Grilled Balsamic Pork Chops

These Grilled Balsamic Pork Chops are tender and packed with a perfect balance of savory and slightly sweet flavors with a lovely hint of smokiness from the grill. The marinade gives the pork a rich depth that makes every bite juicy and flavorful. They are a great way to enjoy grilling without the stress of burning or flareups, making weekend cookouts a breeze.

I first made these chops on a whim during a family barbecue and they instantly became a favorite. Now, whenever I fire up the grill, everyone looks forward to these exactly as much as I do.

Ingredients

• Balsamic vinegar: Provides a slightly sweet, tangy base that enhances the pork's natural flavor – look for a quality aged balsamic for richness
• Olive oil: Helps the marinade coat the chops evenly and keeps them juicy on the grill (extra virgin is best for flavor)
• Honey: Adds just a touch of sweetness without overpowering the other ingredients – feel free to omit if you prefer
• Fresh garlic cloves: Give a pungent, aromatic punch – fresh is key as jarred garlic can introduce unwanted tang
• Dijon mustard: Lends mild heat and a subtle tang – regular mustard works but reduce quantity since it can be stronger
• Salt and black pepper: Are essential to bring out the natural flavors in the pork
• Fresh chopped thyme: Contributes a delicate earthiness – dried can be substituted at onethird the amount
• Fresh chopped rosemary: Offers a piney aroma complementing grilled meats – dried works at onethird the amount as well
• Boneless pork loin chops: Are ideal for this recipe; look for chops about half an inch thick for the best balance of cooking time and juiciness

Instructions

Spoon the Marinade Ingredients into a Large Ziploc Bag:

Combine balsamic vinegar, olive oil, honey, minced garlic, dijon mustard, salt, fresh thyme, rosemary, and black pepper in the bag. Seal and massage the bag gently to mix all ingredients thoroughly.

Add Pork Chops and Seal the Bag:

Place the boneless pork chops into the marinade bag. Reseal and massage the marinade into the meat to ensure every piece is fully covered. Place the bag in the refrigerator and allow the pork to marinate for 2 to 6 hours. For thicker chops you can marinate overnight, but do not exceed 6 hours for regular thickness.

Prepare the Grill and Oil the Grates:

Preheat your grill to mediumhigh heat, about 350 degrees Fahrenheit. While warming up, clean the grill grates and brush them lightly with oil to prevent sticking.

Grill the Pork Chops:

Remove the pork chops from the marinade and discard the leftover liquid to avoid contamination. Place the chops on the hot grill and cook for 3 to 4 minutes on each side until they reach an internal temperature of 145 degrees Fahrenheit. For a professional presentation, rotate the pork chops 45 degrees halfway through cooking on each side to create classic grill marks.

Rest and Serve:

Remove the pork chops from the grill and allow them to rest for a few minutes before serving. This helps the juices redistribute, keeping the meat moist and tender.

My favorite ingredient here is fresh rosemary because its aromatic, slightly piney notes elevate the dish and complement the char from the grill. I remember the first time I made this recipe for a backyard get together, the scent of herbs and balsamic made everyone wander outside faster than I expected—such a memorable welcome!

Storage Tips

Store leftover pork chops in an airtight container in the refrigerator and enjoy within 3 days to keep the flavors fresh. For longer storage, wrap chops tightly in foil or plastic wrap and freeze for up to 3 months. When reheating, use the oven in a foil packet with a splash of water to gently warm the meat without drying or toughening it.

Ingredient Substitutions

If you don’t have Dijon mustard, regular yellow mustard works too but cut the amount in half to keep the balance right. Dried thyme and rosemary are fine when fresh aren’t available, just use about one third of the amount called for fresh herbs. Honey is optional; you can skip it if you want a less sweet marinade or substitute maple syrup for a different nuance.

Serving Suggestions

These pork chops pair wonderfully with classic mashed potatoes or smashed potatoes and steamed carrots or green beans. Summertime sides like corn on the cob or a light pasta salad work great too, offering fresh and simple flavors to balance the richness of the pork.

These grilled balsamic pork chops are reliably juicy and simple to prepare, making them perfect for gatherings or easy weeknight dinners.

Common Recipe Questions

→ What flavor does balsamic vinegar add?

Balsamic vinegar delivers a sweet, tangy depth with subtle acidity, enriching the pork chops without overwhelming them.

→ How do I prevent flare-ups on the grill?

Use a cooler grill zone to move chops if flare-ups occur, managing heat and ensuring even cooking without burning.

→ What thickness of pork chops works best?

Half-inch thick boneless pork loin chops are ideal, but adjust cooking times depending on thickness to maintain juiciness.

→ Why might pork chops turn out chewy?

Overcooking is the main cause; use a meat thermometer and remove chops at 145°F to avoid toughness.

→ 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 wrapped in foil with a bit of water to retain moisture.