Best Maple Balsamic Pork Chops Recipes

MAPLE-BALSAMIC PORK CHOPS

Maple-Balsamic Pork Chops image

Maple syrup, garlic, and balsamic vinegar meld into a wonderfully sweet and savory marinade for pork chops. Excellent with fresh green beans and garlic mashed potatoes.

Provided by Angie

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 4h20m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup maple syrup
3 tablespoons balsamic vinegar
3 tablespoons Dijon mustard
3 cloves garlic
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 scallion
freshly ground black pepper to taste
4 boneless pork chops

Steps:

Combine maple syrup, balsamic vinegar, mustard, garlic, soy sauce, sesame oil, hot sauce, Worcestershire, scallion, and black pepper in a food processor or blender until smooth. Pour into a zip-top bag and add pork chops; seal and shake to coat. Marinate in a refrigerator for at least 4 hours to overnight.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
Place pork chops onto 4 individual pieces of aluminum foil. Distribute marinade evenly between them and wrap up in foil packs to keep moist.
Broil pork chops on the top rack in the preheated oven until no longer pink in the centers, 10 to 20 minutes, depending on thickness. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 351.2 calories, Carbohydrate 33.2 g, Cholesterol 65 mg, Fat 12.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 2.9 g, Sodium 914.4 mg, Sugar 25.8 g

COLD SMOKED MAPLE-BALSAMIC GLAZED PORK CHOPS

Cold Smoked Maple-Balsamic Glazed Pork Chops image

Cold smoking is a little safer and less smoky for indoor grilling. You can make your own by using disposable aluminum pans or a heavy duty roasting and a baking rack...Or you can purchase an electric (such as Rival KC Electric Smoker) tabletop smoker for home use.

Provided by Bobby Flay

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups wood chips (hickory or applewood or mesquite), soaked in cold water for at least 30 minutes
4 (1-inch) bone-in center cut pork chops
1 cup balsamic vinegar
1/4 cup maple syrup
Pinch allspice
Salt and freshly ground black pepper
Canola oil

Steps:

Preheat the oven to 400 degrees F. Remove the wood chips from the water and spread evenly in the bottom of a roasting pan. Cover the top tightly with aluminum foil. Put in the oven until the chips get hot and begin to smoke, about 15 minutes.
Remove the pan from the oven and remove the foil from the pan. Put a baking rack inside the pan and arrange the chops on top of the rack, leaving a few inches of space between each one. Quickly cover with the foil again and let sit on your kitchen counter for 10 to 15 minutes.
While the pork chops are smoking, put the vinegar in a small pan over high heat and cook until reduced to 1/4 cup, about 5 minutes. Remove from the heat and whisk in the maple syrup, allspice, and salt and pepper, to taste. Let cool slightly.
Heat a grill pan over medium-high heat. Brush the ridges with some of the canola oil. Brush the chops on both sides with some of the glaze and season with salt and pepper. Grill on both sides, brushing with more of the glaze, until golden brown and slightly charred and cooked to medium doneness, about 7 minutes per side. Remove from the grill, loosely tent and let rest for 5 minutes. Transfer to a serving platter and serve.