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1/4 c Maple Syrup
3 TBSP Balsamic Vinegar
2TBSP Beef Broth
1-1/2 TBSP Dijon Mustard
1 Clove Garlic Minced
Salt and Pepper to taste


  1. Heat over Med heat until it reaches a low boil. Cook until sauce reduces, about 3 mins. Stirring occasionally. Tip: Use a bigger pan that you think to prevent a mess!


This recipe makes enough glaze for about 4 average sized, bone-in pork chops

Make ahead and keep in the refrigerator for 3-5 days or use it immediately.

This would also be delicious on chicken breast, or ribs!

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