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Grilled Chops with Apple-Cranberry Maple Glaze

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Ingredients

Adjust Servings:
1.5 cups Apple cider
1.5 cups Water
1 tablespoon White sugar
1 tablespoon Cracked black pepper
1/2 tablespoon dried Thyme
1/2 teaspoon dried minced Garlic
3.5 tablespoons Kosher salt
6 dried Allspice berries
1/2 Bay Leaf
6 bone-in Pork chops boneless loin chops (1 inch thick)
1/2 cup Pure maple syrup For Glaze:
1/2 cup Cranberry sauce
1/2 cup Apple sauce
2 tablespoons Spicy brown mustard
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/16 teaspoon Cayenne pepper

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Grilled Chops with Apple-Cranberry Maple Glaze

Cuisine:

    Grilling is not out of the question in the fall. Even when the weather cools in the fall, you don't have to put the grill away just yet. Prepare these grilled pork chops as soon as possible. They're the perfect dinner to serve for an autumn grilling party. While grilling, they're rubbed with an amazing spice blend and topped with a delicious maple cranberry sauce.

    • 12 to 24 Hours + 16 minutes
    • Serves 6
    • Medium

    Ingredients

    Directions

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    If a whole pork loin or roast is too big or takes too long to prepare, loin chops are a great alternative. The pork chops in the recipe below are a must-try. You may make this dish with bone-in pork loin chops or boneless pork loin cut into one-inch medallions. These pork chops are made with apple cider brine and a delightful sweet glaze made with applesauce, cranberry sauce, and maple syrup.

    Featured image:
    New Year’s Dinner – Double Cut Pork Chop and Collards
    by hwicker @ flickr

    Steps

    1
    Done

    Combine the brine ingredients in a large mixing basin and whisk thoroughly. Pour the brine over the chops in a resealable plastic bag. Refrigerate, rotating once, for 12 to 24 hours.

    2
    Done

    In a medium saucepan, combine all of the glaze ingredients and stir thoroughly. Warm the glaze over medium heat until it is barely warm. Remove the glaze from the heat and set aside 12 cups for serving.

    3
    Done

    For direct grilling, start a charcoal and/or wood fire. Grill the chops for 8 minutes on each side, or until the internal temperature reaches 150°F, directly over the hot coals (about 450°F). Baste both sides of the chops with the glaze during the last 3 minutes of cooking. Drizzle the reserved glaze over the chops or pass it at the table separately.

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