This recipe comes from a restaurant in Santa Fe, New Mexico. If you’re ambitious, you could make your own peach or raspberry spread to go with them instead of maple syrup. This recipe can feed four people, or fewer if they’re starving.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- ¾ cup balsamic vinegar
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- cooking spray
- 4 (6 ounce) pork loin chops
- salt and freshly ground black pepper to taste
Instructions
- Stir together vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a saucepan over medium-low heat; simmer sauce for 20 minutes. Remove from heat and allow to sit for 5 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Season pork chops with salt and pepper. Pour a small amount of sauce from the saucepan into a bowl. Brush chops with sauce from the bowl. Discard any remaining sauce from the bowl.
- Cook pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Allow pork chops to rest for 3 minutes. Serve with remaining sauce on the side.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 807 mg |
| Sugars | 27 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these chops many times. Everyone has loved them. Black-eyed peas with diced jalapeños and scalloped potatoes make wonderful sides.
My bf and I were not fans. The overwhelming taste of balsamic vinegar was a huge turn off. The 145° doneness was spot on and these were very tender but we won’t be making them again.
I finally found a pork chop recipe I like! We didn’t cook the sauce initially. Rather, we marinated the pork chops in it for about 4 hours. When we put the pork chops on the grill, we simmered the leftover marinade for 5 minutes, then basted the pork chops with it while they were cooking. Delicious!
This is a keeper! The pork was so moist and delicious.
I don’t usually write a review after trying new recipes but this one is totally worth the effort! We made this tonight exactly as the directions specified. What great flavour!! Luvvvvved it!! We’ll do it again next time on ribs, not that it wasn’t great on the chops too though. It has the right balance of spice and sweetness and we think it would probably work well on chicken too.
My hubs and I loved this! Made the sauce exactly as written. Ended up cutting a pork tenderloin into chunky pieces since the porl chops i had just bought didn’t look or smell too good – ready to try it again with chops but the tenderloin was amazing! Served with butter noodkes and grilled veggies (onion, red and orange peppers, and zucchini). Great dinner that looks and tastes fancy enough to impress company but super quick and easy!
I enjoyed this recipe, it was very easy to follow, fun ingredients (I had all the ingredients for a last minute recipe) & one of the quickest sauces to do in a quick short time! The pork chops I had were 1.5” to 2” thick, 4” to 4.5” long and about 8 to 9 oz., so I played with the cooking time to have them just right and not be overdone…it definitely took between 6.5 to 7.5 minutes for just a faint faded pink in the middle. I checked the temp when I removed them and it read 140 but let them sit for 3min.. perfect recipe for a quick on the grill weekday meal and great flavor. Now I have extra sauce for another pork-chop week meal this week!
I made a little extra sauce as I had 6 to 7 half inch chops which were perfect for this recipe. I add cayenne pepper too for heat. I also seasoned the chops with salt and pepper and spooned some sauce over to coat chops then refrigerated for a few hours to really get that flavor infused. When grilling I always get the unit up to really high heat around 500-600 degrees on my grill then when chops go on one side I lower 2 of the burners to low and keep lid closed for 6 minutes then flip for another 3 at most and with this sauce…mmmm good. You only need around 140-145 temp and their perfectly fine and safe Too many people grill pork to death and ruin the meat. You can serve this over rice or whatever you like. Great recipe and this can easily be tweaked.
Absolutely Amazing! The flavor was out of this world! Tender & juicy! You will not be disappointed! I followed the recipes and it was perfect!
Outstanding!! The chops were juicy and flavorful! Will definitely keep this one on rotation! Thanks for a great recipe.
I used boneless pork chops and did this with a grill in the stove. It made quite a mess of the stove but it turned out great!!
Absolutely excellent. As I said before it is important to use a very good balsamic vinegar. I buy mine at the Olive Pit in Corning California. It’s their deepest most flavorful balsamic vinegar. Thick, very dark and chocolatey. I followed the recipe precisely but made sure I simmered the sauce, to reduce it, for a full 20 minutes making it the consistency of liquid peanut butter. I am going to try the same sauce next time I barbecue steaks. This is definitely a winner.
Not very good.
We used the really thick pork chops, so it took about twice as long to grille them. But the sauce is absolutely delicious! Just the right amount of tangy taste. I would perhaps even make 1 1/2 the amount of the recipe because I like lots of sauce. This is definitely a keeper and I would even use this recipe for company!
It was good, my husband thought it was okay, not great.
my family loved it! I made them in a pan instead of grilling, and kept adding more sauce as they cooked. will definitely make again!
I love this recipe! So versatile! I followed the recipe except used regular vinegar cuz that’s what i had on hand. I also used chicken breast instead of pork. I put the chicken on buns and it was fabulous!
I made no changes because these were perfect. Wish there were leftovers!!!
I had only three, six-ounce chops to work with, so all I did to compensate for that was reduce each ingredient amount by about a third. It was fantastic. For sides, we prepared some scalloped potatoes and some fancy macaroni and cheese with some dinner rolls, the rolls were really tasty to dip in the sauce. Overall the dish was fantastic. However, the sauce in it’s prep stage had an extremely strong aroma to it, delicious but strong. I definitely recommend this dish for a nice date night (both prep and dining).
My husband loved this. Very tasty. I did not marinate the pork ahead of time, but actually followed the recipe.
My family loved these pork chops! A new twist to my regular pork chop dinner and everyone was happy! The balsamic vinegar is delicious and the chops were tasty n very tender!