Grilled Orange Maple Mustard Pork Chops Bbq Recipes

GRILLED MAPLE PORK CHOPS

Steps:

• In a small bowl, whisk syrup, vinegar, salt and pepper until blended. Pour 1/2 cup marinade into a shallow bowl. Add pork chops; turn to coat. Cover and refrigerate 1 hour. Reserve remaining marinade for basting., Drain pork chops, discarding marinade. On an oiled grill, cook pork chops, covered, over medium heat or broil 4 in. from heat 13-17 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade during the last 5 minutes. Let stand 5 minutes before serving.

MAPLE MUSTARD PORK CHOPS

Steps:

• Make the sauce: melt the butter in a saucepan over medium heat; add in bacon, onion, and garlic; cook until golden brown, 4-5 minutes; stir in tomato paste; cook for 1 minute.
• Stir in maple syrup, mustard, and vinegar; let the sauce simmer until thick and flavorful, about 10 minutes; taste for seasoning, add salt and pepper if needed, also more vinegar.
• You can serve the sauce hot or at room temperature; can be made up to 2 days ahead and refrigerated, covered; bring the sauce to room temperature before serving.
• The chops: place the pork chops in a baking dish and season generously on both sides with salt and pepper.
• Sprinkle the pork chops on both sides with the mustard powder, using about 1 teaspoon per side and rubbing it onto the meat with a fork or your fingertips.
• Drizzle the soy sauce over the chops, patting it onto the mustard with a fork to make a flavorful paste.
• Place the maple syrup and oil in a small bowl and stir to mix.
• Pour this mixture over the chops, turning to coat both sides, and let marinate in the refrigerator, covered, for 30 minutes.
• Set up grill for direct grilling and preheat to high.
• When ready to cook, brush and oil the grill grate; drain the marinade from the chops and discard the marinade.
• Arrange the chops on the hot grate, placing them on a diagonal to the bars.
• Grill the chops until cooked through, 4-6 minutes per side, depending on the thickness of the chops.
• Rotate the chops a quarter turn after 2 minutes to create nice grill marks.
• When ready to turn, the chops will be nicely browned on the bottom; test for doneness with instant-read thermometer side-ways into a chop; internal temp should be about 160°.
• Transfer the grilled chops to a platter; let rest for 2 minutes.
• Serve the chops with the Maple-Mustard Barbecue Sauce.

MAPLE-MUSTARD GRILLED PORK CHOPS

Steps:

• Saute onion in oil until tender, about 2 -3 minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper. Let simmer gently for 10 minutes. Remove from heat and set aside.
• Grill chops over medium-hot coals for 7-8 minutes, until nicely browned. Turn chops and brush liberally with glaze. Grill for 5 minutes more. Turn and brush with glaze for 3 minutes more, or until chops are done and nicely glazed. Do not overcook. Serve chops immediately.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.