Hot and Sweet Glazed Pork Chops

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Pork is not just the other white meat; it’s the better white meat. It’s almost as economical as chicken, and definitely more so than beef. You have to work pretty darn hard to make it dry and tough, unlike beef and chicken. It seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.

Apple Juice

What about dessert, you say? Back in the olden days, before people became terrified of any fat that is solid at room temperature, comes from an actual (formerly) living creature, and was not created and/or processed in a lab by people in pristine white lab coats, donuts were fried in pork fat. How ‘bout them apple fritters?

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Now that I think about it, if I had to pick a food animal to take with me to a desert island, it would be a pig. Of course I would probably make friends with it, name it Wilson, and we would both live happily ever after, subsisting on a diet of grass and coconut husks.

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And so in celebration of the humble porcine, I offer you this ridiculously simple recipe for sweet and hot grilled chops that’ll make you at least think about skipping the poultry section on your next shopping trip and heading straight for the Wilson…er…pork section instead.

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Hot and Sweet Glazed Pork Chops

2 lbs bone-in pork loin chops, about ½ inch think
4 tbsp honey
4 tbsp Dijon mustard
½ tsp red pepper flakes
1 cup unsweetened apple juice

Combine all the ingredients except the pork in a small saucepan and bring to a gentle boil over medium high heat. Simmer until the glaze is reduced by half. It should be thick enough to coat the back of a spoon. Let cool completely. Reserve half of the glaze for a dipping sauce.

Preheat grill to medium high. Season the chops with salt and pepper.  Brush the glaze on one side of the chop and place glaze side down on the grill. Brush more glaze on the top side. Cook for 4 minutes, then turn.  Add more glaze to the top, and cook for another 4 minutes. Continue glazing and turning the chops frequently, for a total cooking time of 15-20 minutes. The chops should read about 145°F to 150°F on an instant read thermometer. Let rest for 5 minutes before serving with the reserved glaze for dipping.

(Printable Recipe)

You might also enjoy:

  1. Pork and Apple Stew
  2. Mom, Memories and Souvlaki
  3. Moroccan Chicken Brochettes with Chermoula Sauce

13 comments to Hot and Sweet Glazed Pork Chops

  • Very nice looking pork chop. The marinate is really simple. I love the use of unsweetened apple juice:) It helps tender the pork a bit too.

  • Woah…I so agree with you about the pork thing. It really is such a versatile and flavorful meat. Loving your pork chops! I make a pork chop really similar to this except there is maple syrup instead of honey and a tsp of cumin. The smokey cumin works really well with the mustard, the hotness and the sweetness. Great post!

  • My favorite thing about pork is shredded pork tacos! It truly does have its own unique flavor. the marinade sounds delicious as well

  • Scrumpt! I like these chops. I have a few ways of grilling pork chops but most involve brining. I will have to give these a try.

  • Sounds wonderful. I think I’ll grill these up this weekend. And you are preachin to the choir on the butter/margarine issue. I had a nutritionist speak to a ladies group a few months ago. She talked alot about chemicals – yikes. Margarine sounded the scariest.

  • Karen

    CheapAppetite: There is just something about apples and pork…yum!

    The Meal Planner: Oooo, that sounds good. I’ve never made pork chops with maple syrop, but I’m going to have to try that now.

    Jessie: I love shredded pork tacos, especially with some crumbled cojita cheese on top…wonderful!

    ChiliCheeseFries: I hope you enjoy them :)

    Lea Ann: I work in an alternative/conventional health clinic, and the doctors here say the same thing. Butter is a much better choice, just use it wisely….unless you’re making a Julia Child recipe ;)

  • BeardofPants

    Not a great fan of pork chops… but I do like a good pork braise – gimme a recipe for pork braise, Karen! ;-)

    (These do look good though)

  • cubrikaska

    No sois derecho. Soy seguro. Puedo demostrarlo. Escriban en PM, hablaremos.

  • so i think i can use a substitute also instead of pork for chicken ?

  • I have some pork in the fridge right now. This recipe looks great! Pork is a nice diversion from all the poultry. Loads of flavor and it takes no time at all to prepare. Thanks for the recipe :)

  • Amazing pictures. I put recipes on my maple syrup blog but I’m afraid they don’t compare! Btw, I think maple syrup would make a fine substitute for the honey in a recipe like this. Thanks!

  • Thanks Karen, I like pork chop with eggs on top sprouts and runner beans.