C’mon now…the title should tell you all you need to know. It has the word balsamic in it, after all. And you know how I feel about that! Usually when recipe instructs me to “grill” something, I either have to use my George Foreman grill or adjust the cooking method to bake it. Not this time though, since J has a real grill!!
I’ve mentioned before that I have a hard time with pork chops. As in, it’s rare for me to find a recipe that turns out well for me. There have been a couple of exceptions of course, but as a whole I’ve not been impressed. This one, however, I was very pleased with!! Maybe it was the glaze, or that it was cooked on the grill, or that it was a different cut of chop than I usually buy. Whatever it was, it turned out scrum-diddly-umptious. The glaze was good on the potatoes, too. Just sayin’.
These will definitely be making a re-appearance before grilling season is over!!
Grilled Pork Chops with Balsamic-Maple Glaze
As seen on Black Dog Food Blog
Ingredients
- 2 good quality pork chops (I used bone-in)
- Ground coriander
- 1/3 cup balsamic vinegar
- 1/3 cup chicken (beef or mushroom) stock
- 1 Tbsp maple syrup
- 1 tsp mustard
- 1 clove garlic (smashed with knife)
- a few strings of thyme
- a string of rosemary
- sprinkle of flour (It will thicken the sauce)
- 1/2 Tbsp butter
Preparation
- Heat the grill over medium-high heat and season pork with salt, pepper and ground coriander.
- Grill the pork for 6-7 minutes per side, rotating half-way through for nice grill marks. (For thinner chops, decrease cooking time to no-more than 5 minutes per side so you don’t overcook!)
- Meanwhile, prepare the sauce by combining the remaining ingredients (excluding the butter) in a medium saucepan and bring to a gentle simmer. Whisk to incorporate the flour and allow to thicken slightly. Add the butter and whisk until melted. This will give your sauce a nice shimmer!
- When the chops are almost done cooking, brush each side with the sauce and place back on the grill for a brief moment. Don’t leave it too long, or the sugars in the glaze could burn.
- Pull the chops from the grill and let them rest for 5-10 minutes before serving. And of course, feel free to serve them with the remaining sauce on the side!!
Yum! I've got some pork chops in the freezer; can't wait to try this. Hopefully the cold and rainy weather will break soon so we can actually use our grill again.
Jaida – these look and sound amazing. We're in full grill mode (too hot to cook inside in Phoenix), so perhaps husband can grill the chops, and I can use the side burner for the sauce!
Great post
K