Grilled Balsamic Pork Chops (Printer-Friendly Version)
Juicy pork chops marinated with balsamic, herbs, and a touch of honey, grilled for smoky, tender results.
# Ingredients Needed:
→ Marinade
01 -
1/4 cup balsamic vinegar
02 -
2 tablespoons olive oil
03 -
1 tablespoon honey (optional)
04 -
3 cloves garlic, minced
05 -
1 tablespoon Dijon mustard
06 -
1/2 teaspoon salt
07 -
1 teaspoon freshly chopped thyme
08 -
1 teaspoon freshly chopped rosemary
09 -
1/4 teaspoon black pepper
→ Main
10 -
4 boneless pork loin chops, 1/2 inch thick
# Step-by-Step Directions:
01 -
Combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, chopped thyme, chopped rosemary, and black pepper in a large resealable plastic bag; seal and massage to blend thoroughly.
02 -
Add pork chops to the bag, seal, and massage to coat each piece evenly with the marinade. Refrigerate for 2 to 6 hours, or up to overnight if using thicker cuts.
03 -
Oil the grill grates lightly and preheat the grill to medium-high heat, approximately 350°F.
04 -
Remove pork chops from marinade, discard marinade to avoid contamination, then place chops on the grill. Cook for 3 to 4 minutes per side, turning once and rotating 45° halfway through each side to achieve crosshatch grill marks, until internal temperature reaches 145°F.
05 -
Allow pork chops to rest for 3 to 5 minutes after grilling before serving to retain juices.
# Helpful Hints:
01 -
Maintain an even heat distribution on the grill by setting up a cool side to manage flare-ups effectively.
02 -
Use a meat thermometer to ensure pork chops reach 145°F internal temperature to avoid dryness.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
04 -
Reheat pork chops wrapped in foil with a splash of water in the oven to prevent dryness.