Stir in the chile powder, garlic, rosemary and 1 tsp. 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, about 10 minutes. The recipe and opinions in this article are my own.Remove the pork chops from the refrigerator about 30 minutes before grilling. Pretty grill marks, moist pork chops, and the acclaim of your family and friends. Then, move to the cool side of the grill and monitor them until the internal temperature reaches your desired number. Flip over and cook for 2 minutes, then give another quarter-turn for 2 minutes.

Turn them 45 degrees, and allow to cook 2 more minutes. Put the pork chops down on the grill (oil your grates first.) Allow to cook for 2 minutes. Thick pork chops will take about 12-15 minutes to get to 145 if you’re not cooking them over an inferno. Put the charcoal on one side only so you have a two-zone fire. Here, I’m going to cut the learning curve even smaller- whatever amount of charcoal you were going to use, only use half of that.

It’s amazingly versatile, lightweight, and a very small learning curve. The design of the grill dates back to the 1950s, and it’s still around because it works. How do I grill them? friends grilling pork chops The internal temp will go up 4-5 degrees, and you’ll have moist pork chops every time!Īs a side note, the marinade recipe also works great with chicken breasts or skirt steak. Cook the pork chops until they hit 142 degrees internally, then remove to a plate and lightly cover with foil for 5-10 minutes. If you’ve been a loyal leader, you know I have always suggested having a good, instant-read thermometer around. Look for good color, a thickness of at least 1″, and make sure it is fresh. The most important thing is to start with a great product. Pork is the perfect palette for mounting layers of flavor as well, as it has a good, natural flavor but not an overwhelming one. I love flavor combinations that have contrast but also meld together. But in the Fall, you’ve got great football and basketball games, nice weather, less mosquitos, and you get to wear those spiffy sweaters again! Why wouldn’t this be the best time of the year for cooking outside! Tell me about this pork chop! pork chops and brussels sprouts on grill In the summer, people are on vacation, kids are playing baseball, and generally it’s too dang hot to want to go near a grill. The Home Depot has tons of great grills, accessories, and basically everything you need to grill all year long! I grill throughout the year, and in my area it’s much preferable to grill when it’s 30 than when it’s 100! It’s Social Time! friends around a grillįall and winter are great social times. Cook everything on the grill and keep the kitchen clean!Īs I said, this post is sponsored by the Home Depot, and there’s a good reason for that. I love to serve these with my Grilled Beets, butternut and blue cheese salad and smoky grilled brussels sprouts.

The soothing sweetness of maple syrup is a delightful contrast to the residual heat from the chipotles. So I love to break out my fall repertoire when we start getting the cooler days, and one of my favorite recipes is Chipotle Maple Pork Chops. I just feel rejuvenated after the intense heat of the summer.

50, 60 or 70 degree days feel like the wind has a bit of chill in them when you’re used to 105 heat index days! I love the cool weather, even if it gets down-right cold at night. So when the temperature dips, it’s a very welcome relief. I live in Mississippi, and we have brutal summers. Chipotle Maple Pork Chopįall and early winter are my absolute favorite times to grill. This post is sponsored by The Home Depot*.

Sous vide pork chops maple syrup