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Grilled Pork Chops with Maple-Cranberry Glaze

Grilled Pork Chops with Maple-Cranberry Glaze

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Spice rub

  • 1 tablespoon hot smoked paprika (Pimentón de la Vera)
  • 2 teaspoons seasoned salt
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground chipotle chile powder or ancho chile powder


  • 3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
  • 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

Recipe Preparation

Spice rub

  • 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 glaze just until pourable before using.

  • 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.

Reviews Section

Grilled Maple-Brined Pork Chops

One hundred and fifty years ago, home cooks and commercial food processors relied on brining (along with salting and smoking) to prevent meats, fish, and vegetables from spoiling. Today, brining is making a comeback. Brined chicken and pork dishes appear on upscale restaurant menus. Cooks are rediscovering that brining is a simple way of improving texture and flavor. Since brining causes meat to absorb liquid, a seasoned brining solution makes meat juicier and tastier than it would be otherwise, a godsend for ultra-lean American pork and even for turkey.

My friend Nancy Oakes, chef-owner of the San Francisco restaurant Boulevard, gave me her recipe for brining , which I've adapted for this easy dish. I like to serve these pork chops with Versatile Buttermilk Mashed Potatoes and Fiery Garlicky Greens.

If there are leftovers, cooked chops will keep for several days in the refrigerator. Their low fat content makes it too easy to dry them out during reheating, so I prefer to use them cold. Trim the meat off the bone, remove any fat remaining along the outer edge, and then slice the meat as thin as possible. Use in a sandwich or a salad, or as part of a cold meat plate, with Roasted Pear Chutney or Herbal Mayonnaise. (All these recipes mentioned can be found in the book).

Twelve hours is the optimal time for brining the chops, so plan on making the brine and marinating the chops the night before you intend to grill them. Brining them for slightly less time is fine, but longer than 12 hours, and the chops will start to take on the texture and flavor of ham. Once brined, however, they can be refrigerated for several days before cooking.

Grilled Pork Chops with Maple-Cranberry Glaze - Recipes

Chipotle Pork Tamales w/ Cilantro-Lime Crema
adapted from Cooking Light, December 2012 serves 14 (2 tamales each)

time commitment: forever. just kidding. sorta. a good 5 hours total, but about 2-3 of active time (lots of pork-cooking and tamale-steaming).

1 T olive oil
1 (3-pound) Boston butt (pork shoulder roast), trimmed
1/2 t kosher salt
1 c chopped onion
9 crushed garlic cloves
1 t cumin seeds, toasted
6 chipotles chiles, canned in adobo sauce, chopped
1 c no-salt-added chicken stock
1 t grated orange rind
1 t unsweetened cocoa powder
1/4 t ground espresso

3 T chopped fresh cilantro
2 T no-salt-added chicken stock
1 T lime juice
1/4 t salt
1 (8-ounce) container light sour cream
1 large garlic clove, minced

2 1/2 c no-salt-added chicken stock
2 ancho chiles
1 c corn kernels
4 c instant masa harina
1 1/4 t salt
1 1/2 t baking powder
1/2 c chilled lard

Preheat oven to 300 F.

To prepare filling, heat a Dutch oven over medium-high heat. Add oil, and swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt. Add pork to pan sauté 10 minutes, turning to brown on all sides. Remove pork from pan. Add onion and garlic to pan, and sauté for 3 minutes, stirring occasionally. Stir in cumin and chipotle chiles sauté for 1 minute. Stir in 1 cup stock and the next 3 ingredients (through espresso) bring to a boil. Return pork to pan cover. Bake at 300 F for 3 hours or until pork is fork-tender. Remove pork from pan, and let stand 10 minutes. Shred pork. Return pork to sauce.

Meanwhile, prepare crema by combining all crema ingredients chill.

To prepare tamales, immerse corn husks in water weight with a plate. Soak 30 minutes drain.

To prepare masa, combine 2 1/2 cups stock and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender cool slightly. Remove stems from chiles. Combine hot stock, chiles, and corn in a blender process until smooth. Combine masa harina, 1 1/4 teaspoons salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add ancho mixture to masa mixture stir until a soft dough forms. Turn dough out onto a lightly floured surface knead dough until smooth and pliable. (If dough is crumbly, add water, 1 tablespoon at a time, until moist.)

Working with one husk at a time (or overlap 2 small husks), place about 3 tablespoons masa mixture in the center of husk, about 1 inch from top of husk press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon pork mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough. Use husk to seal masa around filling. Tear 3 or 4 corn husks lengthwise into strips tie ends of tamale with strips.

Steam tamales according to whatever method works best for you. My smoke alarm goes off constantly if I turn the oven on too high, so this method in this recipe doesn't work well for me. I put them tamales in a bamboo steamer on the stovetop, and steam for about 1 hour. It takes longer, but I don't have to constantly open windows and wait for the fire truck to show up. [This recipe says: preheat the oven to 450 F, then place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, masa mixture, and pork mixture. Cover tamales with a damp towel. Pour 2 cups hot water in the bottom of a broiler pan top with rack. Steam tamales at 450° for 25 minutes. Remove and rewet top towel, and add 1 cup water to pan. Turn tamales over top with cloth. Bake for 20 minutes or until set. Let tamales stand 10 minutes.]

Once ready, serve tamales with crema. You can also freeze them after steaming. Reheat by resteaming for a shorter time, or by heating in the microwave.

Cider-Maple Pork Chops with Woodland Bitters Compote

Mix all of the ingredients except the pork chops and pour into a resealable plastic bag. Add the pork chops. Refrigerate for 2 hours.

Meanwhile, in a medium saucepan, boil the cider, maple syrup and bitters over moderately high heat until reduced by half, about 10 minutes. Season with salt and pepper and let cool.

Combine all of the ingredients except the oil, salt and pepper in a medium saucepan and bring to a boil. Cook over moderately high heat until the apples just begin to soften, 5 minutes. Reduce the heat to moderately low and simmer until the liquid has thickened, 25 minutes keep warm.

Remove the pork chops from the marinade and pat dry. In a large cast-iron skillet, heat the oil until shimmering. Season the chops with salt and pepper and cook over moderately high heat, turning, until nicely browned, about 7 minutes. Reduce the heat to moderately low and brush with the glaze. Cook for about 7 minutes, turning and brushing with additional glaze, until an instant-read thermometer inserted in the chops near the bone registers 140°. Transfer the chops to a platter and let stand for 5 minutes. Serve the chops with the apple compote.

Maple Syrup Burritos?

I’m always on the lookout for odd combinations of flavors and ingredients. Recently, a co-worker of mine (Casey) shared his practice of pouring maple syrup over spicy foods. Namely, he has sweetened burritos, jambalaya, breakfast meats, and deer sausage with maple syrup. When queried as to why he does so, he said he loves the combination of sweet and hot. The addition of the syrup created a pleasing balance of sweetness, saltiness, and spiciness on his palate. Apparently, he learned this practice from his father when he was 12 years old and has been doing it ever since (about 15 years). And now he is an ardent advocate of this practice. He even had written and editorial about it while he was the editor of a small newspaper.

After getting past my initial revulsion at this practice, I began to be intrigued by this idea. After all, I like the combination of sweet and spicy in my foods as well. I am a huge fan of adding cayenne pepper to my hot chocolate during the winter and I love sweet and spicy Chinese sauces and dishes. So, I wanted to explore this idea a little further. So I made some cursory searches for recipes that included maple syrup and cumin. I chose cumin because it is (I think) a universal spice used in the making of burritos and is usually accompanied by other more spicy ingredients.

I searched on Food Network, Epicurious,, and a smattering of maple syrup sites. I’m not claiming an exhaustive search or even a good one. I just needed to see what would come up on some of the preeminent sites using my crude search criteria. Under my basic search, I got no hits on any Food Network or On Epicurious, I found one recipe: Lamb burgers with red and green tomato chutney. There, the maple syrup was added to a chutney of green tomatoes, red tomaotes, cider vinegar, garlic, cumin, cilantro and red pepper flakes. When searching by cuisine and maple syrup, I found two other recipes: Short ribs braised in ancho chile sauce and Grilled pork with maple cranberry glaze. The spicy ingredients in the first recipe were ancho chiles (dried) and canned chipotle chiles in adobo sauce. The second recipe featured hot smoked paprika, dry mustard, and chile powder. Finally, I found a maple syrup site with a pork chop recipe with maple syrup and chili powder.

So, under my rather cursory search, there isn’t a lot of evidence to support the idea that using maple syrup with spicy ingredients is a common practice. But, it is not unheard of, and according to these recipes it goes well with chili powder and various types of chiles, at least when paired with meat. With those principles in place, here’s an idea for a simple recipe:

Rubbed Pork Chops with Maple Syrup Glaze

Make a rub of cumin, coriander, cayenne pepper, chili powder, kosher salt, and pepper (equal proportions of everything except the salt. Use double the amount of salt of any other ingredient.) Generously rub on an 8 oz. pork chop (your choice of cut) and let it sit in the fridge for about an hour. Meanwhile, prepare a hot grill and the glaze. The maple glaze consists of equal parts maple syrup and olive oil.

When the grill is hot and I mean hot, put another layer of rub on the pork chops, and put them over the hot part of the grill. When it gets nice and crusty, flip over and repeat. Now, at this point, check for doneness and if need be, move the pork chop to a cool part of the grill so it can finish cooking. When the pork is about 1 minute from being done, brush the glaze over the chops (both sides) let it finish cook and then when you take them off, give each chop another brush of the glaze. Serve immediately.

Well, this recipe would be fun to try out. It should marry the sweet, spicy, and salty flavors that my co-worker is so fond of. Maybe he isn’t so crazy after all. However, he did say at the end of our conversation that he sometimes add ranch dressing to his mix of burritos and maple syrup. I don’t plan on following that flavor combination up.

ADDED: I made this recipe last night with only a few modifications. I substituted 1/2 a part of allspice for the coriander. They pork chops were delicious. They were pleasant spiciness that was cooled by the sweetness of the maple syrup. They grilled beautifully and the glaze added a nice sheen. Definitely worth trying at home.

Goodfood Recap #23

It sure feels like a while since the last time I wrote a Goodfood recap. The only reason is that the recipes weren’t quite to our liking so we decided to just skip 2 weeks. Now its back generally to a schedule that we like. Without further ado, here’s the recap for last week’s meals!

Shrimp Boil
with Summer Corn, Roasted Potatoes and Green Salad

Sorry for the scattered look on this one. We kind of had this one in a scattered manner as well. This was a pretty summer themed meal and I loved the making the shrimps and corns and potatoes together. The spices were delicious. I didn’t get the salad but my husband did. I believe the dressing smelled pretty good.

Grilled Vegetable Bowls
with Ginger-Soy Sauce & Edamame Rice

I’m going to admit right now that last week was hell and we’ve had a whole lot of delays on cooking and just had a ton of leftovers and stuff. Its re-adapting to some things in life that has surfaced. It changed the routine I had and who knew that it would be delayed like this. When we got around to making the vegetable bowl, the zucchini was already done for, making this bowl slightly sad. However, the edamame rice was delicious. The veggies and the spices were really great as well. Its all very lovely along with the ginger-soy sauce also. Maybe we will remake this one day with the yellow zucchini.

Soy-Maple Chicken
with Roasted Sweet Potatoes, Grilled Zucchini & Charred Scallion Salad

The soy-maple sauce was quite tasty here. The oven-roasted sweet potatoes also had a great recipe. Simple and easy. I’m not much for scallion so I didn’t go and eat a whole scallion stalk. Well, surprisingly the zucchini here didn’t go bad so the grilling it turned out great. Of course, the grilled stuff is all my husband’s hard work. This meal does come together quite well.

Herbed Pork Chops
with Pistachio-Mint Salmuera, Grilled Peppers & Roasted Baby Potatoes

The last meal of this box is the herbed pork chops. The spices for the pork chop was absolutely delicious. I’m starting to see a theme in the spice blends and how good they are while all being quite different. My husband handled this meal. The potatoes turned out quite well. The grilled peppers was also quite good. Simple stuff is always the best method in my book. While I liked the idea of the pistachio=mint salmuera, I liked the pork chops without that topping. I didn’t mind it much but the spices already had enough balance in flavor to make it all work. But then, I refer back to the simple things for myself that always work best that I mentioned before.

It was a pretty decent box. Anything that didn’t go well was because of my procrastination. The spice blends in the meals were very good and gave these meals their own distinction. There are some simple elements here that worked very well too.

With that said, we have a new box this week and its already having its delays with all the events happening in town.
I’ll be back with that recap next week!

“All you’ll need for this corn salsa recipe is corn and pico de galloa simple and effective solution for last-minute guests.” Danielle Lee, Sewickley, PennsylvaniaGet the recipe for Salsa Corn.

“Quinoa has been around for a while and Im just now jumping on the quinoa breakfast bowl bandwagon. Ive made it several times as a savoury side or salad, but never as a warm breakfast cereal. I finally gave it a try last weekend and loved it!” Erica Schmidt, Kansas City, KansasGet the recipe for Quinoa Breakfast Bowl.

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Watch the video: So koche ich seit 5 Jahren Rippchen. Das Geheimnis liegt in der Marinade. (June 2022).


  1. Hali

    The message is removed

  2. Parsefal

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  3. Secg

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