- 6 pork chops bone-in rib chops, about 1 inch thick
- 2 tablespoon chopped fresh herb of choice (oregano, tarragon, parsley)
- 2- 2 1/2 teaspoons salt
- 2 teaspoons granulated onion or onion powder
- 1 teaspoon herbes de provence
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon black pepper
- For glaze:
- 1 cup maple syrup warmed
- 1/4 cup Dijon mustard
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon chili powder
Preheat grill for medium-high heat. Warm maple syrup in microwave for 20-30 seconds. Combine glaze ingredients, cover, and set aside.
Combine rub and apply evenly to both sides of pork chops. Place onto grill and cook for 20-22 minutes. Watch for flare-ups and reduce heat, or move chops to a cooler part of the grill and finish cooking indirectly. After the first 10 minutes, start applying glaze Do this every 3-4 minutes, turn, and baste. Repeat process about 3-4 times until meat is cooked through.
Once chops have reached an internal temperature of 150-155 degrees F., remove from grill and loosely tent with aluminum foil. Let chops rest for a few minutes while you ready the finishing touches of your meal.
Serve these chops garnished with your herb of choice. Drizzle with a small amount of warmed maple syrup and serve.
For oven method: Bake the chops in a parchment-lined pan for 10 minutes at 400 degrees F. Remove chops from the oven. Reduce the oven heat to 350 degrees F., and coat the chops on both sides with the maple mixture. Place the pan with the chops back into the oven and continue baking for 20-25 minutes (depending on thickness) until the chops reach an internal temperature of 150-155 degrees F.
Calories: 363kcal | Carbohydrates: 38g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1020mg | Potassium: 649mg | Fiber: 1g | Sugar: 32g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg