Here’s something stickily delicious for the barbecue! The team at Williams Sonoma share their pork chop recipe which is sure to become a summer favourite.
- 4 bone-in pork loin chops, each about 280g and 2cm thick
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) balsamic vinegar
- 1 tbs. Dijon mustard
- 1/4 tsp. chipotle chile powder
- 1 garlic clove, minced
- 1 tbs. chopped fresh rosemary
- Salt and freshly ground pepper
- Olive oil for brushing
- Flaky sea salt for sprinkling
1. Remove the pork chops from the refrigerator about 30 minutes before cooking.
2. Meanwhile, in a small saucepan over medium-high heat, combine the maple syrup, balsamic vinegar and Dijon mustard and cook, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon. Should take about 10 minutes. Stir in the chile powder, garlic, rosemary and 1 tsp. salt. Pour about 1/3 of the mixture into a separate bowl and set aside for finishing the pork chops.
3. Pat the pork chops dry and season generously with salt and pepper. Brush the 2/3 balsamic vinegar mixture on both sides of the pork chops.
4. Preheat and oil a barbecue or grill pan. Place the pork chops on the grill and cook for four minutes on each side, or according to your desired doneness. If cooking in a pan, you may need to do this in two batches.
5. Transfer the cooked pork chops to a platter, cover and keep warm. Transfer the second batch to the platter and rest for five minutes.
6. Divide the pork chops among four plates, drizzle with the remaining 1/3 balsamic vinegar mixture, sprinkle lightly with flaky sea salt and serve immediately.