Grilled Pork Chops with Balsamic-Maple Glaze

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

1. Heat the grill over medium-high heat and season pork with salt, pepper and ground coriander.
2. 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!)
3. 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!
4. 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. 
5. 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!!