Yield: 8 servings
Prep Time: 30 min
Cook Time: 16 min
1 tablespoon granulated white sugar
1 tablespoon smoked paprika
1 1/2 teaspoons seasoned salt
2 teaspoons dry mustard
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons celery salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon ground chipotle chile powder or ancho chile powder
3/4 cup jellied cranberry sauce (about 1/2 of a 16-ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liqueur
1 1/2 teaspoons grated orange zest
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
nonstick cooking spray
Eight 3/4-inch-thick center cut pork rib chops
1. For spice rub: Mix all ingredients in small bowl.
2. For glaze: Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
3. Spray grill rack with nonstick spray and prepare barbecue to 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.
*If you are preparing this recipe as gluten-free, just be sure that you are using brands of the following that are known to be GF: cranberry sauce, maple syrup, Dijon and juice.
*Smoked paprika is available in some markets and specialty food stores.
*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.
Source: RecipeGirl.com (Adapted barely from Bon Appetit )