Maple Rosemary Grilled Pork Chops
Maple Rosemary Grilled Pork Chops
Ingredients
Pork Chops
- 6 -1/2" thick pork chops (trimmed of excess fat)
For the marinade
- 2 green onions, chopped
- 2 tbsp finely chopped fresh rosemary
- 1/2 cup pure maple syrup
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt (I use Himalayan salt)
- 1/2 tsp ground black pepper
Instructions
- 1
Place the pork chops in a non-reactive container that's just big enough to accommodate them and set aside.
- 2
In a large glass measuring cup, combine all the ingredients for the marinade; Stir well and pour over the pork chops, then move the chops around delicately until they're completely coated in the marinade. Cover with plastic wrap and place in the refrigerator for at least 24 hours, or up to 48 hours.
- 3
When ready to eat, preheat your outdoor grill to high heat, about 600°F.
- 4
Remove the chops from the marinade and place them on the hot grill without closing the lid. After 2 to 3 minutes, turn the chops a quarter turn to create a nice criss-cross pattern and continue grilling for about 2 minutes; flip the chops over and grill for another 5 minutes, again giving them a quarter of a turn after 2 to 3 minutes.
- 5
Transfer the cooked pork chops to a plate, garnish with fresh rosemary and a few grape tomatoes if desired and serve.
Nutrition
Per serving (based on 6 servings)
