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.
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?
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.
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.
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.
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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