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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
1 cup apple cider or unsweetened apple juice
1/3 cup apple-cider vinegar
3 tbsp pure maple syrup
2 tbsp drained prepared horseradish
2 tsp Worcestershire sauce
Freshly ground black pepper
6 (8 oz) loin pork chops, about 1 1/2-inches thick (boneless or bone-in)
Whisk together cider, vinegar, syrup, horseradish, Worcestershire and pepper in a small bowl. Cover and refrigerate. This can be made up to 2 days in advance.
Remove excess fat from chops. Massage pepper into the meat. Put chops in a Ziploc bag and pour marinade over the meat. Close bag, put in refrigerator and marinate overnight. Turn bag every time you open the refrigerator.
About 30 minutes before cooking, take chops out of the refrigerator and remove from marinade. Pat dry. Pour marinade into a small saucepan and bring to boil over high heat. Continue cooking at a rolling boil for 3 minutes. Remove from heat and set aside.
Oil grill racks. Preheat grill using all burners set on high, and with lid closed for 10 to 12 minutes.
Place chops on the grill and cook for about 5 minutes. Turn over and brush with sauce. Cook for an additional 5 minutes, then turn and brush again with sauce and cook for another 5 minutes. Turn one more time and brush again with sauce. Cook for another 5 minutes or until firm to the touch and the internal temperature is about 150 degrees. Remove from grill and let rest for a few minutes before serving. Serve any additional sauce at the table. Serves 6.
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MAPLE-KISSED PORK CHOPS
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Category: Pork 1 - Chops and Steaks
Prep Time: Cook Time: Total Time:
1 cup apple cider or unsweetened apple juice
1/3 cup apple-cider vinegar
3 tbsp pure maple syrup
2 tbsp drained prepared horseradish
2 tsp Worcestershire sauce
Freshly ground black pepper
6 (8 oz) loin pork chops, about 1 1/2-inches thick (boneless or bone-in)
Whisk together cider, vinegar, syrup, horseradish, Worcestershire and pepper in a small bowl. Cover and refrigerate. This can be made up to 2 days in advance.
Remove excess fat from chops. Massage pepper into the meat. Put chops in a Ziploc bag and pour marinade over the meat. Close bag, put in refrigerator and marinate overnight. Turn bag every time you open the refrigerator.
About 30 minutes before cooking, take chops out of the refrigerator and remove from marinade. Pat dry. Pour marinade into a small saucepan and bring to boil over high heat. Continue cooking at a rolling boil for 3 minutes. Remove from heat and set aside.
Oil grill racks. Preheat grill using all burners set on high, and with lid closed for 10 to 12 minutes.
Place chops on the grill and cook for about 5 minutes. Turn over and brush with sauce. Cook for an additional 5 minutes, then turn and brush again with sauce and cook for another 5 minutes. Turn one more time and brush again with sauce. Cook for another 5 minutes or until firm to the touch and the internal temperature is about 150 degrees. Remove from grill and let rest for a few minutes before serving. Serve any additional sauce at the table. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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