I used bourbon maple syrup from Three Rivers Farm in Wisconsin. I bought my first bottle at a local Des Moines arts and craft show and I have been hooked ever since. When I ran out of that first bottle I went to their website and discovered vanilla bean syrup, cinnamon syrup ... they really have delicious syrups (and no I am not an affiliate just a connoisseur of their syrup).
I lightly glaze the pork chop with the syrup and use a fork to lightly puncture the chops which infuses the syrup into the meat. Place on a medium hot grill for approximately 6 minutes per side. Before removing the chops I glaze them with syrup again and cook for an additional 1-2 minutes per side. I place a small bowl of syrup on the table just in case anyone wants a little extra!
Authored by +Terri Henkels
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