Maple Glazed Pork Chops with Roasted Corn Relish
Elevate your next meal with these tender and juicy Maple Glazed Pork Chops with Roasted Corn Relish—a perfect balance of sweet, smoky, and tangy flavors. Thick, bone-in pork chops are grilled to perfection and basted with a rich maple glaze infused with soy sauce, Dijon mustard, garlic, and apple cider vinegar for a caramelized finish. Paired with a vibrant roasted corn relish made from charred corn, grilled red bell pepper, red onion, fresh cilantro, and a splash of zesty lime juice, this dish effortlessly blends smoky and refreshing elements. Ready in under an hour, this recipe is perfect for weeknight dinners or backyard grilling sessions. Serve with a crisp green salad or roasted potatoes for a complete, crowd-pleasing meal that showcases bold summer flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 ears corn on the cob
- 1 large red bell pepper
- 0.5 medium red onion
- 0.25 cup cilantro
- 2 tablespoons lime juice
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, apple cider vinegar, and minced garlic for the glaze. Set aside.
Brush the pork chops with 1 tablespoon of olive oil and season both sides with salt and black pepper. Let them rest at room temperature while you prepare the relish.
Brush the corn on the cob, red bell pepper, and red onion halves with the remaining 1 tablespoon of olive oil.
Grill the corn for about 10 minutes, turning occasionally, until it is charred in spots. Grill the red bell pepper and red onion for 5-7 minutes, turning occasionally, until they are slightly charred and tender. Remove all vegetables from the grill and let them cool slightly.
Slice the kernels off the corn cobs, dice the grilled red bell pepper, and finely chop the grilled red onion. Combine them in a bowl with the chopped cilantro and lime juice. Season with salt and pepper to taste. Set the relish aside.
Place the pork chops on the hot grill. Cook for 4-5 minutes per side, brushing with the maple glaze during the last few minutes of cooking, until the internal temperature reaches 145°F (63°C). Be careful not to let the glaze burn.
Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Plate the pork chops and spoon a generous portion of the roasted corn relish on top or on the side. Serve immediately and enjoy!
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 34.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
