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

Instructions

1. Combine all ingredients in a medium bowl.;
2. Combine all ingredients in a small bowl.;
3. 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.
4. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
5. Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.