15 July 2014

Maplelicious Chops With Chard

These chops soaked overnight in a marinade is based on a recipe I found in a recent issue of Taste of Home. I wasn't smart enough to copy down the recipe (or take a snap with my phone), but I remembered it was a simple mix of equal parts maple syrup and balsamic vinegar plus some salt and pepper. I used four tablespoons each maple syrup and fig balsamic vinegar plus one teaspoon sea salt and a half teaspoon sriracha. I used four thick six-ounce chops and they took about twenty minutes to grill, flipping twice -- first at eight minutes and then at sixteen minutes.


I had forgotten to hold back any marinade to baste the chops as they grilled, but still found the flavor to be quite good -- a little sweet, a little spicy, and plenty porky. As per the marinating tips at AmazingRibs.com, I had scored one side of the chops in a crisscross pattern before plopping them in the marinade and I do think that helped. The cuts increase the chops' surface area and help the marinade penetrate deeper into the tissue.

Apparently, I don't own any plain balsamic vinegar and it was toss up between the fig and blackberry. (I actually own four bottles of flavored balsamic vinegars, but neither the peach nor the coconut white balsamic seemed remotely appropriate). Fig won the toss, but I'll definitely try this marinade again with the blackberry balsamic, holding back some of the marinade to baste the scored chops!


The chard was simple. Just heat a little broth, onion, and garlic in a pan until the alliums are fragrant. Add as much cleaned chopped chard to your pan as will fit and cook it, stirring regularly, until wilted. Toss with your balsamic vinegar of choice (fig, again) and a little sriracha. Season with salt and pepper to taste. Eat. My intention was to make enough chard to have leftovers to take to work ... but I gobbled it all up with the chops, instead. Good thing the garden is full of chard!