Grilled Balsamic Pork Chops (Printer-Friendly)
Juicy grilled pork chops with a sweet, tangy balsamic marinade and a hint of smoky flavor.
# What You’ll Need:
→ Marinade
01 -
1/3 cup balsamic vinegar
02 -
3 tablespoons olive oil
03 -
1 tablespoon honey (optional)
04 -
3 garlic cloves, 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, 1/2 inch thick
# Steps to Make This:
01 -
Combine balsamic vinegar, olive oil, honey, minced garlic, Dijon mustard, salt, chopped thyme, chopped rosemary, and black pepper in a large resealable plastic bag. Seal and massage to blend thoroughly.
02 -
Add pork chops to the bag, reseal, and gently massage the marinade into the meat until fully coated. Refrigerate for 2 to 6 hours, or overnight if using thicker chops.
03 -
Oil clean grill grates and preheat grill to medium-high heat, approximately 350°F.
04 -
Remove pork chops from marinade and discard marinade. Grill chops for 3-4 minutes per side until internal temperature reaches 145°F, rotating 45° halfway each side for crosshatch marks if desired.
05 -
Allow pork chops to rest a few minutes off the grill to retain juices before serving.
# Additional Notes:
01 -
Use a meat thermometer to avoid overcooking and ensure pork chops reach 145°F for optimal juiciness.
02 -
Marinate no longer than 6 hours for regular chops; extend to overnight only for thick cuts.
03 -
Maintain a 'cool side' on the grill to relocate chops during flare-ups.