I normally would be fantasizing about springtime instead, but thanks to some creative freezing, I still have plenty of tangy cider at my disposal. When cider was in season, I froze about a half a gallon of it in ice cube trays then stuck the cubes in a freezer bag. Now, whenever I want some cider for my favorite fall recipes, all I have to do is thaw it!
Prep time: 15 min Cook time: 15 min
Serves 6
2 lbs bone-in pork chops
3 apples (optional)
Rub:
2 Tbs brown sugar
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
½ tsp pepper
1 Tbs olive oil
Apple Cider Glaze:
1½ cups apple cider
¼ cup maple syrup
1 Tbs Dijon mustard
½ tsp crushed pepper flakes
½ tsp salt
Preheat grill to medium high heat.
In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer.
While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels and then cover the chops on all sides with the spice rub.
Put the spice covered pork chops on the heated grill and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. It's okay for pork to have a little pink in the middle.
If you're also grilling apples, slice them into 1/2 inch thick rings, brush them with glaze and grill for about 2 minutes per side.
393 calories per serving. Click here for more nutritional info and shopping list!
