Grilled Boneless Pork Chops with a Maple and Rosemary Glaze
Recipe type: Pork, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Boneless pork chops in a maple, balsamic and rosemary glaze can be done in 30 minutes for a quick weeknight meal fit to be fed to family or guests.
  • 1 package Smithfield All Natural Pork boneless pork chops
  • salt and pepper
  • crushed rosemary (optional and I used dried)
  • Sauce
  • 1 cup pure maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons fresh rosemary - chopped
  • Side dish
  • 1 bag gold new baby potatoes
  • 1 bag fresh English peas
  • salt and pepper
  • 1 tablespoon butter
  1. Start the grill to medium heat.
  2. Season the Smithfield All Natural Pork boneless pork chops with the salt, pepper and a little crushed rosemary.
  3. Prepare the glaze. Add the maple syrup, water, balsamic vinegar and rosemary to a small saucepan. Bring to a boil and reduce to about half, about 5 minutes. Take off heat.
  4. Put on the grill. Cook for about 7 minutes on each side.
  5. Brush the glaze on each side and cook for 2 more minutes. Pour remaining glaze over pork chops. Temperature will be at 165 degrees when done.
  6. To prepare the side dish:
  7. Wash the baby new potatoes. Add 1 teaspoon of salt. Add to a pan and cover with water. Cover and bring to a boil. Cook for 10 minutes.
  8. Add the peas. Cook until tender.
  9. Drain. Season with the salt, pepper and butter.
Recipe by Recipes Food and Cooking at