Pork Chops With Horseradish-Maple Glaze

"This is a Bobby Flay recipe from his Boy Meets Grill cookbook. This is on the table in no time!!!"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Charmie777 photo by Charmie777
Ready In:




  • Combine maple syrup, horseradish, mustard and chile powder.
  • Pour over pork chops in bowl, or resealable bag to marinate for 1 hour.
  • May be refrigerated, covered, for 1 day; use at room temperature.
  • Preheat a gas or charcoal grill to medium high.
  • Reserve 3/4 cups of glaze.
  • Brush the chops on both sides with olive oil and season with salt and pepper.
  • Grill for 3 to 4 minutes, brush with remaining glaze, and turn over.
  • Grill for another 3 to 4 minutes, brush, and turn again, for medium-well doneness.
  • Arrange chops on a serving platter and brush with the reserved 3/4 cup of glaze.

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  1. We all three enjoyed these pork chops. For ~Tasty~ I reduced the amount of horseradish and ground ancho. I would skip the last brushing of the marinade to avoid contamination from the raw meat. (Call me overcautious.) Served with grilled corn on the cob, green beans, Middle Eastern-inspired pasta salad, gazpacho. We traveled the world today with our meal! Prepared for CQ 2015.
  2. Great chops! It's a very simple recipe but the flavors all pop. I really like that hint of horseradish - in fact I upped the amount just a tad! We were out of gas for the grill, so we pan-fried the chops. Still great! Made for Culinary Quest 2 by a Toasted Tourist.
  3. We liked this pork chop recipe. It is certainly easy to prepare and is on the table very quickly. I halved the ingredients to suit 4 pork chops, but otherwise followed the instructions as posted.
  4. My family LOVES these chops and they are extremely easy to make. I use the Grade B pure maple syrup from Trader Joe's. It gives it a wonderful maple flavor with the underlying hint of the horseradish. EXCELLENT!!!
  5. This was the best pork chop I've ever had in my mouth. If I could possibly give it more than 5 stars, I would. I added a couple of drops of hot sauce to this along (Frank's Red Hot and Pickapepper)for a little added heat. This will become another mainstay in my recipe book. Thanks so much for sharing, <b>Charmie</b>!



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