Looking for a delicious new grilling recipe for tonight? Serve up some Grilled Pork Chops with Balsamic Butter Sauce for your next family dinner.
Making pork chops for dinner used to scare me. I have memories of dry cuts of meat that we smothered with applesauce as a kid. I still love applesauce with my pork chops, but I don’t like it to be necessary as a means to add moisture back to an overly cooked dry piece of meat. Now, I won’t dare cook a pork chop, nor a lot of cuts of meat, without a thermometer. You just can’t trust recipe times because each oven or stovetop is different, and I can only partially trust my nose.
When cooked properly, a basic salt and pepper pork chop is wonderful. But sometimes I just love a good sauce. And all of the time I just love a good butter sauce. Because, as everyone knows, butter makes everything better. Mix in a bold balsamic reduction and some herbs and the real magic happens.
- 4 bone in pork chops with the majority of the fat trimmed
- 1 tablespoon olive oil
- kosher salt & pepper
- 1/2 cup balsamic vinegar
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon (1-2 cloves) fresh garlic, minced
- 1/4 teaspoon kosher salt
- 4 tablespoons butter
- Rinse pork chops and pat dry. Coat with olive oil and salt and pepper, as desired. Allow to rest at room temperature for at least 30 minutes prior to cooking. Insert a meat thermometer into the middle of one of the pork chops.
- Heat grill to medium high. Cook pork chops for 5-8 minutes on both sides or until internal temperature reads 145 degrees F. Allow to rest for at least 10 minutes before serving.
- While the pork chops are cooking, heat balsamic, rosemary, garlic, and salt in a small saucepan over medium heat. Allow balsamic to reduce by at least half, stirring occasionally. Once a thicker syrup forms, remove from heat and stir in butter to melt.
- To serve, pour freshly stirred warm sauce over pork chops.