GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
BALSAMIC GRILLED PORK CHOPS
This Balsamic Grilled Pork Chops recipe is just through-the-roof delicious. Start the chops off on the grill and finish them up in the oven. And bake some incredible Brussels sprouts and carrots with the sauce, too. Both recipes are included! Woo hoo!
Provided by Kris Longwell
Categories Entree
Time 45m
Number Of Ingredients 14
Steps:
- 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.
- Mix together 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.
- Heat your grill to medium-high heat.
- One grill is good and hot, place chops on the grates and brush on some of the balsamic reduction.
- 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.
- 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.
- 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.
- Gently stir to coat.
- Place in oven a bake until brown and tender, about 25 minutes.
- Serve immediately with pork chops.
Nutrition Facts : Calories 708 kcal, Carbohydrate 63 g, Protein 38 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 136 mg, Sodium 224 mg, Fiber 12 g, Sugar 38 g, ServingSize 1 serving
GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE
Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
BALSAMIC GRILLED PORK CHOPS RECIPE
This simple marinade, which has only a few ingredients, really livens up ordinary pork chops with its sweet honey and balsamic flavor, yet it doesn't overpower the natural flavor of the grilled meat.
Provided by RecipeTips
Number Of Ingredients 7
Steps:
- Place the pork chops in a shallow dish or a resealable plastic bag. Stir together the vinegar, oil, honey, garlic, salt, pepper. Pour this mixture over the pork chops. Place in the refrigerator and allow to marinate for 1 hour. Remove the chops from the marinade and place on the grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (It may take less time depending on the thickness of the pork chops.)
BALSAMIC PORK CHOPS
Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.
Provided by Bibi
Categories Pork Chops
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg
BALSAMIC GRILLED PORK CHOPS RECIPE
Pork chops have never tasted so juicy or tender. If you are looking for a simple and delicious grilling recipe, we highly recommend making these Balsamic Grilled Pork Chops.
Provided by Camille Beckstrand
Categories Main Course
Time 4h20m
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine balsamic vinegar, Worcestershire sauce, parsley, soy sauce, olive oil, garlic, pepper and cayenne pepper.
- Add pork chops to the marinade and seal bag.
- Place in the refrigerator and marinate for at least 4 hours.
- Once marinated, preheat grill to medium-high heat.
- Discard marinade and grill pork chops for 4-5 minutes on each side until cooked through or they reach an internal temperature of 145 degrees F.
Nutrition Facts : Calories 284 kcal, Carbohydrate 8 g, Protein 30 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 90 mg, Sodium 647 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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