A friend of mine passed this great pork chop recipe on to me the other day and at what better time to enjoy a pork disk with a sweet Maple flavour than the fall season. Pork has always enjoyed a great connection with sweet and spicy ingredients, so what better way to enjoy this pork dish than with this marinade, which is a balance of sweet and hot, with the added temptation of the woodsy flavour of real maple syrup. I must emphasize that only “real” maple syrup will do! Imitation maple flavoured table syrup just doesn’t make the pork, chop. 
Use a boneless or bone-in chop, whatever you prefer.
Serves 6
Direct Heat
1 cup of apple cider or unsweetened apple juice
3/4 cup of apple-cider vinegar
3 tablespoons of “pure maple syrup”
2 tabelspoons of drained prepared horseradish
2 teaspoons of Worcestershire sauce
Freshly ground peppercorn or ground black pepper
Six 8-ounce loin pork chops, about 1 1/2 inches thick
Whisk together the cider, vinegar, maple syrup, horseradish, Worcestershire and pepper in a small bowl.
This can be made up to 2 days in advance. Cover and refrigerate.
Remove any excess fat from the pork chops in a large zip-lock bag and pour the marinade over the meat. Squish the marinade around the meat and close the bag. Put in the refrigerator and marinate overnight. Turn the bag everytime you open the refrigerator.
About 30 minutes prior to cooking, take the pork chops out of the refrigerator and remove them from the marinade. Pat dry. Pour the marinade into a small saucepan and bring to a boil over high heat. Continue to cook at a rolling boil for about 3 minutes. Remove from the heat and set sauce aside.
Oil the grill. Preheat your grill using all burners set on high and with the lid closed for about 10 to 12 minutes.
Place the pork chops on the grill and cook for about 5 minutes. Turn them over and brush with the remainder of the sauce. Cook for an additional 5 minutes. Turn one more time and brush again with the sauce. Cook for another 5 minutes or until firm to the touch and the internal temperature is about 150F. Remove from the grill and let rest for about 10 minutes before serving. Serve any additional sauce at the table.
I guarantee, your guests will be raving about this meal for some time to come.