| Level: | Intermediate |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup balsamic vinegar
- 2 cloves garlic, peeled and smashed
- 4 sprigs fresh thyme
- 3 tablespoons honey, such as acacia
- 3 tablespoons unsalted butter, at room temperature
- 4 center-cut pork loin chops, bone in (about 12 ounces each)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
- Preheat a grill pan over medium-high heat.
- Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 894 |
| Total Fat | 58 g |
| Saturated Fat | 21 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 68 g |
| Cholesterol | 237 mg |
| Sodium | 956 mg |
Reviews
Have done these three times on the gas grill and they are amazing! Start ’em off pretty hot and keep it there. Be sure to keep some of the sauce back for the plate!
I’ve gotta tell ya, I was plenty skeptical. I had a bad experience with balsamic vinegar and don’t really use unless its in tiny quantities.
But I follow every new recipe to the letter the first time and then tweek it afterwards, if necessary.
This was very good. I won’t change anything in the recipe. In fact I ended up making it twice in one week because it was so good.
This one’s a keeper.
After the chops register 140 degrees, put them under the broiler for 1 minute to get a nice crunchy layer of the sauce on top. Delicious.
I did it with pork tenderloin and it was fantastic!!
Family really liked this recipe. Easy to make and the sauce is tasty — sweet & tangy with a richness from the butter. The recipe makes a lot of sauce, so I bought more pork chops and used the rest of the sauce for lunch. Recommend putting a portion of the sauce in a separate container to use for basting. That way, the entire batch doesn’t get contaminated. My pan is a long rectangular eco non-stick which goes across two gas burners. Can’t imagine using a cast-iron grill because when the sauce carmelizes onto the pork chops, it would be a pain trying to scrub that off the pan. The sugar from the honey will just burn onto there. Highly recommend this recipe. Super yummy.
This is fantastic! These flavors compliment the pork perfectly! Juicy and delicious.