The spicy sweet butter sauce that we used to make our Grilled Chipotle Maple Glaze Pork Chops was originally meant for grilled corn on the cob. But, this recipe is so very good we consider it a versatile classic. I remember the first time I made the sweet smoky buttery glaze — it was in August of 2002 and it’s been a favorite ever since.
How do I remember the date?
Well, because I found the recipe in my issue of Bon Appétit and I still have that magazine. The first time I planned to make the recipe my Honey was skeptical about the taste — it was the maple syrup.
Sweet?? Uh. Uh. He’ll be the first to tell you he doesn’t like anything sweet on his meat.
BUT!! Aren’t most barbecue sauces on the sweet side?
Pork Chops are Ready for Seasoning and Then Put on the Grill
I made the maple chipotle glaze and it took just one taste to convince the both of us that we had a winning recipe.
We made the corn on the cob with the glaze; it was a magical touch. Well, we liked the taste so much that instead of just using it to glaze corn on the cob, we decided we’d use it on meat.
Grilled chicken breasts were the first to get the smokey sweet treatment. They were outstanding.
Maple Chipotle Glaze Slathered on Grilling Pork Chops
Glazed pork chops
Then last weekend we decided that we wanted to shake up our pork chops a bit. Usually we baste them with All Our Way Bourbon Barbecue Sauce — but we were looking for something a little different.
Immediately Grilled Chipotle Maple Glaze Pork Chops came to mind.
Grilled Chipotle Glaze Pork Chops — Going from Ordinary to Extraordinary
We followed our method for Making Perfect Pork Chops — Every Time and toward the end of the grilling time we basted the chops with the glaze. Transfer the chops to a platter and again brush with the glaze.
Uses for the glaze
The meat was moist with a delicious maple sweet and smokey chipotle chili taste.
We’re already planning on making another batch of chipotle maple glaze and what we’re going to use it on we’re thinking:
- grilled chicken wings
- a dipping sauce
We’ll let you know how they turn out.
Corn with spicy glaze
If you want to make Grilled corn on the cob with Chipotle Maple Glaze:
- Prepare the barbecue (medium heat).
- For 6 servings, husk 6 ears of fresh corn.
- Brush the corn with some of the glaze.
- Grill until lightly charred in spots, turning frequently, about 8 minutes.
- Transfer the corn to a platter.
- Brush the corn again with the glaze.
- Sprinkle generously with salt and serve.
This is one seasoning that is so versatile you’ll want to make extra to keep on hand. It keeps in the fridge for weeks but believe me, it won’t last that long.
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
You may need…
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For this recipe you’ll want to use 100% maple syrup like this. There is no skimping on the taste. It’s the real deal or nothing at all. You won’t regret spending a little bit more for this.
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Chipotle Maple Glazed Pork Chops
You can make this delicious sauce ahead of time and it keeps weeks in the fridge. If you like a salty sweet spicy taste then this glaze is exactly what you want.
If you like this recipe please give it a 5-star rating.
Chipotle Maple Glaze
- 1/2 cup pure maple syrup don’t substitute
- 1/4 cup 1/2 stick unsalted butter
- 2 garlic cloves minced
- 4 teaspoons minced canned chipotle chilies — they are sometimes called adobo. Look in the Latin food section of your grocery store.
- 1/4 teaspoon salt
- Bring first 5 ingredients to simmer in a heavy small saucepan over medium heat. Reduce heat to low and simmer until glaze is reduced to 3/4 cup, stirring occasionally, about 10 minutes.
- The glaze can be made 1 day ahead. Cover and refrigerate.
- * Adapted from Grilled Corn on the Cob with Maple-Chipotle Glaze recipe in the August 2002 issue of Bon Appétit.
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