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Ingredients
US|METRIC
4 SERVINGS
- 6 bone-in ribeye (rib) pork chops (1 1/4-inch thick)
- 1/4 cup maple syrup
- 3 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 shallots (thinly chopped)
- 4 bay leaves (finely chopped)
- 2 Tbsp. juniper berries (coarsely chopped)
- 1 Tbsp. fresh sage
- 1 tsp. dried sage
- 2 tsp. garlic (minced)
- 1 tsp. black pepper (cracked)
- salt (to taste)
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Directions
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol |
Sodium210mg9% |
Potassium260mg7% |
Protein2g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber1g4% |
Sugars14g |
Vitamin A15% |
Vitamin C10% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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