|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||8%|
|Total Sugars 8g|
|Vitamin C 4mg||22%|
|*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.|
A flavorful balsamic marinade with rosemary gives pork chops fabulous flavor in this easy recipe for the grill. It's a perfect way to change up your backyard barbecue menu. Definitely different than barbecue sauce-slathered meat, these pork chops will go perfectly with your favorite cookout sides, from corn on the cob to potato salad and beyond.
The marinade is an interesting array of flavors. Its balsamic vinegar base gives it a perfectly sweet and acidic richness, while Dijon mustard and garlic add a nice spice. It's rounded out with brown sugar for sweetness, green onions, and black pepper, and the most interesting ingredient is rosemary. It's a great herb for seasoning pork and gives the marinade a floral-piney undertone that's really enjoyable.
For best results, use thick, bone-in pork chops and marinate them for at least eight hours. You'll get even more flavor if you let them rest for eight hours. Though not necessary with such a short cooking time, if you want to baste the chops on the grill, make a double batch of marinade and reserve half in the fridge for cooking. Marinades that touch raw meat may have picked up bacteria and are not safe to cook with.
For the Pork Chops:
4 bone-in pork chops, 1 to 1 1/2 inches thick
Salt, to taste
Freshly ground black pepper, to taste
For the Marinade:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons 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
Gather the ingredients.
Sprinkle the pork chops with salt and pepper.
In a blender, combine the balsamic vinegar, olive oil, Dijon mustard, brown sugar, ground black pepper, garlic, rosemary, and green onions. Blend until smooth.
Put the pork 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 medium heat of about 375 F. Grill the pork chops 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, about 15 minutes. They should register at least 145 F on a food thermometer.