- 6 bone-in ribeye (rib) pork chops (1 1/4-inch thick)
- 1/4 cup maple syrup
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 shallots (thinly chopped)
- 4 bay leaves (finely chopped)
- 2 tablespoons juniper berries (coarsely chopped)
- 1 tablespoon fresh sage
- 1 teaspoon dried sage
- 2 teaspoons garlic (minced)
- 1 teaspoon black pepper (cracked)
- salt (to taste)
- For marinade, in a small bowl combine 1/4 cup maple syrup, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, shallots, bay leaves, juniper berries, sage, garlic and pepper. Rub the marinade over all surfaces of the pork chops. Place chops in shallow baking dish. Cover and let marinate in the refrigerator
- for 6 to 8 hours or overnight.
- Drain chops, discarding marinade. Sprinkle chops with salt. In a small bowl stir together the 2 tablespoons maple syrup, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar; set aside. Place chops on a kettle-style grill directly over medium-hot coals, grill chops for 12 to 16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees F. Brush chops with syrup mixture the last 3-4 minutes of cooking time. Allow to rest 3-5 minutes before serving.