Balsamic and Rosemary Grilled Pork Chops
Sage, lemon and garlic meld perfectly together to infuse the cream sauce in this recipe. The garlic will become sweet as it braises and lose its pungent bite.
- 4 Prairie Grove Farms boneless loin chops (about 1 1/4 pounds)
- 4 large garlic cloves, minced
- 1/4 cup chopped fresh rosemary
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Balsamic Glaze, for garnish (see Notes)
- Place the pork chops in a single layer in a baking dish.
- Combine the garlic, rosemary, vinegar, olive oil, salt, and 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 or 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.
- Nutrition Facts
- Calories: 232, Total Fat: 12.2g, Saturated Fat: 3.6g, Trans Fat: 0g, Cholesterol: 88mg, Sodium: 128mg, Carbohydrate: 1g, Dietary Fiber: 0g, Sugars: 1g, Protein: 28.8g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 9%