makes 2 servings
We made this for Christmas dinner '08 and it was delicious.
It's adapted from Bobby Flay's version.
FOR THE HORSERADISH-MAPLE GLAZE:
3/4 cup maple syrup
1/8 cup grated fresh horseradish, or prepared horseradish, drained
1/2 tablespoon Grey Poupon mustard
1/2 tablespoon chili powder
Combine all the ingredients in a small bowl. May be refrigerated, covered, for 1 day, use at room temperature.
FOR THE PORK CHOPS:
2 pork chops (1 inch thick, bone in)
Olive Oil for brushing on the chops
Sea salt and freshly ground pepper
Horseradish-Maple Glaze
Preheat grill, (or broiler), to medium high.
Reserve 1/2 cup of glaze and use the remainder for brushing during cooking. Brush the chops on both sides with olive oil and season with salt and pepper. Grill for 3-4 minutes, brush with glaze, and turn over. Grill for another 3-4 minutes, brush and turn again, for medium-well doneness.
Arrange chops on a serving plate and brush with the reserved glaze.
3/4 cup maple syrup
1/8 cup grated fresh horseradish, or prepared horseradish, drained
1/2 tablespoon Grey Poupon mustard
1/2 tablespoon chili powder
Combine all the ingredients in a small bowl. May be refrigerated, covered, for 1 day, use at room temperature.
FOR THE PORK CHOPS:
2 pork chops (1 inch thick, bone in)
Olive Oil for brushing on the chops
Sea salt and freshly ground pepper
Horseradish-Maple Glaze
Preheat grill, (or broiler), to medium high.
Reserve 1/2 cup of glaze and use the remainder for brushing during cooking. Brush the chops on both sides with olive oil and season with salt and pepper. Grill for 3-4 minutes, brush with glaze, and turn over. Grill for another 3-4 minutes, brush and turn again, for medium-well doneness.
Arrange chops on a serving plate and brush with the reserved glaze.
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