Balsamic-Maple Pork Chops
Servings 3
Equipment
- Grill Pan or Grill
- Meat Thermometer
Ingredients
- ¼ cup olive oil or vegetable oil
- 2 tbsp balsamic vinegar
- 1½ tbsp real maple syrup
- 1 tbsp Dijon mustard
- 2-3 large cloves of garlic finely grated, to taste
- 1 tsp fresh thyme leaves chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Make the marinade by combining the oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, thyme, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag; seal and mix.
- Marinate the pork chops by adding them to the marinade and smooshing them around until evenly coated. Refrigerate for 2-4 hours.
- Heat the grill pan over medium-high heat until very hot, then lightly oil the surface.
- Remove the pork from the marinade, removing excess marinade, and pat dry as much as possible.
- Grill the pork by placing the chops on the hot ridges of the grill pan and letting them sear undisturbed for 5–7 minutes.
- Flip the pork chops over and cook for 5 to 7 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.
- Cook the edges of the pork chops with tongs for a few minutes to render the fat down.
- Remove from the grill and let the meat rest for 5 minutes.
- To serve, slice the meat thinly and season with a little flaked sea salt to taste. Enjoy.