Balsamic Rosemary Pork Chops

It’s grilling season! And also a great way to keep the inside of your house cool during this hot Midwest July. Although, this is also a great recipe to have on those cold winter nights – just bake in the oven instead of cooking on your grill (see instructions for details). Serve with some warm mashed potatoes, doesn’t get better than that! If you are having this in the summer this pairs well with roasted or baked potatoes, zucchini, roasted corn on the cob, fresh salads, etc. I have made this recipe many times, and my fiancé is never disappointed!

This recipe is quick and simple. I recommend getting this marinading the night before you plan to make, so when you get home for the evening all it takes is 15-20 minutes on the grill and dinner will be ready! We served this with rosemary red potatoes (recipe coming soon!) and a side salad. I love anything balsamic, so of course I added some balsamic glaze (affiliate link) on the top before we ate!


Print Recipe
Balsamic Rosemary Pork Chops
Cuisine American
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
Instructions
  1. Place pork chops in gallon size Zip-Lock bag. In small mixing bowl, whisk togehter balsamic vinegar, olive oil, spicy brown mustard, fresh rosemary, and salt and pepper. Allow to marinade in the refrigerator for 2 hours up to 24 hours.
  2. Preheat grill and cook pork chops on each side for 5-10 minutes each depending on the thickness of your pork chops. Cook until internal temperature reaches 140 F or higher.
  3. You could also bake these in the oven in the winter. Preheat oven to 400 F and allow to cook for 30 minutes or until internal temperature reaches 140 F or higher. Consider checking pork chops after 20 minutes of cooking if your pork chops are thinner.
Recipe Notes

Recipe adapted from Jo Cooks.

 

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