The butter glaze that we used to make our Grilled Chipotle Maple Glaze Pork Chops was originally meant for grilled corn on the cob. 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.
Chipotle Maple Glaze Pork Chops Are Grilled, Plated and Ready to Serve
How do I remember?
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?? Now, 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 both of us that we had a winning recipe. We made the corn on the cob with the glaze; it was like a magical touch. We liked the taste so much that instead of just using it to glaze corn on the cob, we decided we would use it to glaze meat.
Grilled chicken breasts were the first to get the smokey sweet treatment. They were outstanding.
Maple Chipotle Glaze Slathered on Grilling 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 — 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. 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 or even fried then using the glaze as a dipping sauce 🙂
We’ll let you know how they turn out.
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.
Alla prossima!
Chipotle Maple Glaze
Ingredients
- 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
Instructions
- 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.
Notes
- * Adapted from Grilled Corn on the Cob with Maple-Chipotle Glaze recipe in the August 2002 issue of Bon Appétit.
Nutrition
Note: Recipes and content from All Our Way ©2015 is copyright protected. Please do not use content or recipe without prior written permission. If you want to share the information please link to this post. Grazie.
English
Dutch
French
German
Italian
Portuguese
Russian
Spanish
Denise Wright says
I’m always looking for pork chop recipes …. this looks like the perfect recipe for my family. I love the sweet and spice!
Reid says
good on chicken wings and grilled corn on the cob as well 🙂 I may make some this weekend!
Marisa Franca says
Are you inviting us over for dinner?
Thistle says
Those look sooooo delicious! Thank you so much for the recipe!
Marisa Franca says
You are very welcome! They are good and you have to try the sauce on the grilled corn on the cob. OMG it is delicious. Oh! And the maple? It’s from Laura and Dana’s trees :-).
Rosemary @anitalianinmykitchen says
You have my mouth watering once again Marisa, sounds and looks amazing. Will have to get out the barbecue again. Have a great day.
Marisa Franca says
It is so good! We had it this weekend with grilled corn on the cob. We had a family fish fry — recipes to follow 🙂
Ciao Chow Linda says
I’ve never used canned chipotle, but your appetizing photos have me salivating. I love sweet and sour, or sweet and hot flavors, so I know this is one I will be making.
Marisa Franca says
We really like the smokey spicy taste. We’ve used it in some of our Italian dishes. In fact we make our own chipotle sauce because we use a lot of it.
Simply Suzannes at Home says
Good morning, Marisa!
YUM! Your pork chops look amazing . . . and the glaze sounds divine!
I love spicy/sweet combinations . . . especially on meats, like chicken and pork.
I keep all the ingredients to make this glaze on hand all the time, so I’m going to have to try this. We’re having grilled chicken tonight for dinner, so I think I’m going to have to give this a try :0) I can’t wait!
I hope that you’re enjoying your Summer . . . and keeping cool.
Sending hugs,
Suzanne
Marisa Franca says
Your ears of corn look so fresh they look like you picked them yourself 🙂 They reminded me that I should add the information on grilling corn on the cob with the glaze. And here it is super humid but I am enjoying working out in the garden. Hugs back attcha!
Jovina Coughlin says
It is amazing to find you can get creative and use one seasoning or sauce meant for a particular food on another with great success, as you have done here. Pork chops need lots of flavor and it looks like you have given them new life.