Rosemary Grilled Pork Chops
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
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Cuisine
Italian
Rosemary Grilled Pork Chops
Description
This recipe starts by preparing a marinade combining chopped fresh rosemary, red wine vinegar, olive oil, Dijon mustard, garlic powder, kosher salt, and black pepper. Thick-cut bone-in rib or loin pork chops are soaked in the marinade for a minimum of two hours, up to twelve, in the refrigerator, allowing flavors to penetrate the meat.
Before grilling, chops are brought to room temperature and patted dry to develop a good sear over medium-high direct heat. Grilling takes about four minutes per side until reaching an internal temperature of 145°F for a medium-rare finish, ensuring juiciness and safety. After grilling, letting the meat rest tented with foil seals in juices.
The recipe also includes making a balsamic glaze by simmering balsamic vinegar and sugar until thickened. This glaze can be applied to enhance the pork's flavor with a subtle sweetness and acidity, balancing the herbal marinade.
Using a digital instant-read thermometer ensures precise doneness. The marinade and glaze together offer a layered flavor profile, and the dish suits those who prefer herb-seasoned, grilled pork with a touch of sweet acidity.
Ingredients
- 4 large pork chops bone in, center cut rib or loin
For the marinade
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 Tbsp rosemary
- 1 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
For the glaze
- 1 1/2 cup balsamic vinegar
- 3 Tbsp sugar
Instructions
For the glaze
- Bring 1 1/2 cups of balsamic vinegar and 3 Tbsp sugar to a boil, stirring constantly until sugar dissolves.
- Turn heat to low and cook the glaze stirring occasionally until the glaze sticks to the back of a spoon (about 20-30 minutes) When finished set aside and move on to grilling the pork chops.
Pork chop marinade and grilling instructions
- Chop 2 Tbsp of fresh rosemary leaves. To make the marinade, whisk together 2 Tbsp rosemary, 1 tsp Dijon mustard, 11/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 cup red wine vinegar, and 1/4 cup olive oil.
- Marinate the pork chops for minimum 2 hours (up to 12) in the refrigerator.
- Remove the chops from the fridge 30 minutes prior to grilling. Heat a gas grill to medium high heat and lightly oil grates. Pat the chops dry with a paper towel.
- Sear the pork chops for approximately 4 minutes per side until the chops achieve an internal temperature of 145f.
- Lightly tent the chops with foil and let rest for 5 minutes. Drizzle the balsamic glaze on top if desired. Enjoy!
Notes
- Use thick cut bone-in rib or loin pork chops for best results.
- Marinate chops for at least 2 hours, up to 12 hours, to ensure flavor penetration.
- Use a digital thermometer to cook chops to an internal temperature of 145°F for medium-rare doneness.
- Pat chops dry before grilling to achieve a better sear and caramelization.
- After grilling, tent chops with foil to retain juices before serving.
- The balsamic glaze adds sweetness and acidity to complement the herb marinade; optionally brush on or serve alongside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 0.4g | 0% |
| Protein | 44.6g | 89% |
| Fat | 18.6g | 29% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 124mg | 41% |
| Sodium | 455mg | 19% |
| Potassium | 740mg | 16% |
| Sugar | 0.1g | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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