Tangy Maple-glazed Grilled Pork Chops

Tangy Maple-glazed Grilled Pork Chops
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • basting sauce

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 3 Tbsp.
    (45 mL)

    maple syrup

  • 6

    sprigs fresh thyme, chopped

  • 1

    lemon, juice only

  • 4

    thick pork chops, cut 1/2 in. (1 cm) thick

  • 2

    bunches of asparagus, cooked, and cut in 3

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Salt and pepper to taste


In a bowl, whisk sauce ingredients together. Brush meat with half the sauce.

Preheat barbecue to medium.

Put chops on the oiled grill and cook 5 minutes per side.

Brush chops with remaining sauce to glaze them.

Let cooked chops rest a few minutes and serve them pink.

In a bowl, toss cooled asparagus with olive oil. Season.

Serve asparagus with maple-glazed pork chops.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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