- 1 cup pecans
- 1 cup pure maple syrup
- 1/4 cup cider vinegar
- 2 tablespoons grainy mustard
- 1 teaspoon Sriracha or other hot sauce
- One 3-inch rosemary sprig
- Twelve 1-inch-thick pork loin chops (about 10 ounces each)
- Vegetable oil, for brushing
- Salt and freshly ground pepper
- Preheat the oven to 350°. Spread the pecans on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then chop.
- Meanwhile, in a small saucepan, combine the maple syrup, vinegar, mustard, Sriracha and rosemary and bring to a boil. Simmer over moderate heat until reduced to 1 cup, about 10 minutes. Discard the rosemary.
- Meanwhile, light a grill or heat 2 cast-iron grill pans until very hot. Brush the pork chops with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and nearly cooked through, about 10 minutes. Generously brush the maple glaze all over the chops and grill, turning once or twice, until lightly caramelized, 2 to 3 minutes longer. Transfer the pork chops to a platter, sprinkle the pecans on top and serve.
The maple glaze can be refrigerated for up to 1 week.
Fruit-forward Australian Shiraz.