Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup maple syrup |
1/4 cup grated fresh horseradish |
1 tablespoon dijon mustard |
1 tablespoon ancho chile powder |
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 |
Directions:
1. Horseradish-Maple Glaze:
2. Combine all ingredients in a medium bowl.
3. Spice Rub for Pork and Steak:
4. Combine all ingredients in a small bowl.
5. Pork:
6. 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.
7. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
8. 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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