grilled pork chops

Balsamic Maple Glazed Pork Chops

Serves: 4
Cooking Time: 10min
Preparation: 2h
Level: Easy 

With this balsamic maple glazed pork chops recipe, it's sugar season all year long. Just add some pesto pasta on the side and watch the smiles on your invitees faces.


  • 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


    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.


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