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Best Grilled Pork Chops With Balsamic Glaze

Best Grilled Pork Chops With Balsamic Glaze image number 0

Best Grilled Pork Chops With Balsamic Glaze

Item No. CN10008
The secret to these succulent pork chops is in the garlic-infused marinade and vinegar and brown sugar dipping sauce, that takes minutes to make and can be stored for several months. Use sauce to top chicken, veggies or even a bowl of ice cream!

Nutritional information

  • Calories

    390

  • Protein

    28g

  • Sodium

    350mg

  • Sat. fat

    7g

  • Sugar

    3g

Nutritional information

Servings per recipe: 4

Amount per serving calories: 390

% daily value

Total fat: 27 g

Saturated fat: 7 g

Cholesterol: 80 mg

Sodium: 350 mg

Total carbs: 5 g

Sugar: 3 g

Protein: 28 g

Vitamin A: 2%

Vitamin C: 2%

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Ingredients

4
Coleman Natural Boneless Pork Chops
4
large garlic cloves, minced
1/4
cup chopped fresh rosemary
1/2
cup balsamic vinegar
1/2
cup extra virgin olive oil
1/2
teaspoon salt
1/2
teaspoon pepper
1
cup balsamic vinegar
2
tablespoons brown sugar

Step One

Step One

Place the pork chops in a single layer in a baking dish. Combine the garlic, rosemary, vinegar, olive oil, salt and pepper in small bowl and whisk together. Pour over the pork chops, lifting to ensure marinade is coating the chops on both sides. Cover and refrigerate for at least an hour or up to 8 hours.

Step Two

Step Two

Heat grill to high heat and pat pork chops dry of marinade to prevent flare-ups. Reduce heat to medium and grill until about 145 degrees internal temperature for medium well, about 4 to 5 minutes per side.

Step Three

Step Three

Remove the meat to a cutting board, tent with foil, and let meat rest for 10 minutes before serving with Balsamic Glaze for dipping.

Step Four

Step Four

To make glaze, combine vinegar with brown sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until reduced and thickened, about 15 minutes. Remove from the heat and let cool. If the glaze is too thick to use when cool, simply reheat for a few seconds in the microwave. Store extra glaze in a covered container in the refrigerator for up to 6 months. It makes a great topping for chicken, Parmesan cheese, roasted vegetables, strawberries or even vanilla ice cream.

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