Grilled Bone-In Pork Chop With Smoky Scotch Maple Glaze & Aromatic Spice Crust
Servings: 4
Double-cut bone-in Coleman NO ANTIBIOTICS EVER Bone-In Pork Chops are encrusted in a bold spice blend and grilled to a smoky char. As they finish cooking, a richly reduced Scotch and maple glaze — perfumed with coriander, fennel and toasted peppercorn — coats the meat in layers of warming aromatics and sweet heat.
Ingredients
- 4 Coleman Double-Cut Bone-In Loin Pork Chops (84900)
- 4 tbsp. pork chop spice blend (recipe below)
- 1 c. Scotch maple glaze (recipe below)
Aromatic Spice Blend
- ½ c. salt
- ½ c. ground cumin
- ¼ c. garlic powder
- 2 tbsp. dried marjoram
- 1 tbsp. dried thyme
- 1 tbsp. ground black pepper
Maple Glaze
- ½ c. coriander seed — toasted
- ½ c. black peppercorns — toasted
- ¼ c. fennel seed — toasted
- 1 pt. maple syrup
- 1 qt. whiskey (a smoky Scotch)
- ½ c. red wine vinegar
- 2 fresh bay leaves
Instructions
Instructions for Aromatic Spice Blend
- Combine all ingredients together and set aside.
Instructions for Maple Glaze
- Toast spices in a dry pan until aromatic.
- In a sauce pot, combine whiskey, toasted spices and bay leaves. Bring to a boil and reduce by about 75%.
- Add maple syrup and vinegar. Bring to a boil, then lower heat to a simmer. Reduce liquid by 25%. Pass through fine-mesh sieve.
Instructions for Pork Chop
- Cut double chops from bone-in rib loins and pat dry.
- Liberally season on all sides with the Aromatic Spice Blend.
- Sear chops to achieve defined grill marks, turning to build a crosshatch and crust. When pork reaches an internal temp of about 100°F, begin to brush on maple glaze, layering thick coats and flipping for even caramelization.
- Cook to an internal temp of 145°F-150°F (medium), basting repeatedly. Remove from heat and allow to rest for 10 minutes before serving.