step 3

    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.

    Step 4

    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.

  4. Step 5

    *Available at specialty foods stores and from tienda.com.

TagsPaprikaHerbs & SpicesChipotleChileVegetableAncho ChilePork ChopPorkMeatMainDinnerDairy FreeNut FreeGrillingBon Appétit
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