Debs Best Recipes  

Hint: Both Spice rub and Glaze can be made ahead. Store spice rub in a container at room temperature. Store glaze in fridge for a week or more.

SPICE RUB:

• 1 T sugar
• 1 T hot smoked paprika
• 2 t seasoned salt
• 2 t dry mustard
• 2 t fine sea salt
• 2 t celery salt
• 2 t garlic salt
• 2 t ground black pepper
• 1 t onion powder
• 1 t ground chipotle chile powder or ancho chile powder

Mix all ingredients in small bowl.

GLAZE:

• ¾ c jellied cranberry sauce (about half of one 16-oz can)
• ½ c pure maple syrup
• ¼ c cran-raspberry juice
• 2 T dijon mustard
• 1 T triple sec or other orange liqueur
• 1½ t grated orange peel
• ¼ t fine sea salt
• ¼ t ground black pepper

Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth.

Cool to room temperature.

Meat:

• 3/4 inch thick pork chops or pork steaks

Preheat barbecue. Rub pork chops with generous amount of spice mix (about 1/2 tbs per side), pressing to adhere.

Place pork chops on grill; reduce heat to medium. Barbecue about 5 mins per side, brushing generously with glaze.