The spices of the the marinade offset the
maple syrup's sweetness. Serve with baked sweet potato, buttered
brussel sprouts and grilled apples.
Pork Chops
with Maple Syrup Glaze
6 bone-in pork chops,
1 1/4-inch thick
1/4 cup pure maple syrup
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 shallots, thinly sliced
4 bay leaves, finely chopped
2 tablespoons juniper berries, coarsely chopped
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
2 teaspoons minced garlic
1 teaspoon cracked black pepper
1/2 teaspoon salt, or to taste
2 tablespoons pure maple syrup
1 tablespoon olive oil
1 tablespoon balsamic vinegar
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.
