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Balsamic and Rosemary Grilled Pork Chops

5 min
10 min



Place the pork chops in a single layer in a baking dish.

Combine the garlic, rosemary, vinegar, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon 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 and up to 8 hours.

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 4-5 minutes per side.

Remove the meat to a cutting board, tent with foil, and let meat rest for 10 minutes before serving with Balsamic Glaze for dipping.

To make a simple Balsamic Glaze combine 1 cup of balsamic vinegar with 2 tablespoons of 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’s great for topping chicken, Parmesan cheese, roasted vegetables, strawberries, or even vanilla ice cream.