Grilled Pork Chops with Maple-Cranberry Glaze

Grilled Pork Chops with Maple-Cranberry Glaze
Photo by Mark Thomas

Ingredients

  • 2 teaspoons dry mustard
  • 1 tablespoon triple sec or other orange liqueur
  • ¾ cup jellied cranberry sauce
  • ¼ teaspoon ground black pepper
  • 2 tablespoons Dijon mustard
  • 8 3/4-inch-thick center-cut pork rib chops
  • 1 ½ teaspoons grated orange peel
  • + 13 more ingredients
    • Nonstick vegetable oil spray
    • 1 tablespoon sugar
    • 2 teaspoons seasoned salt
    • 2 teaspoons celery salt
    • 1 teaspoon ground chipotle chile powder or ancho chile powder
    • ¼ teaspoon fine sea salt
    • ½ cup pure maple syrup
    • 2 teaspoons ground black pepper
    • ¼ cup cran-raspberry juice
    • 2 teaspoons garlic salt
    • 1 tablespoon hot smoked paprika (Pimentn de la Vera)
    • 2 teaspoons fine sea salt
    • 1 teaspoon onion powder

Mix all ingredients in small bowl. 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 ...

View full recipe at Epicurious

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