Ravioli Maker
Homemade spaghetti

Balsamic Glazed Pork Chops

What better way to treat beautiful pork chops, than to grill them while basting with a sweet and sour balsamic vinegar reduction. 



Add nice fresh green salad, and you have a great dinner. 

Quick and easy, let's get going...



You only need a few ingredients. Pork chops, balsamic vinegar, honey, rosemary and butter. 

Oil and salt the pepper the chops, then leave them alone for half an hour. 




While the chops are hanging out, make the balsamic reduction. 

Into a small saucepan, add the balsamic vinegar and honey. I used agave syrup. 




After the vinegar and honey reduce, add the rosemary and butter. 

Now you can start grilling the chops, brushing with the reduction as you grill and turn them. 




How great is that, a few simple ingredients and you have the best chops ever. 


Here's the recipe I used. Stan says these are the best chops he's ever had. 


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Maiale In Agrodolce (Sweet Sour Pork Chops)


4 10 oz bone-in pork chop; frenched
3 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper; to taste
1/3 cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1 sprig fresh rosemary, torn into 1-inch pi; eces

1. Put pork chops on a plate and drizzle with oil. Season the chops
generously with salt and pepper and let sit for 30 minutes. 2. Meanwhile,
build a medium hot fire in a charcoal grill or heat a gas grill to
medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook
over medium heat until reduced to ¼ cup. Add butter and rosemary, stir
until butter is melted, and set aside. 3. Put pork chops on grill and cook,
occasionally turning and basting with balsamic mixture, until browned and
just cooked through, 12-14 minutes. Transfer to a platter and let sit for 5
minutes before serving.

These grilled pork chops with a glaze of honey and balsamic vinegar are
typical of the sturdy, lusty food found in Roman neighborhood restaurants
and home kitchens alike. They pair well with stewed sweet peppers, roasted
potatoes, or sautéed greens.

The editors of Saveur Magazine; Oseland, James (2011-04-29). Saveur New
American Comfort Food (Kindle Locations 2579-2586). Chronicle Books. Kindle

Notes: Saveur Magazine

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And that's that