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Best Grilled Pork Chops With Balsamic Glaze
Best Grilled Pork Chops With Balsamic Glaze
The secret to these succulent pork chops is in the garlic-infused marinade and vinegar and brown sugar dipping sauce, which takes minutes to make and can be stored for several months. Use sauce to top chicken, veggies or even a bowl of ice cream!
Prep
10
Minutes
Marinate
1
Hour
Cook
25
Minutes
Makes
4
Servings
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
Made with Our
Step 1
Step 1
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 2
Step 2
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 3
Step 3
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 4
Step 4
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.
