Grilled Pork Chops With Balsamic Marinade Recipe

Grilled Pork Chops With Balsamic Marinade
Recipe and Photo: Diana Rattray
Ratings (33)
  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
355 Calories
23g Fat
18g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 355
% Daily Value*
Total Fat 23g 30%
Saturated Fat 5g 25%
Cholesterol 50mg 17%
Sodium 141mg 6%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 10%
Protein 19g
Calcium 147mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 pork chops, bone-in, 1 to 1 1/2 inches thick
  • 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

Steps to Make It

  1. Sprinkle the pork chops with salt and pepper.

  2. In a blender, combine the vinegar, olive oil, mustard, brown sugar, pepper, garlic, rosemary, and green onions. Blend until smooth.

  3. 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.

  4. Remove the pork from the marinade. Discard the marinade.

  5. 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 to indirect heat and continue grilling until the pork chops are cooked through about 15 minutes. They should register at least 145 F on a food thermometer.

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