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This balsamic maple pork chops recipe is the perfect savory dish that not only tastes amazing, but is simple to make. Let me show you how to grill the most tender and juicy pork chops. The steps are simple and work every time. The easy balsamic maple glaze is the perfect sweet and savory topping to the perfect weeknight dinner.
Table of Contents
Step 1: Season the pork chops.
For this recipe I used bone-in pork chops. The bone adds an additional depth of flavor making the dish just that much better. Start by seasoning all sides with Dad’s All Purpose rub and set aside while you preheat the grill. During this time, the meat will sweat, absorbing the savory flavors of the rub.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to make a homemade balsamic maple glaze.
This balsamic maple glaze is the perfect pairing to the savory grilled pork chops. Best of all it’s very simple to make with only a few ingredients.
In a saucepan, add equal parts balsamic vinegar and chicken stock. Next, add in mustard, maple syrup, Dad’s All Purpose rub, and a spring of thyme and rosemary. Whisk the ingredients together and simmer over low heat until the sauce thickens to your desired consistency. At the end, throw in a small cube of butter.
Step 3: Quick sear on the pork chops.
Preheat the grill to 400 degrees and set for direct heat. Place the seasoned chops directly on the grates and grill 5 minutes per side. Depending on the thickness of the pork chops this might take a little longer.
Brush the homemade balsamic maple glaze on the grilled pork chops once they hit 130 degrees internal temperature. Allow the sauce to create a thin and crispy crust and remove off the grill at an internal temperature of 140 degrees.
Allow the balsamic maple pork chops to rest for 5-10 minutes before serving. Remove the herb strings from the sauce and pour it over the chops. Enjoy!
Recipe Tips
- Monitor the internal temperature of the pork chop to ensure it cooks to your preferred doneness.
- To guarantee a tender and juicy pork chop, do not grill past 140 degrees internal temperature.
- Always rest a grilled pork chop for 5-10 minutes. This allow the juices to redistribute inside the meat, giving you a better final product. This process will bring up the temp to 145 degrees which is safe for consumption.
Frequently Asked Questions:
Yes, all my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Have any leftover pulled pork? Use it in a dip. It’s the perfect addition of protein to your dish. Other substitutes to make a dip more meaty are chorizo, ground beef or Italian sausage.
Similar Recipe Ideas:
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Balsamic Maple Pork Chops
Ingredients
- 2 Bone-in pork chops
- 2 tbsp Dad's All Purpose rub
Homemade Maple Balsamic Glaze Ingredients
- 1/3 cup Balsamic vinegar
- 1/3 cup Chicken stock
- 1 tbsp Maple syrup
- 1 tbsp Unsalted butter
- 1 tsp Minced garlic
- 1 tsp Mustard
- 1 tsp Dad's All Purpose rub
- 2 strings Thyme
- 2 strings Rosemary
Instructions
- Season all sides of the bone-in pork chops with Dad's All Purpose rub and set aside.
- For the glaze, in a saucepan, add equal parts balsamic vinegar and chicken stock. Next add in mustard, maple syrup, Dad's All Purpose rub, and a sprig of thyme and rosemary. Simmer over low heat until the sauce thickens to your desired consistency. At the end, throw in a small cube of butter.
- Preheat the grill to 400 degrees and set for direct heat. Place the seasoned chops directly on the grates and grill 2-3 minutes per side. Depending on the thickness of the pork chops this might take a little longer.
- Brush the homemade balsamic maple glaze on the grilled pork chops once they hit 130 degrees internal temperature.
- Remove the pork chops off the grill at an internal temperature of 140 degrees.
- Let them rest for 5-10 minutes.
- Before serving, remove the herb strings and pour the remaining glaze over the pork chops.
Nutrition
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