Pork Chops with Maple Syrup Glaze -

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Pork Chops with Maple Syrup Glaze

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By National Pork Council

Photo: National Pork Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	6
Author Notes:	This recipe combines sweet and savory flavors in a perfectly balanced combination.
Ingredients:	6 bone-in pork chops, 1 1/4-inch-thick 1/4 cup plus 2 tablespoons maple syrup, divided 4 tablespoons olive oil, divided 3 tablespoons balsamic vinegar, divided 2 shallots, thinly sliced 4 bay leaves, finely chopped 2 tablespoons juniper berries, coarsely chopped 1 tablespoon chopped fresh sage OR 1 teaspoon dried 2 teaspoons minced garlic 1 teaspoon cracked black pepper salt to taste
Instructions:	For marinade, in a small bowl combine 1/4 cup maple syrup, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, shallots, bay leaves, juniper berries, sage, garlic and pepper. Rub the marinade over all surfaces of the pork chops. Place chops in shallow baking dish. Cover and let marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade. Sprinkle chops with salt. In a small bowl stir together the 2 tablespoons maple syrup, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; set aside. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 12 to 16 minutes, turning once, until chops are barely done. Brush chops with syrup mixture. Lower grill hood and grill for 1 minute more. (Note: You can alternatively broil, or pan fry the pork chops.) Nutrient Information per Serving: Calories: 240 Sodium: 68 mg Protein: 26 gm Cholesterol: 76 mg Fat: 10 gm