Working Ahead

Cup of Yum
1. Place the chops on a cutting board and let them sit on the counter for 30 minutes (this helps to take off the chill from the refrigerator). Liberally season with salt and pepper.

Prepare the Roasted Vegetables

1. Preheat oven to 425°F.
2. In a small bowl, whisk together the vinegar, olive oil, maple syrup, thyme, garlic, salt, and pepper.
3. Place the Brussels sprouts and carrots in a large bowl and pour the balsamic mixture over the top. Use a wooden spoon or spatula and gently stir until the vegetables are coated.
4. Generously spray a baking sheet with cooking spray. Spread the vegetables onto the baking pan. Bake for 30 to 40 minutes, or until the carrots are tender, but not mushy. Toss the veggies around a time or two with a couple of large spatulas or spoons. If necessary, keep the vegetables warm in a low-temp oven (200°F) until ready to serve.

Prepare the Balsamic Glaze and Cook the Chops

1. Mix together balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until it thickens and reduces to about ¼ cup, about 15 to 20 minutes.
2. Stir in butter and thyme.
3. Heat your grill to medium-high heat. You'll want one side of the grill to have direct heat, and the other side to have no heat.
4. One grill is good and hot, brush the tops of the chops with the glaze, coating completely. Place chops, glaze-side down, on the grates, and then brush on more balsamic glaze on top of each chop.
5. Grill for about 8 to 10 minutes, turn the chops over, brush with more glaze, and cook for another 8 to 10 minutes.
6. Check the internal temperature of the chops. If they are below 145°F in the thickest part of the chop, carefully move them over to the non-direct heat area of the grill and cook until they reach 145°F.
7. Once they've reached 145°F, remove them from the grill, bring them inside, and let them rest for about 5 minutes while you plate the roasted veggies.
8. Serve immediately with additional glaze on the side.