Balsamic Maple Glazed Pork Chops

Ingredients

• 8 Maillard 150 g boneless pork chops
• 6 tbsp. maple syrup
• 3 tbsp. olive oil
• 1 tbsp. honey
• 4 tbsp. balsamic vinegar
• 2 tsp. soy sauce
• 1 tsp. sesame oil
• ½ tsp. Italian spices
• Salt and fresh ground pepper

Pesto Pasta

• About 400 g of your favourite pasta
• 2 cups fresh Italian parsley
• 1 cup fresh basil leaves
• ¼ cup fresh grated Parmesan cheese
• ½ cup walnut
• ¼ cup olive oil (+ 1 tbsp. to finish)
• Juice from half a lemon
• 1 large garlic clove, roughly chopped
• Salt and fresh ground pepper

Preparation

1. Put all the ingredients for the marinade in a bowl, add salt and pepper, then mix thoroughly. Place the chops in a large airtight container and pour half of the marinade over them. Close the container and shake vigorously, then let stand in the refrigerator for 2 hours, mixing occasionally. Let the meat warm up at room temperature 30 minutes before cooking.
2. Bring your barbecue to 400°F (or a ridged skillet on medium-high heat) and lightly oil the cooking surface before grilling the meat for 2 minutes. Turn the meat 45 degrees and cook for another 2 minutes. Turn over and repeat the process: 2 minutes cooking, rotation, and 2 more minutes. Normally, depending on thickness, the chops should be pink inside. If necessary, prolong the cooking period in indirect heat (or in the oven if you used a skillet) until done right.
3. Time to prepare the pesto pasta. In a large pot bring salted water to a boil and cook your pasta according to directions on the packaging. Strain and put the pasta back into the pot. Bring to medium heat and add ½ cup of pesto and a good drizzle of olive oil. Season with salt, pepper and mix well. Serve hot. *You can also use commercial pesto to save time.
4. Tip : Do not set the heat too high when using a cast iron skillet, because it could caramelize too quickly and flare up because of the sugar content of the marinade.