October 3, 2017

Maple Rosemary Grilled Pork Chops

Name: Maple Rosemary Grilled Pork Chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 -1/2" thick pork chops (trimmed of excess fat); 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

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Need a change from your usual grilled pork chops? How about soaking them in a maple syrup rosemary marinade for a day or two prior to grilling? You and your guests are in for a serious treat with these Maple Rosemary Grilled Pork Chops!

Want to take advantage of the last few days of grilling season but you find yourself sort of in need of a change from your usual, boring grilled pork chops? I think I have just the thing for ya… How about letting your chops soak in a deliciously sweet, refreshing and herb-y maple syrup rosemary marinade for a day or two prior to throwing them on the grill?

I’ve no doubt that you will be positively pleased with the unique twist and cool flavor that this simple marinade will confer to your meat! Very end-of-summery indeed! I don’t know how to explain it, but it sort of tastes like a shifting season, like the days getting colder, like fall slowly setting in. I know, it sounds weird… I think you need to taste it to understand exactly what I’m talking about.

And I say you better act quick, before all the food turns to squash, pumpkin or pot pie!

Making this couldn’t be easier: to start, place your pork chops in a non-reactive container that’s just big enough to accommodate them and set aside.

Then, in a large glass measuring cup, combine all the ingredients for the marinade, namely:

2 green onions, chopped
2 tbsp finely chopped fresh rosemary
½ cup pure maple syrup
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp salt
½ tsp ground black pepper

Stir all that really well and pour it right over the pork chops. Be sure to move the chops around delicately until they’re completely coated in the marinade; don’t forget the underside! Cover the dish with plastic wrap and place your meat to marinate in the refrigerator for at least 24 hours, or up to 48 hours.

When you are ready to eat, preheat your outdoor grill to high heat, about 600°F.

Once the grill is nice and hot, remove the chops from the marinade and place them directly on the hot grill without closing the lid. After 2 to 3 minutes, turn the chops a quarter or a turn to create a nice criss-cross pattern and continue grilling for about 2 minutes;

Now flip the chops over and grill for another 5 minutes, again giving them a quarter of a turn after 2 to 3 minutes.

Once cooked, transfer your pork chops to a plate and garnish them with fresh rosemary sprigs and a few grape tomatoes, if your heart desires.

Serve to your hungry guests with a side of simple, summery house salad!

Maple Rosemary Grilled Pork Chops by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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