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Lemon Poppy Seed Dressing
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Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
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Patio Picnic on a Paper Plate
Tangy Maple-Marinated Pork Chops
Serve with Stone Fruit Salsa


4 pork chops (1 1/2-inches thick, bone-in or America’s Cut boneless)
1/4 c. maple syrup
1/4 c. balsamic vinegar
1/2 t. coarse-ground pepper


Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together maple syrup, vinegar and pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours.

When ready to cook, preheat grill to 400º to 450ºF. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill.

Cook for 7 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes. Serve with Grilled Stone Fruit Salsa.

This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.