Tender Grilled Balsamic Pork Chops

These grilled balsamic pork chops are a perfect way to enjoy tender, juicy meat infused with a balance of savory, sweet, and smoky flavors. Whether you are new to grilling or have been at it for a while, this recipe makes it easy to get fantastic results without flareups or dryness. The marinade of balsamic vinegar, fresh herbs, and a touch of honey elevates the pork chops into a dish that's both simple and impressive.

I first tried this recipe on a warm summer evening and was amazed at how the pork chops turned out juicy and flavorful every time. Now it's a go to for weekend cookouts and family dinners alike.

Ingredients

• Balsamic vinegar: This is the star for its rich and slightly sweet acidity that deepens flavor. Choose a good quality aged balsamic if possible for the best taste
• Olive oil: Helps meld the marinade and ensures the chops stay moist on the grill. Look for extra virgin for richer flavor
• Honey: Adds a gentle balance of sweetness without overpowering the dish. Raw or clear honey both work well
• Garlic cloves: Fresh garlic is best Fresh garlic adds a bright and aromatic punch unlike jarred which can sometimes be too tangy
• Dijon mustard: Offers subtle tang and complexity. If using regular mustard, reduce the amount as it may be stronger in vinegar taste
• Salt and black pepper: Essential for seasoning and enhancing all the other flavors. Use freshly ground pepper for more aroma
• Fresh chopped thyme: Adds an earthy herbal note that blends wonderfully with rosemary
• Fresh chopped rosemary: Brings a pine like fragrance that elevates the savory profile. For dried herbs, use about a third of the amount
• Boneless pork loin chops: Ideal for quick even cooking and tenderness. Make sure they are about half an inch thick for best results adjust cooking time for thicker cuts

Instructions

Sauté the Aromatics:

In a large Ziploc bag, combine balsamic vinegar, olive oil, honey, minced fresh garlic, Dijon mustard, salt, freshly chopped thyme and rosemary, plus black pepper. Seal the bag and massage everything together thoroughly so the marinade is well mixed. This ensures every bite is fully flavored.

Marinate the Pork Chops:

Place the boneless pork loin chops into the bag, reseal, and gently massage the marinade onto each chop making sure they are well coated. Refrigerate for at least 2 hours but no longer than 6 hours for typical thickness. For thicker chops, you can marinate overnight but not more. This soak lets the meat absorb the layers of flavor and tenderize.

Prepare the Grill:

Start by cleaning the grill grates and then oiling them lightly. Preheat the grill to mediumhigh heat about 350 degrees Fahrenheit. Having a well oiled grill prevents sticking and ensures those beautiful grill marks.

Grill the Pork Chops:

Remove the pork chops from the marinade and discard the liquid. Never reuse marinade that touched raw meat to avoid any food safety risks. Place the chops on the preheated grill. Grill for about 3 to 4 minutes on one side before rotating the chops 45 degrees if you want a nice crosshatch sear. Flip and repeat the cooking on the other side. Use a meat thermometer throughout and aim for an internal temperature of 145 degrees Fahrenheit for perfect doneness without toughness.

Rest and Serve:

After grilling, let the pork chops rest for a few minutes so juices redistribute before serving. This little step locks in that juicy flavor you worked so hard to build.

This recipe truly shines because of the balsamic vinegar. I love how its harmoniously sweet and tangy notes complement the pork without overpowering it. One memorable summer when I grilled these for my family, the charred grill marks combined with the fresh herb aroma made it a dish everyone asked to have again and again.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freezing is best and these chops keep for up to three months frozen. When reheating, I prefer wrapping them in foil with a splash of water in the oven to prevent them drying out.

Ingredient Substitutions

If you don't have fresh garlic, fresh garlic powder can be used but reduce the amount for a less intense flavor. Dried herbs work fine but use only onethird the amount compared to fresh so the taste remains balanced. Bonein pork chops can be substituted, adjust grilling time accordingly to ensure thorough cooking. Honey is optional but adds beautiful balance, maple syrup is a possible alternative for a twist.

Serving Suggestions

Serve alongside creamy mashed or roasted potatoes and a vegetable like grilled asparagus or carrots for a classic meal. A crisp green salad with vinaigrette can brighten the plate and contrast nicely with the richness of the pork. You can also use these chops in sandwiches or salad bowls for tasty leftovers.

These grilled balsamic pork chops are a simple impressive way to serve juicy flavorful pork you can make for family dinners or cookouts.

Common Questions About Recipes

→ What flavor does balsamic add to pork chops?

Balsamic provides a rich, slightly sweet and tangy depth that enhances the pork's natural flavors without overpowering them.

→ How do I prevent flare-ups while grilling pork chops?

Use a two-zone grilling method with a hot side and a cooler side to control flare-ups, moving chops as needed.

→ What thickness is best for pork chops when grilling?

Chops around ½ inch thick cook evenly and stay juicy; thicker cuts may require more time and monitoring.

→ How can I keep grilled pork chops from becoming chewy?

Monitor internal temperature carefully, removing the meat at 145°F to ensure tenderness and prevent dryness.

→ What sides pair well with grilled pork chops?

Consider mashed or smashed potatoes, roasted vegetables, or fresh salads to complement the smoky, herb-infused chops.

→ How should leftovers be stored and reheated?

Store in airtight containers in the fridge up to 3 days or freeze up to 3 months. Reheat gently in the oven with a splash of water to preserve moisture.