Grilled Maple-Chili Glazed Pork Chops with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy pork chops glazed with a sweet and spicy maple-chili sauce, paired with a fresh charred corn salsa for a smoky contrast. This American-inspired pork recipe, ready in about 35 minutes, pairs bone-in pork chops, maple syrup, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 6 oz each) bone-in pork chops
• 1/3 cup maple syrup
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups (from 3 ears) fresh corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk together 1/3 cup maple syrup, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the glaze.
2. Step 2: Brush both sides of 4 bone-in pork chops with 2 tbsp olive oil, then coat them evenly with half of the maple-chili glaze. Place pork chops on the grill and cook for 4 minutes per side until they reach an internal temperature of 145°F, brushing with remaining glaze during the last 2 minutes.
3. Step 3: Meanwhile, heat a cast-iron skillet over high heat until smoking slightly. Add 2 cups fresh corn kernels and char them, stirring occasionally, for about 5 minutes until browned and smoky.
4. Step 4: Transfer the charred corn to a bowl and mix in 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 small minced jalapeño. Stir to combine and season with salt if needed.
5. Step 5: Serve the grilled pork chops topped with the charred corn salsa while hot.