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Balsamic Grilled Pork Chops Recipe

Recipe by Pedro M. A. Neves

Balsamic grilled pork chops deliver a perfect balance of sweet and savory flavors with a caramelized exterior and juicy interior. This Italian-inspired dish combines a tangy balsamic vinegar glaze with garlic and fresh rosemary to create an elegant weeknight dinner. The pork chops are quickly seared on a hot grill, then finished with a balsamic reduction that clings to the meat beautifully.

Ingredients

• 4 pork chops (200 g / 7 oz each), 1.5 inches thick
• 120 ml (½ cup) balsamic vinegar
• 30 ml (2 tablespoons) extra virgin olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• ½ teaspoon red pepper flakes (optional)

Instructions

1. In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a gentle simmer over medium heat and cook for 4-5 minutes, stirring occasionally, until the mixture reduces to about 80 ml (⅓ cup) and becomes syrupy. Remove from heat and set aside.

2. In a small bowl, mix together minced garlic, olive oil, rosemary leaves (stripped from stems), salt, pepper, and red pepper flakes if using.

3. Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper.

4. Rub the garlic-herb mixture evenly on both sides of each pork chop, ensuring the herbs and garlic adhere well to the meat.

5. Preheat a grill to high heat (approximately 200°C / 400°F). Lightly oil the grill grates to prevent sticking.

6. Place pork chops directly on the hot grill. Cook for 5-6 minutes without moving them, allowing a golden crust to form.

7. Flip each pork chop carefully and cook for another 5-6 minutes on the second side until the internal temperature reaches 63°C (145°F) when measured with a meat thermometer at the thickest point.

8. Transfer the cooked pork chops to a warm serving platter. Drizzle the balsamic reduction generously over each chop and let rest for 2 minutes before serving.

Substitutions

• Replace pork chops with bone-in chicken breasts (adjust cooking time to 12-14 minutes total)
• Substitute balsamic vinegar with red wine vinegar mixed with 1 tablespoon brown sugar for a similar acidity and depth
• Use dried rosemary (1 teaspoon) instead of fresh if necessary, though fresh provides superior flavor
• Replace honey with maple syrup or agave nectar for the same sweetness

Tips

• Do not move the pork chops while they cook on the first side; this allows proper browning and develops the crust
• Let pork chops rest for 2 minutes after grilling to allow juices to redistribute, keeping the meat tender and moist
• For best flavor, allow the garlic-herb mixture to sit on the pork chops for 10-15 minutes before grilling
• The balsamic reduction can be made up to 2 days ahead and reheated gently before serving

This dish reflects the Emilia-Romagna region's celebrated use of balsamic vinegar from Modena, one of Italy's most prized condiments. The combination of grilled meat with acidic, reduced balsamic is a modern Italian approach that honors traditional regional ingredients while keeping preparation straightforward and elegant.

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