Sweet and Sour Glazed Pork Chops

I'm ready for fall, but it's still 101 degrees outside in Texas. I am craving chili, spaghetti, risotto . . . anything made in a big pot!!!

But these steamy days give me an excuse for more man-time/grill-time. Sweet and Sour Pork Chops from Saveur has been on my list for some time now. You make an ooey-gooey glaze (honey makes it sweet, balsamic vinegar makes is sour), which smells not-that-great on the stovetop. Luckily it transforms into something magical when it smothers the chops on the grill.

Sweet and Sour Pork Chops

Recipe Source: Saveur

  • 4 10-oz. bone-in pork chops, frenched
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ⅓ cup balsamic vinegar
  • 2 tbsp. honey
  • 4 tbsp. unsalted butter
  • 1 sprig fresh rosemary, torn into 1" pieces
  1. Put pork chops on a plate. Drizzle with generous serving of olive oil, salt and pepper. Let sit for 30 minutes.
  2. While grill heats up, combine vinegar and honey in a medium saucepan, and cook over medium heat until reduced to 1/4 cup. Add butter and rosemary while stirring. Once butter is completely combined into sauce, remove from heat and set aside.
  3. Place pork chops on the grill and baste with glaze. Cook about 7 minutes each side, or until cooked through. Let sit on a platter for 5 minutes before serving. (This helps the flavor soak into the meat, instead of escaping through the juices on the first slice.)

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