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

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


4 rib pork chops, 6 ounces each and 1-inch thick

Olive oil

1/4 cup spice rub


  1. Combine all ingredients in a medium bowl.;

Spice Rub for Pork and Steak:

  1. Combine all ingredients in a small bowl.;


  1. 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. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
  3. Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.