Makes 4 servings
4 bone-in, 1-inch-thick pork chops (about 2 ½ pounds total)
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
¼ cup maple syrup
Heat grill to medium-high. Meanwhile, coat pork chops with olive oil, and season to taste with salt and pepper. Place chops on grill, and cook, flipping once, until deep golden on both sides and charred at edges, about 5 minutes. Working quickly, brush chops with maple syrup, then flip and brush other sides with syrup. Repeat, flipping and brushing for about 2 minutes more, until chops are glazed, syrup has caramelized, and an instant-read thermometer registers 145° to 150°F when inserted into thickest part of the meat. Transfer to a platter, and let rest 5 minutes before serving with Pan-Fried Fingerling Potatoes.
Produced by Barbara Ovrutsky; text by Monica Michael Willis