Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes

Total Time:
30 min
15 min
15 min

4 servings

  • Horseradish-Maple Glaze:
  • 1 cup maple syrup
  • 1/4 cup grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ancho chile powder
  • Spice Rub for Pork and Steak:
  • 1/2 cup ancho chile powder
  • 1 tablespoons paprika
  • 1 tablespoon dry mustard
  • 2 teaspoon dry oregano
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons chile de arbol
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 tablespoon kosher salt
  • or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs
  • Pork:
  • 4 rib pork chops, 6 ounces each and 1-inch thick
  • Olive oil
  • 1/4 cup spice rub
Horseradish-Maple Glaze:
  • Combine all ingredients in a medium bowl.

Spice Rub for Pork and Steak:
  • Combine all ingredients in a small bowl.

  • Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.

  • 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze

  • Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

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