Our forest fed pork chops are tender, juicy, and so flavorful. This recipe from my friend Nicole, on Instagram as @beachgirlgrills is a show stopper. Although, I have to admit that I had to google what agrodolce meant. Remember, I'm your farmer and I'm here to connect you to your food... haha! If you're not familiar with the terminology either, it means a sticky, tart-sweet condiment that will cover the pork chops in this recipe. Yum, delicious food is a language I can understand!
2-4 bone in pork chops, purchase here.
1-2 tbsp Dijon mustard
Salt and pepper to taste
1/2 Balsamic vinegar
2 garlic cloves, smashed
1 sprig of rosemary
1 tsp crushed red pepper flakes (optional)
1/4 cup maple syrup
3 tbsp unsalted butter.
1. Evenly coat pork chops in Dijon mustard. Season both sides with salt and pepper, or seasoning of choice.
2. In a small saucepan on medium heat add vinegar, garlic, and rosemary as well as red pepper if using. Allow to simmer and reduce by half, approximately 5-8 minutes.
3. Add maple syrup and cook 1 minute more, or until fully dissolved.
4. Take off heat and remove the garlic and rosemary.
5. 1 tbsp at a time add butter, continually stirring until dissolved and emulsified.
6. Prepare your charcoal grill for two zone cooking or preheat your gas grill. Grill the chops over direct heat for approximately 5 minutes and then flip.
7. Baste with the maple agrodolce sauce, and continue to flip and baste your chops, moving from direct heat to indirect, until your meat thermometer reads 140 degrees.
8. Remove from the grill and allow to rest 10 minutes.