Grilled Pork Chops with Apple-Cranberry Glaze
Let's get grilling
1
Mix brine ingredients and stir well. Place chops in brine and refrigerate for 12–24 hours.
2
In a small pan, add sauce ingredients and mix well. Heat until mixture is warm. Reserve 1/2 cup of sauce for plating.
3
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.
4
Drizzle reserve sauce over chops when serving, or serve warm on the side.
Cooking for 6 people
Ingredients
Brine
-
cracked black pepper
1 tbsp.
-
sugar
1 tbsp.
-
apple cider
2 cup
-
water
2 cup
-
allspice berries (dry spice)
6
-
bay leaf
0.5
-
thyme leaves (dry spice)
0.5 tbsp.
-
minced garlic (dry spice)
0.5 tsp.
Sauce
-
red pepper
0.0625 tsp.
-
spicy brown mustard
2 tbsp.
-
bone-in pork chops or boneless loin chops, (1-inch thick)
6
-
black pepper
0.25 tsp.
-
salt
0.25 tsp.
-
apple sauce
0.5 cup
-
cranberry sauce
0.5 cup
-
maple syrup
0.5 cup
Meals & Dishes: DinnerMeals & Dishes: Main CourseCooking Method: GrilledTagline: Brined chops that won't dry out, and won't disappoint.Expert’s Note: This can be made with either bone-in pork chops or boneless pork loin cut about 1-inch thick. The apple cider brine will ensure cCredit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.
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