Grilled Balsamic Pork Chops

These tender grilled balsamic pork chops are infused with a savory and slightly sweet flavor that is beautifully complemented by a touch of smokiness from the grill. This recipe transforms simple pork chops into a juicy and flavorful main dish perfect for any outdoor gathering or weeknight dinner.

I started making these chops when I wanted to get comfortable with grilling myself. It quickly became my favorite go to recipe because it is forgiving yet impressive every single time. Friends always comment on how tender and full of flavor they are without much hassle.

Ingredients

• Balsamic vinegar: brings a rich sweetness and depth look for a good quality aged balsamic vinegar for best flavor
• Olive oil: helps mellow the acidity of the vinegar and keeps pork moist
• Honey: adds gentle sweetness without overpowering the dish optional but recommended
• Fresh garlic cloves: provide pungent aroma and flavor fresh is best to avoid bitterness sometimes found in jarred garlic
• Dijon mustard: gives a subtle tang and creamy texture you can substitute regular mustard but reduce quantity to avoid overly vinegary taste
• Salt and black pepper: Essential for seasoning and enhancing all the other flavors
• Fresh chopped thyme: adds earthy herbal notes if using dried substitute with one third of the amount
• Fresh chopped rosemary: offers piney fragrant flavor that pairs beautifully with pork dried rosemary can be used as well in smaller amounts
• Boneless pork loin chops: choose chops about half an inch thick for even cooking bone in chops can work but adjust cooking time accordingly

Instructions

Sauté the Aromatics:

No sautéing here since this recipe relies on fresh herbs and raw garlic in the marinade that develop flavor over time in the fridge.

Prepare the Marinade:

In a large Ziploc bag combine balsamic vinegar olive oil honey minced garlic Dijon mustard salt chopped thyme chopped rosemary and black pepper. Seal the bag and massage it gently to mix everything thoroughly.

Marinate the Pork:

Add the pork chops to the marinade bag. Seal again and gently massage so every piece is coated. Refrigerate for at least 2 hours or up to 6 hours. For thicker chops you can extend marinating up to overnight for deeper flavor. Avoid longer times with thin chops to prevent texture issues.

Preheat and Oil the Grill:

Clean your grill grates well and oil them to prevent sticking. Preheat the grill to medium high heat about 350 degrees Fahrenheit. This temperature allows for a nice sear without flare ups.

Grill the Pork Chops:

Remove chops from the marinade and discard the marinade safely. Place pork chops on the grill. Cook each side for 3 to 4 minutes until you reach an internal temperature of 145 degrees Fahrenheit for the juiciest results. If you like grill marks rotate the chops 45 degrees halfway through each side’s cooking time for a crosshatch pattern.

Rest and Serve:

Allow the grilled pork chops to rest a few minutes off the heat before serving. This helps the juices redistribute and ensures tenderness.

I love how balsamic vinegar adds complexity without being overpowering. One memorable summer evening grilling these chops with family while sharing stories became an instant tradition. The aroma filled the air and everyone kept asking for seconds.

Storage Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer freezing is a great option and they will maintain quality for up to 3 months. When freezing separate chops with wax paper to prevent sticking.

Ingredient Substitutions

If you do not have fresh herbs dried thyme and rosemary work well but use only a third of the amount fresh called for to avoid overpowering the dish. Substitute honey with maple syrup or brown sugar if you prefer a different kind of sweetness. Regular yellow mustard can replace Dijon mustard but halve the amount to reduce sharp vinegar notes.

Serving Suggestions

Mashed potatoes and roasted carrots make a wonderful pairing with these pork chops. For a lighter option serve alongside a fresh green bean salad or grilled asparagus. Corn on the cob and baked beans also complement the smoky sweet flavors of the chops beautifully.

These grilled balsamic pork chops are an easy weeknight winner that also shines at summer cookouts. Marinate ahead and use a thermometer for perfect results.

Common Recipe Questions

→ What does balsamic vinegar add to pork chops?

Balsamic vinegar provides a sweet and tangy depth with a slight acidity that enhances the pork's natural flavors without overpowering it.

→ How long should pork chops marinate?

Marinate boneless pork chops for 2 to 6 hours to allow flavors to infuse while keeping the meat tender and juicy.

→ What thickness of pork chops works best for grilling?

A half-inch thick boneless pork chop is ideal for even cooking and a juicy texture; thicker cuts may need longer grilling time.

→ How can flare-ups be avoided on the grill?

Maintain a cooler side on the grill by turning off some burners to move chops if flare-ups occur, preventing burning and overcooking.

→ How to store leftover grilled pork chops?

Store leftovers in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months to maintain flavor and safety.

→ What is the best way to reheat the pork chops?

Reheat pork chops in a foil packet with a splash of water in the oven to keep them moist and prevent drying out.