Cooking pork to perfection is all about balancing flavor and ensuring safety without sacrificing juiciness. One of the most important tools for achieving this is a reliable meat thermometer. Pork should be cooked to an internal temperature of 145°F, followed by a three-minute rest. This ensures the meat stays tender, juicy and flavorful while being fully safe to eat. Overcooking can dry out the meat, so precise temperature monitoring is key, especially with cuts like pork chops.
This recipe combines pork with the natural sweetness of maple syrup, which enhances the flavor of the meat while creating a delightful glaze. Maple syrup, beyond being a pantry staple, is a natural sweetener packed with depth and richness. Unlike processed sugars, it offers a nuanced flavor profile with hints of caramel, vanilla and smoky undertones. Additionally, maple syrup contains small amounts of antioxidants and minerals, making it a wholesome choice for sweetening recipes.
Wisconsin has a proud history of maple syrup production, ranking among the top states for maple syrup harvesting. The process is a labor of love: it takes approximately 40 gallons of sap to produce just one gallon of syrup. Sap collection occurs in the late winter and early spring, as the days warm and the nights remain cold, a climate that Wisconsin provides in abundance. Supporting locally produced maple syrup not only elevates your recipes but also helps sustain a centuries-old tradition rooted in agriculture.
When paired together, pork and maple syrup become a celebration of sweet and savory perfection. This recipe showcases how both ingredients shine, creating a dish that’s comforting, flavorful and undeniably satisfying. Whether you’re serving it for a weeknight meal or a special occasion, the combination of perfectly cooked pork and the natural sweetness of maple syrup is bound to impress.
Recipe courtesy of the National Pork Board, Des Moines, Iowa.
Pork Chops with Maple Syrup Glaze
Ingredients
- 6 bone-in ribeye (rib) pork chops (1 1/4-inch thick)
- 1/4 cup maple syrup
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 shallots thinly chopped
- 4 bay leaves finely chopped
- 2 Tbsp. juniper berries coarsely chopped
- 1 Tbsp. fresh sage
- 1 tsp. dried sage
- 2 tsp. garlic minced
- 1 tsp. black pepper cracked
- salt to taste
Instructions
- For marinade, in a small bowl combine 1/4 cup maple syrup, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, shallots, bay leaves, juniper berries, sage, garlic and pepper. Rub the marinade over all surfaces of the pork chops.
- Place chops in shallow baking dish. Cover and let marinate in the refrigerator for 6 to 8 hours or overnight.
- Drain chops, discarding marinade. Sprinkle chops with salt. In a small bowl stir together the 2 tablespoons maple syrup, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; set aside. Place chops on a kettle-style grill directly over medium-hot coals, grill chops for 12 to 16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees F. Brush chops with syrup mixture the last 3-4 minutes of cooking time. Allow to rest 3-5 minutes before serving.