Grilled Balsamic Pork Chops (Printer-Friendly)
Juicy pork chops marinated in balsamic and grilled for a perfect smoky flavor.
# What You'll Need:
→ Marinade
01 -
1/3 cup balsamic vinegar
02 -
1/4 cup olive oil
03 -
1 tablespoon honey (optional)
04 -
2 cloves garlic, minced
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 teaspoon fresh thyme, chopped
09 -
1 teaspoon fresh rosemary, chopped
→ Main
10 -
4 boneless pork loin chops (approximately 1/2 inch thick)
# Steps to Follow:
01 -
Combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, thyme, rosemary, and black pepper in a large resealable plastic bag. Seal and massage to mix thoroughly.
02 -
Add pork chops to the bag, seal, and massage the marinade into the meat until fully coated. Refrigerate for at least 2 hours and up to 6 hours. For thicker cuts, marinate overnight.
03 -
Preheat the grill to medium-high heat, approximately 350°F. Oil the grill grates to prevent sticking.
04 -
Remove pork chops from the marinade and discard marinade. Grill chops 3 to 4 minutes per side, turning once and rotating 45° halfway through each side to create crosshatch grill marks. Cook until internal temperature reaches 145°F.
05 -
Allow grilled pork chops to rest for a few minutes before serving to retain juices and tenderness.
# Extra Suggestions:
01 -
Use a meat thermometer to avoid overcooking and maintain juiciness; the ideal internal temperature is 145°F.
02 -
Create a two-zone grill by having a cooler side to manage flare-ups and control cooking temperature.
03 -
Leftover pork chops can be stored in an airtight container refrigerated for up to 3 days or frozen up to 3 months.
04 -
Reheat pork chops gently in the oven inside a foil packet with a splash of water to prevent drying.