Ingredients

The following ingredients have 4 Servings
  • 4 bone-in pork loin chops, each about 9 oz. (280 g) and 3/4 inch (2 cm) thick
  • 1/4 cup (2 fl. oz./60 ml) maple syrup
  • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
  • 1 Tbs. Dijon mustard
  • 1/4 tsp. chipotle chile powder
  • 1 garlic clove, minced
  • 1 Tbs. chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • Olive oil for brushing
  • Flaky sea salt for sprinkling

Instruction

  • Remove the pork chops from the refrigerator about 30 minutes before grilling.
  • 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. 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.
  • 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.
  • Preheat an All-Clad grill with AutoSense according to the manufacturer’s instructions using the “pork” setting. Brush the grates lightly with olive oil. Place 2 of the pork chops on the grill and lower the lid. Cook until the “medium” light turns on (or until the “well done” light turns on, according to your desired doneness).
  • Transfer the pork chops to a platter, cover and keep warm. Preheat the grill again and repeat to cook the remaining pork chops. Transfer to the platter and let rest for 5 minutes. Divide the pork chops among 4 plates, drizzle with the remaining 1/3 balsamic vinegar mixture, sprinkle lightly with flaky sea salt and serve immediately. Serves 4.
  • Williams Sonoma Test Kitchen