Maple syrup, garlic, and balsamic vinegar meld into a wonderfully sweet and savory marinade for pork chops. Excellent with fresh green beans and garlic mashed potatoes.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine maple syrup, balsamic vinegar, mustard, garlic, soy sauce, sesame oil, hot sauce, Worcestershire, scallion, and black pepper in a food processor or blender until smooth. Pour into a zip-top bag and add pork chops; seal and shake to coat. Marinate in a refrigerator for at least 4 hours to overnight.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.

  • Place pork chops onto 4 individual pieces of aluminum foil. Distribute marinade evenly between them and wrap up in foil packs to keep moist.

  • Broil pork chops on the top rack in the preheated oven until no longer pink in the centers, 10 to 20 minutes, depending on thickness. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Cook's Note:

If you're short on time, you can pound out your boneless pork chops and marinate them for at least 30 minutes. The thinner they are, the more flavor they absorb and the quicker they cook.

Nutrition Facts

351 calories; 12.4 g total fat; 65 mg cholesterol; 914 mg sodium. 33.2 g carbohydrates; 25.7 g protein; Full Nutrition


Rating: 2 stars
11.2.19 I typically brine pork chops but didn t with this recipe because of the marinade. These were good-quality chops that I bought at Whole Foods and seriously it s been a long time since I ve had chops this tough. The instructions say cook for 10-20 minutes and that time span makes it a little difficult to coordinate the rest of the meal. It would have been helpful if the recipe submitter had indicated the thickness of the chops and then narrowed down the cook time say "about 8-10 minutes." My chops were about 3/4 thick and when I checked the temp at 10 minutes they already were at 154ºF overcooked for us. I guess I just really don t care for this method of cooking because the meat ends up with no eye appeal no color just sort of anemic. I did cook the marinade and thickened it into a sauce served over the pork (which I husband said was waaaay too sweet for him) and garnished with some chopped parsley which helped with the presentation. I m the first reviewer and I don t want to discourage others from trying but this just didn t work out for us today. Read More