|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful balsamic marinade gives these pork chops fabulous flavor. Use thick, bone-in pork chops for the best results, and marinate for at least 4 hours. Of course, marinades can vary and you can use a spicy rub or a soy sauce based marinade if you would prefer.
- 4 1 to 1 1/2 inches thick pork chops (bone-in)
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoon Dijon mustard
- 1 tablespoon brown sugar (packed)
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic (coarsely chopped)
- 1/4 cup loosely packed rosemary leaves
- 2 green onions (coarsely chopped)
Sprinkle the pork chops with salt and pepper.
In a blender, combine the vinegar, olive oil, mustard, brown sugar, pepper, garlic, rosemary, and green onions. Blend until smooth.
Put the chops in a heavy-duty food storage bag or nonreactive container. Add the marinade mixture and turn to coat the pork thoroughly. Refrigerate for 4 to 8 hours.
Remove the pork from the marinade. Discard the marinade.
Heat the grill to a medium heat of about 375 F. Grill the pork over direct heat for about 2 to 3 minutes on each side to sear. Then move the pork chops to indirect heat and continue grilling until they are cooked through for about 15 minutes. They should register at least 145 F on a food thermometer.