Tender Grilled Balsamic Chops

These grilled balsamic pork chops are bursting with a rich, slightly sweet flavor that is perfectly balanced by the smoky grill notes. This recipe has become my go to for weekend cookouts and casual dinners alike because it brings restaurant quality flavor without the fuss. The marinade tenderizes the pork while infusing it with fresh herbs and a touch of honey, creating juicy chops that everyone loves.

I first made this recipe on a warm summer afternoon and was amazed at how tender and flavorful the chops turned out. Friends kept asking for the recipe, and grilling has become a fun and easy way for me to enjoy cooking outdoors.

Ingredients

• Balsamic vinegar: provides a sweet, tangy richness look for a good quality aged balsamic for best flavor
• Olive oil: helps to carry flavors and keep the pork moist on the grill
• Honey: adds a subtle sweetness without overpowering the marinade
• Garlic cloves: fresh garlic gives a bright punch avoid jarred garlic which can sometimes impart an off taste
• Dijon mustard: adds a mild sharpness that balances out the sweetness if using regular mustard reduce the amount to avoid strong vinegar notes
• Salt and black pepper: essential for seasoning and enhancing all other flavors
• Fresh chopped thyme: offers earthy herbal notes fresh is preferable but dried can be used in smaller amounts
• Fresh chopped rosemary: brings piney aromatic flavors substitute with dried if needed at one third the quantity
• Boneless pork loin chops: choose chops about half an inch thick to ensure even cooking and juiciness bonein can be used but may require longer cooking

Instructions

Saturate the Marinade:

In a large resealable bag, combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, fresh thyme, fresh rosemary, and black pepper. Seal the bag and massage the mixture gently to fully blend the flavors.

Coat the Pork Chops:

Add the pork chops to the marinade bag. Seal and carefully turn the bag to thoroughly coat each chop, ensuring every surface is covered. Place the bag in the refrigerator and allow it to marinate between two and six hours. For thicker chops, marinating overnight is okay but avoid going beyond six hours for thinner cuts.

Prepare the Grill:

Clean and lightly oil your grill grates to prevent sticking. Preheat the grill to medium high heat, aiming for around 350 degrees Fahrenheit. This temperature sears the meat nicely while cooking through without drying out.

Grill the Pork Chops:

Remove the pork chops from the marinade and discard the marinade to avoid contamination. Place the chops on the hot grill and cook for three to four minutes per side, flipping once. For that classic crosshatch grill mark, rotate the chops 45 degrees halfway through cooking each side. Use a meat thermometer to check the internal temperature and remove the chops once they reach 145 degrees Fahrenheit.

Rest Before Serving:

Allow the pork chops to rest for about five minutes after grilling. This lets the juices redistribute throughout the meat so they remain moist and tender when cut.

The fresh herbs are my favorite part of this recipe because they bring a wonderful aromatic layer that elevates simple pork chops to something special. One summer evening, we grilled these on our back deck with friends, and the combination of the balsamic glaze and smoky grill marks created a memorable dinner. It’s always a crowd pleaser.

Storage Tips

Store any leftover cooked pork chops in an airtight container in the refrigerator for up to three days. For longer storage, wrap tightly and freeze for up to three months. To reheat, place the chops in a foil packet with a splash of water and warm gently in the oven to avoid drying them out.

Ingredient Substitutions

If you don’t have fresh herbs, use dried rosemary and thyme but reduce the amount to about one third. Instead of honey, you can use maple syrup or skip it altogether for a less sweet marinade. Regular yellow mustard can substitute Dijon though it will add a slightly sharper vinegar flavor, so use less.

Serving Suggestions

These pork chops go great with classic sides like mashed or smashed potatoes, grilled vegetables, or a crisp green salad. For a summer vibe, corn on the cob and baked beans work wonderfully. You can even slice the chops thin for sandwiches or salads if you have leftovers.

These grilled balsamic pork chops deliver big flavor with minimal fuss. Serve with your favorite sides for a satisfying meal.

FAQs About This Recipe

→ What flavor does balsamic vinegar add?

Balsamic vinegar provides a sweet, tangy depth with slight acidity and a syrupy consistency, enhancing the overall flavor without being sharp.

→ Where is balsamic vinegar typically found in stores?

You can find balsamic vinegar in the condiments or salad dressing aisle near other vinegars in most grocery stores.

→ How can I prevent pork chops from cooking too fast on the grill?

Use a two-zone grilling setup with a hot side and cool side to control cooking speed, moving chops as needed to avoid flare-ups and burning.

→ What side dishes complement grilled pork chops?

Mashed potatoes, carrots, green beans, corn on the cob, baked beans, or vegetable salads all pair wonderfully with grilled pork chops.

→ What thickness is best for grilling pork chops?

Half-inch boneless pork loin chops work well; adjust cooking time depending on thickness for juicy results.

→ Why might my pork chops turn out chewy?

Overcooking causes toughness; use a meat thermometer to ensure internal temperature stays around 145°F for juiciness.

→ How do I store leftover cooked pork chops?

Keep leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.

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

Reheat gently in the oven inside a foil packet with a splash of water to keep chops moist without drying out.