These maple mustard glazed pork chops are another great example of how the flavor of maple goes well with pork. While maple cured bacon may be what most people think of when it comes to maple and pork, other cuts of pork will also gain an advantage in taste when combined with maple.
Sure, maple syrup is exceptionally sweet, but a slight tang from balsamic vinegar and savory undertones from Dijon mustard balance out the glaze perfectly. Add smoky pork chops into the equation and the end result is a tasty and succulent piece of meat.
For best results, it’s recommended that a quality pork chop be used. Life’s too short for cheap meat. While the “family pack” of pork chops may look tempting because of their lower cost, please avoid them for this recipe. They are too thin to grill properly. The end result is more than likely going to be a dried out and tough piece of meat. A well marbled, bone-in pork chop that is at least 1-inch thick will produce a more flavorful and juicy result.
Choosing the maple syrup is also important. Use pure or real maple syrup. Pancake or imitation maple syrup is an artificial product that is loaded with crap ingredients and is basically just corn syrup with a caramel coloring additive. Seeking out true maple syrup will be rewarded with flavor.
- 4 bone-in pork chops, 1 to 2-inches thick
- olive oil
- fresh ground black pepper
- kosher or sea salt
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried rubbed sage
- smoking wood chips, (apple wood is preferred) soaked in water for 30 minutes (optional)
- Generously brush all sides of the pork chops with olive oil. Season per taste with salt and pepper. Set aside and allow chops to reach room temperature, about 30 minutes.
- Preheat a grill for two-zone cooking using medium-high heat. Charcoal or gas burners should be active on one half of the grill, only.
- In a small saucepan, whisk together the mustard, maple syrup, vinegar, garlic powder and sage. Over a medium-high heat, bring to a boil. Reduce heat to low and allow to simmer for about 10 minutes or until glaze is well blended and slightly thickened. Remove from heat and set aside.
- If using smoking wood chips, place on coals or wrap in aluminum foil with pierced holes and place on top of gas burners. Allow to start smoking.
- Place pork chops on a clean and well oiled cooking grate, directly over the flames. Sear the chops for about 4 to 6 minutes per side or until chops have a slight char and grill grate marks are prevalent.
- Move pork chops to the cooler side of the grill and baste all sides with the glaze. Continue cooking while basting and turning each 2 or 3 minutes. Chops are done when an instant-read meat thermometer registers 135°F (60°C).
- Remove from heat and tent with aluminum foil. Allow to rest for at least 10 minutes for the juices to redistribute and the temperature to rise to the recommended 145°F (65°C).
- Brush or drizzle pork chops with the remaining glaze and serve.
If you’re unfamiliar with using smoking wood on the grill, you’re missing out on additional flavor. It’s easy to get started. Read How to use smoking chips on a grill and you’ll be enjoying smoked meats in no time!