Grilled Balsamic Pork Chops (Printer-Friendly)
Juicy pork chops grilled with balsamic, fresh herbs, and a hint of honey for a perfect smoky taste.
# What You’ll Need:
→ Marinade
01 -
½ cup balsamic vinegar
02 -
3 tablespoons olive oil
03 -
1 tablespoon honey (optional)
04 -
3 cloves garlic, minced
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon salt
07 -
1 teaspoon freshly ground black pepper
08 -
1 tablespoon fresh thyme, chopped
09 -
1 tablespoon fresh rosemary, chopped
→ Main
10 -
4 boneless pork loin chops, ½ inch thick
# Steps to Follow:
01 -
Combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, black pepper, chopped thyme, and rosemary in a large sealable plastic bag; massage to mix thoroughly.
02 -
Add pork chops to the marinade bag, seal securely, and massage to ensure full coverage. Refrigerate for 2 to 6 hours, or up to overnight for thicker chops.
03 -
Oil grill grates lightly and preheat grill to medium-high heat, approximately 350°F.
04 -
Remove pork chops from marinade and discard the marinade. Place chops on the grill; cook for 3 to 4 minutes per side until internal temperature reaches 145°F. Rotate chops 45° halfway through each side for crosshatch grill marks if desired.
05 -
Remove chops from the grill and let rest for a few minutes before serving to retain juiciness.
# Helpful Hints:
01 -
Use a meat thermometer to avoid overcooking; pork chops should be at 145°F internally for optimal tenderness.
02 -
Maintain a ‘cool side’ on the grill by turning off one burner to prevent flare ups and control cooking speed.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
04 -
Reheat pork chops gently in a foil packet with a splash of water in the oven to avoid drying.