Grilled Apple Cider Glazed Pork Chops

Grilled Apple Cider Glazed Pork Chops, using up some leftover apple cider to marinate and coat with a maple syrup thick boneless pork chops, will dramatically amp up the flavor, savory, and a bit of sweetness.

Pork chops are a favorite around our house. Cook them anyway.

The boneless pork chops grilled tend to be tough and dry at times, so we like to brine them before cooking them or coat them in a super delicious glaze while cooking them.

I had some apple cider still left in the refrigerator after Thanksgiving and some boneless pork chops I picked up at Sam's that needed to be cooked.

I placed them in a bag, added enough apple cider and salt, and sealed the bag. Then, I put them in the refrigerator to marinate for a couple of hours.

I removed the bags from the refrigerator and immediately rinsed them really well. If you don't rinse the meat well, you leave too much salt on the meat, which will overpower and ruin the taste. I like to layer flavors, so I lightly season them with coriander, salt, and pepper.

While cooking them on the grill, I brush them with a mixture of apple cider and maple syrup. This is where all the magic happens.

Depending on the weather, I grill them on our gas grill outside and in a cast iron skillet when the weather doesn't permit cooking them outside.

I like to liberally brush the chops with the glaze when I first put them on the grill. I then let them hang out for about 6 minutes on each side. I only brush one side of the pork chops.

We do not like our pork chops being super sweet, so if you like the extra sweetness, then add as many coatings as possible to reach your desired taste. The more glaze, the more sweetness you will get on the chops.

They will be fantastic, juicy, tender, and perfect for any busy weeknight.

I hope you will try these pork chops soon. Enjoy!

Yield: 4-6Author: Kay Little | Cooking with K

Grilled Apple Cider Glazed Pork Chops

Grilled Apple Cider Glazed Pork Chops, using up some leftover apple cider to coat and marinate thick boneless pork chops will dramatically amp up the flavor, savory and a bit of sweetness.

prep time: 2 hour and 15 MINScook time: 20 MINStotal time: 2 hours and 35 mins

ingredients:

Pork Chops

6 boneless thick pork chops

Apple Cider Brine

2 cups apple cider
1/2 cup salt
1-gallon size resealable plastic bag

Apple Cider Glaze

1 and 1/2 cup apple cider
1/3 cup maple syrup (or Truvia sweetener with a teaspoon molasses)
1/2 teaspoon salt
1 teaspoon grainy mustard
1/4 teaspoon red pepper flakes ( or more)

Grilled Pork Chops

1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon coriander

instructions

Pork Chops & Apple Cider Brine

Place pork chops in a gallon size resealable bag; set aside.
In a bowl, whisk together brine ingredients.
Pour brine solution over pork chops. Seal the bag releasing all the air.
Turn bag with the chop inside back and forth to distribute all the brine over the chops.
Set in the refrigerator for a couple of hours but not over 4 hours.
Remove the bag of chops from the refrigerator and rinse with cool water really well. Set chops on a rimmed baking sheet; set aside.

Apple Cider Glaze and Grilling Pork Chops

Pat dry the pork chops. Sprinkle salt and black pepper and coriander on each of the pork chops on the front and back; set aside while preparing the grill.
Heat the grill to 350 degrees F. While the grill is heating, in a bowl, whisk together the glaze ingredients.
Liberally brush the prepared pork chops. Place the chops on the heated grill. Grill for 6 minutes.
Brush one more time with the glaze and turn the chops over. Cook additional 6 minutes or until the internal temperature has reached to 145 degrees.
Remove the grilled glazed pork chops and serve with additional glaze on the side.