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Maple and Pear Grilled Pork Chops

Updated on March 30, 2011
Dinner is served.  As you can see by the marginal photo, I don't steal recipes and or photos.
Dinner is served. As you can see by the marginal photo, I don't steal recipes and or photos.

Trust me

Pork chops, in my opinion are one of the finest meats cooked on the grill. This recipe may seem completely disgusting to some, but I swear these were remarkable. I don't know what possessed me to try this on 17 pork chops. The cost if it was a failure was going to be high dollar. My kids saw me cooking them and couldn't believe what I was doing. Though, once the smell started going good from the grill, curiosity changed to excitement.


  • 1/2 a cup of maple syrup. Feel free to use run of the mill, national brand, maple flavored corn syrup.
  • The juice from a can of pear halves. I know you want to spew right now. Trust me.
  • Water


  1. Mix the 2 liquids up in a measuring cup or something
  2. Put 10 -15 pork chops in a big bowl or container and pour the juice over them. Basically the juice is nothing more than liquid sugar.
  3. Top off with water to cover the pork chops.
  4. Trust me.
  5. Put the bowl of chops in the fridge and let marinate for at least 4 hours. Soaking overnight would be best.
  6. Turn the chops every once in awhile to make sure they all get a chance to soak up some artificially flavored sugar juice.


  1. Heat your grill to 300 degrees. Try not to get it any hotter. I usually use a low flame with pork chops. I like to cook them a bit slower. It keeps them from drying out.
  2. Place your chops on the grill. Tssssssssss. I love that sound.
  3. Cook on the first side for about 10 minutes or so.
  4. Flip your chops.
  5. OK, don't throw up now. Squirt about a TBSP of maple syrup on each chop. Use a spoon to cover the whole side
  6. Cook on this side for another 10 minutes or so.
  7. Flip again
  8. Cover this side with maple syrup.
  9. Cook for about 3-5 minutes. The smell is amazing.
  10. Warning- the dripping syrup may cause a flame up, if so move to a top rack or use a spray bottle of water to quench the flames.
  11. Take off the grill and serve

I served these with extra buttery mashed potatoes and a heap of corn.

My wife and I have eight kids. These are meat and potato country kids. They are carnivores. They know meat, if my cooking sucks they let me know. This was a hit, dead on. Out of 17 pork chops, only 2 were left. That averages to out to 1 and a half chops per person.


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    • Eric Patnoe profile image

      Eric Patnoe 10 years ago from The Prairies of South Western MN, USA

      Thanks for the vote of confidece. I appreciate your being a fan as well. Thanks again.

    • jstankevicz profile image

      jstankevicz 10 years ago from Cave Creek

      We agree on cooking pork, low and slow; heat dries out the meat. On your say so, I going to try the marinade someday...