If a whole pork loin or pork loin roast is too large for your needs or will take too long to cook, loin chops are a great alternative. The following recipe qualifies as a “must cook” pork chop. I first made these chops while tailgating in Jupiter, Florida, at the St. Louis Cardinals’ spring training facility. March is not too early to start grilling, especially when you are sharing the grill with Hall of Fame shortstop Ozzie Smith! This recipe can be made with either bone-in chops or boneless pork loin cut in one-inch medallions. These pork chops feature apple cider brine and a fruity sweet glaze made from applesauce, cranberry sauce, and maple syrup.
Recipe information
Yield
serves 6
Ingredients
Brine
Glaze
Preparation
Step 1
In a large bowl, combine the brine ingredients and stir well. Place the chops in a resealable plastic bag and pour in the brine. Refrigerate for 12 to 24 hours, turning once.
Step 2
Combine the glaze ingredients in a medium saucepan and mix well. Heat the glaze over medium heat, just until warm. Remove from the heat and reserve 1/2 cup of glaze for serving.
Step 3
Build a charcoal and/or wood fire for direct grilling. Grill the chops directly over the hot coals (approximately 450°F) for 8 minutes on each side, or until the internal temperature is 150°F. During the last 3 minutes of cooking, baste both sides of the chops with the glaze. Drizzle the reserved glaze over the chops or pass separately at the table.
Cooking Method
Step 4
Direct heat
Suggested Wood
Step 5
Hickory, Apple, Apricot
