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Grilled Pork Chops with Apple-Cranberry Glaze

  • Yields: 6 Servings
  • Cook time: 16 minutes
  • Prep time: 15 minutes


  • 1 tablespoon cracked black pepper
  • 1 tablespoon sugar
  • 2 cups apple cider
  • 2 cups water
  • 6 allspice berries (dry spice)
  • 1/2 bay leaf
  • 1/2 tablespoon thyme leaves (dry spice)
  • 1/2 teaspoon minced garlic (dry spice)
  • 1/16 teaspoon red pepper
  • 2 tablespoons spicy brown mustard
  • 6 bone-in pork chops or boneless loin chops, (1-inch thick)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup apple sauce
  • 1/2 cup cranberry sauce
  • 1/2 cup maple syrup


Mix brine ingredients and stir well. Place chops in brine and refrigerate for 12–24 hours.

In a small pan, add sauce ingredients and mix well. Heat until mixture is warm. Reserve 1/2 cup of sauce for plating.

Build a charcoal fire for direct grilling. Grill chops directly over coals (approximately 450°F) for 8 minutes on each side. During the last 3 minutes of cooking, baste both sides of the chops well with sauce. Internal temperature of chops should reach 150–155°F prior to removing from grill.

Drizzle reserve sauce over chops when serving, or serve warm on the side.

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