Grilled Pork Chops With Balsamic Syrup

Southern Living Food for Today
Grilled Pork Chops With Balsamic SyrupRecipe
Prep: 10 min., Cook: 14 min.
makes 4 servings


+ Add To Shopping List
2 (5-inch) fresh rosemary sprigs, divided
2 cups balsamic vinegar
3 tablespoons honey, divided
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (3/4-inch-thick) Boneless PORK Loin Chops (about 1 1/2 lb.)


Preheat grill to 350° to 400° (medium-high) heat. Remove leaves from 1 rosemary sprig. Chop leaves to equal 1 tsp.

Bring balsamic vinegar, 1 Tbsp. honey, and remaining rosemary sprig to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, 14 to 16 minutes or until thick and syrupy (about 1/3 cup).

Meanwhile, combine mustard, next 3 ingredients, chopped rosemary, and remaining 2 Tbsp. honey in a large zip-top plastic freezer bag, squeezing bag to combine ingredients. Add pork, and seal bag, turning to coat. Remove chops from mustard mixture, discarding mixture.

Grill pork, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Let stand 5 minutes. Transfer to a serving platter.

Remove and discard rosemary sprig from balsamic syrup. Serve syrup with pork.

Created date

March 2009

Nutritional Information

Calories 437
Fat 13 g
Satfat 4 g
Protein 35 g
Monofat 7 g
Fiber 0 g
Polyfat 1 g
Cholesterol 100 mg
Iron 2.40 mg
Sodium 873 mg
Calcium 67 mg