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Grilled Pork Chops With Balsamic Syrup

Yield makes 4 servings
Prep: 10 min., Cook: 14 min.

Ingredients

  • 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.)

Nutrition 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

How to Make It

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

  2. 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).

  3. 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.

  4. 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.

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