Fire-Roasted Pork Chops with Maple-Horseradish Glaze

This flavor combination blew my mind. I mean, seriously. Maple syrup, mustard, horseradish and chile powder.....together??!?

This REALLY works. Vanessa and I sat here were thinking about different things we could put this glaze on top of. Toast. Eggs. Dessert. We liked it that much, and it truly couldn't be simpler. We had some left over roasted pepper sauce from the other night and leftover braised cabbage that actually worked pretty well with it.

½ cup pure maple syrup
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
4x14 ounce bone-in veal chops (pork chops work just as well!)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

Whisk together the maple syrup, mustard, horseradish, and ancho powder in a medium bowl and let sit for at least 15 minutes. This can be made up to 2 days ahead and stored in the refrigerator. Bring to room temperature before using.

Preheat a grill to high or a grill pan over high heat.

Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook until golden brown and slightly caramelized, 4 to 5 minutes. Reduce the heat to medium, turn the chops over, close the lid of the grill, or tent with aluminum foil, and continue cooking to medium, 7 to 9 minutes more, brushing with the glaze during the last couple of minutes of cooking.

Remove the chops from the heat and let rest for 5 minutes before serving with the remaining glaze on the side.