Greg Denton and Gabrielle Quiñónez
We are chefs and co-owners of the OX Restaurant. OX Restaurant finds inspiration in the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy.
https://oxpdx.com/book
We love how the maple flavor pairs with the pork and thyme here, and its savory sweetness also helps the chops caramelize as they cook on the grill. This recipe requires overnight marination.
12HRS 45MINS
$5.07
Ingredients
Servings
4
4
Bone-In Pork Loin Chops
2 Tbsp
Extra-Virgin Olive Oil
to taste
to taste
Freshly Ground Black Pepper
to taste
Grade B Maple Syrup
1/4 cup
1/4 cup
Grade B Maple Syrup
2 Tbsp
2 Tbsp
Dried Thyme
1 Tbsp
1 head
6 cups
Water
Nutrition Per Serving
VIEW ALL
Calories
487
Fat
24.3 g
Protein
40.7 g
Carbs
25.7 g
Greg Denton and Gabrielle Quiñónez
We are chefs and co-owners of the OX Restaurant. OX Restaurant finds inspiration in the wood-fired grilling tradition of Argentina, and with it, the culinary heritage of Spain, France and Italy.
https://oxpdx.com/book