These Grilled Pork Chops are so delicious with a maple cranberry glaze.
Fall is definitely not off-the-table for grilling. It gets a little chillier in the fall, but that doesn’t mean you have to put the grill away quite yet. I highly suggest you try making these grilled pork chops. They’re the perfect dinner to make for fall grilling. They’re rubbed with an amazing blend of spices, and they’re brushed with the most delicious maple cranberry glaze while grilling.
How to make Grilled Pork Chops with Maple Cranberry Glaze:
First you’ll make the rub. It’s a fantastic blend of spices (sugar, smoked paprika, dry mustard, onion powder, ancho chile powder, seasoned salt, celery salt, sea salt and black pepper). The pork chops are rubbed all over with the spice rub.
Maple Cranberry Glaze:
Next, you’ll make the glaze. It’s a mix of jellied cranberry sauce, maple syrup, cranberry juice, Dijon mustard, orange liqueur, orange zest, salt and pepper.
The spice-rubbed pork chops are grilled about 5 minutes per side, while brushing generously with the maple cranberry glaze. They won’t be quite done after this, so you’ll move them to a cooler part of the grill (indirect heat) and continue to grill until done (about 3 minutes per side). The glaze will be brushed on again, while continuing to grill.
When grilling, it’s always good to get a nice sear on both sides of whatever meat you are grilling. Then you should move the meat off the direct heat and finish grilling on “indirect” heat- a cooler part of the grill that is still hot enough for cooking but not over direct fire. This will result in a juicier outcome. The initial hot sear seals in the juices.
What to serve with pork chops:
Here are some fall side dishes to serve with these beautiful, fall-themed grilled pork chops!
- Roasted Butternut Squash and Wild Rice Salad
- Smashed Sweet Potatoes
- Cranberry Rice Pilaf
- Pumpkin Scalloped Potatoes
Time to try this new dinner recipe before grilling season officially ends. Enjoy!
Here are a few more pork chop recipes you might like to try:
- Pork Chops with Creamy Apple Cranberry Sauce
- Grilled Pork Chops with Tropical Salsa
- Apple and Blue Cheese Stuffed Grilled Pork Chops
- Barbecued Pork Chops
- Baked Ranch Pork Chops
- Pan Seared Pork Chops with Pear Mostarda
- Herbed Pork Chops with Garlic Butter
- Chili Rubbed Pork Chops with Grilled Pineapple Salsa
Grilled Pork Chops with Maple Cranberry Glaze
SPICE RUB AND CHOPS:
- 1 tablespoon granulated white sugar
- 1 tablespoon smoked paprika
- 1½ teaspoons seasoned salt
- 2 teaspoons dry mustard
- 2 teaspoons freshly ground black pepper
- 1½ teaspoons sea salt
- 1½ teaspoons celery salt
- 1 teaspoon onion powder
- 1 teaspoon ancho chile powder
- 3/4 cup jellied cranberry sauce
- 1/2 cup pure maple syrup
- 1/4 cup cran-raspberry juice
- 2 tablespoons Dijon mustard
- 1 tablespoon Triple sec (or another orange liqueur)
- 1½ teaspoons grated orange zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Eight ¾-inch-thick center-cut pork chops
PREPARE THE SPICE RUB:
- Mix all ingredients in small bowl.
PREPARE THE GLAZE:
- Mix the glaze ingredients in a small saucepan. Bring to a boil over medium heat, whisking until smooth. Cool to room temperature.
PREPARE THE CHOPS:
- Spray a grill rack with nonstick spray and prepare your barbecue to medium heat. Sprinkle the spice rub generously over both sides of the pork chops (about ½ tablespoon per side), pressing to adhere. Place the pork chops on the grill, cover, and cook 5 minutes per side. Brush each chop generously with the glaze. Move the chops to indirect heat and continue to grill, uncovered, until cooked through, brushing frequently with the 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 the spice rub at room temperature. Cover and refrigerate the glaze. Rewarm the glaze just until pourable before using.