Balsamic Grilled Pork Chops

By jiafei

2 Person

130 Minutes

286 Calories

This Balsamic Grilled Pork Chops recipe is just so delicious; especially if you make it with roasted glazed Brussels sprouts and carrots. People love getting nice thick center-cut pork chops, and starting them off on a hot grill, then transferring to an oven to finish the cooking. That's Amazing! Just cook that chop! Delicious!

Ingredients

Roasted Veggies

Freshly ground black pepper
Kosher salt
4 Carrots, roughly chopped
1 pound Brussels sprouts, halved
2 cloves Garlic, minced
1 tsp. Fresh thyme, chopped
1 tbsp. Maple syrup
1 tbsp. Olive oil
2 tbsp. Balsamic vinegar

Pork Chops

Fresh ground black pepper
Kosher salt
1 tsp. Fresh thyme, chopped
3 tbsp. Unsalted butter
2 tbsp. Maple syrup
1/3 cup Balsamic vinegar
2 Bone-in center-cut pork chops

Method

01

Pre-heat oven to 325°F. Generously season the chops with salt and pepper and let sit at room temperature for 30 minutes before grilling.
02

Mix balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until thickens and reduces to about 1/4 cup, about 15 to 20 minutes. Stir in butter and thyme.
03

Heat your grill to medium-high heat. Once grill is good and hot, place chops on the grates and brush on some of the balsamic reduction.
04

Grill for about 6 to 8 minutes and then turn, basting again and cooking for another 6 to 8 minutes. Place grilled chops on a baking sheet and bake until cooked through to 145°F, about 15 to 20 minutes.
05

Pre-heat oven to 325°F (if haven't already done so for the pork chops). Lightly oil a baking sheet. In a small bowl, whisk together the vinegar, olive oil, and maple syrup Set aside.
06

Place Brussels sprouts and carrots on the prepared baking sheets and pour the balsamic mixture over it, topping with the chopped thyme, garlic and healthy pinches of salt and pepper.
07

Gently stir to coat. Place in oven a bake until brown and tender, about 25 minutes. Serve immediately with pork chops.

Related Tags

Balsamic Grilled Pork Chops

3.8

( By jiafei )

01 Information

Grade easy
Serving 2 servings
Calorie 286 Kcal
Prep Time 20 Mins
Cook Time 110 Mins
Total Time 130 Mins

02 Ingredients

Roasted Veggies

Freshly ground black pepper

Kosher salt

4 Carrots, roughly chopped

1 pound Brussels sprouts, halved

2 cloves Garlic, minced

1 tsp. Fresh thyme, chopped

1 tbsp. Maple syrup

1 tbsp. Olive oil

2 tbsp. Balsamic vinegar

Pork Chops

Fresh ground black pepper

Kosher salt

1 tsp. Fresh thyme, chopped

3 tbsp. Unsalted butter

2 tbsp. Maple syrup

1/3 cup Balsamic vinegar

2 Bone-in center-cut pork chops

03 Method

Step 1

Pre-heat oven to 325°F. Generously season the chops with salt and pepper and let sit at room temperature for 30 minutes before grilling.

Step 2

Mix balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until thickens and reduces to about 1/4 cup, about 15 to 20 minutes. Stir in butter and thyme.

Step 3

Heat your grill to medium-high heat. Once grill is good and hot, place chops on the grates and brush on some of the balsamic reduction.

Step 4

Grill for about 6 to 8 minutes and then turn, basting again and cooking for another 6 to 8 minutes. Place grilled chops on a baking sheet and bake until cooked through to 145°F, about 15 to 20 minutes.

Step 5

Pre-heat oven to 325°F (if haven't already done so for the pork chops). Lightly oil a baking sheet. In a small bowl, whisk together the vinegar, olive oil, and maple syrup Set aside.

Step 6

Place Brussels sprouts and carrots on the prepared baking sheets and pour the balsamic mixture over it, topping with the chopped thyme, garlic and healthy pinches of salt and pepper.

Step 7

Gently stir to coat. Place in oven a bake until brown and tender, about 25 minutes. Serve immediately with pork chops.

04 Author