A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be paired with flavors that are both savory and sweet. And with a chef-recommended 145°F (63°C) internal temperature, the finished product is guaranteed to be tender and juicy.
Consider this perfectly sweet, all-natural complement to the smoky flavors building on the grates. With onion, butter, white wine, salt, pepper and pure Canadian Maple Syrup, you can create the perfect glaze to mop those chops.
Caramelize your onion in a saucepan with a tablespoon of oil and two tablespoons of butter. Deglaze the pan with half a cup of white wine and reduce by half. Then add a half a cup of Canadian Maple Syrup and season to taste with salt and pepper. Continue cooking until the sauce thickens to your liking.
Introduce your pork to the grates (at temperatures in excess of 500°F (260°C)) and keep a close eye on the grill. A few minutes too long and your tender and juicy chops will be reduced to tough and dry pieces of meat. Spot-check the internal temperature of your pork chops with a Thermapen® Mk4 and you won’t have to worry about overcooking your main course.
Mop the chops with the Canadian Maple Syrup glaze while they’re on the grill, or wait until they’re ready to be plated and drizzle the sauce over the top. Either way, make sure you’ve spot checked your pork with your Thermapen before you remove them from the heat. The super-fast and accurate temperature reading will guarantee that they’ve reached their chef-recommended temperature. After a quick rest of three minutes, your chops will be ready to eat.
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