Apple Cider Glazed Pork Chops

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I’m sure that reading Apple Cider immediately made you think of fall? Me too.

What about pork chops? Did those make you think of summer? Maybe a county fair? Me too.

What better time to think of both the comfort of fall and the sunshine of summer?! Winter, be gone!

So that’s Jerrod (my fiancee). He is the griller of this little family. He supports this blog. He takes most of the photos for it. He’s funny and makes me laugh.

Speaking of the grill – it looks to me like we need to clean it. Maybe we don’t? I don’t grill so I don’t know. Tell me what to do.

OH MAH GAH these porkies. I came across this recipe on Pinterest and knew there was a reason why I still had an unopened gallon of apple cider in the fridge. Sweet, spicy cider seasoned pork chops? Yes please.

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You know it’s going to be a good night when your man says he’ll grill dinner in 0 degrees. I don’t know why he doesn’t have a hat on though. Brr. Here’s some more videos because I think making these was the perfect distraction for him from the bitter cold.

Apple Cider Glazed Porkchops (Adapted from Delightful E Made)

Serves 2 humans for dinner (and lunch the next day!)

Ingredients:

1-1.5lb of pork chops (I used thin sliced, de-boned – original recipe called for thick cut w/ bone in – click link above for details)

Rub Ingredients:

2 tbsp. brown sugar

2 tsp. chili powder

1 tsp. garlic powder (feel free to use more – garlic is not my thang)

1 tsp. salt

1 tsp. pepper (or more! pepper wins at life all the time)

1 tbsp. extra virgin olive oil

Glaze ingredients

1 1/2 C apple cider

1/4 C maple syrup

1 tbsp. Dijon mustard

1 tsp. red pepper flakes (i’m obsessed)

1/2 tsp. salt

Directions

1. If you’re grilling the chops, turn the grill on to medium heat

2. While the grill is heating, prep your glaze in a small saucepan. Combine the apple cider, maple syrup, Dijon, red pepper flakes, and salt. Bring this deliciousness to a simmer.

3. While letting the glaze simmer, prep your rub – mix the brown sugar, chili & garlic powders, salt, and pepper. Once mixed, add in the olive oil and stir it up. It will end up being a sand-y paste-y looking rub. I’m sure this is helpful since those are opposites. You’ll understand.

4. Chances are your pork chops have collected moisture – use paper towels to pat them dry (as suggested in the original recipe) and rub-a-dub the rub right into those babies (both sides). Feel free to use a little force – you really want the taste to stand out!

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(Yes we left the fat on them and it was worth it because it was delicious)

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5. By this point, the glaze will be ready to go. The following instructions are copied from the original recipe because you need to do exactly what she says: “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.” Depending upon how thick of cut your pork chops are, the cook time could be between 9-12 minutes. You should be able to tell when they’re done because they’ll start to really brown up.

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Serve them with apple cider, of course!

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