Side Pannel
Balsamic Grilled Pork Chops
Balsamic Grilled Pork Chops
- Recipe Submitted by maryjosh on 02/12/2019
Ingredients List
- FOR THE PORK CHOPS
- 2 bone-in center-cut pork chops about 1 1/2 inches thick
- Kosher salt and fresh ground black pepper
- 1/3 cup balsamic vinegar
- 2 tbsp maple syrup
- 3 tbsp unsalted butter
- 1 tsp fresh thyme chopped
- FOR THE ROASTED VEGGIES
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp fresh thyme chopped
- 2 garlic cloves minced
- 1 lb Brussels sprouts halved
- 4 carrots roughly chopped
- Kosher salt and freshly ground black pepper
Directions
PREPARE THE PORK CHOPS
Pre-heat oven to 325°F.
Generously season the chops with salt and pepper and let sit at room temperature for 30 minutes before grilling.
Mix together balsamic vinegar and maple syrup in a small sauce pan and cook over medium heat until thickens and reduces to about 1/4 cup, about 15 to 20 minutes.
Stir in butter and thyme.
Heat your grill to medium-high heat.
One grill is good and hot, place chops on the grates and brush on some of the balsamic reduction.
Grill for about 6 to 8 minutes and then turn, basting again and cooking for another 6 to 8 minutes.
Place grilled chops on a baking sheet and bake until cooked through to 145°F, about 15 to 20 minutes.
MAKE THE ROASTED BRUSSELS SPROUTS AND CARROTS
Pre-heat oven to 325°F (if haven't already done so for the pork chops)
Lightly oil a baking sheet.
In a small bowl, whisk together the vinegar, olive oil, and maple syrup Set aside.
Place Brussels sprouts and carrots on the prepared baking sheets and pour the balsamic mixture over it, topping with the chopped thyme, garlic and healthy pinches of salt and pepper.
Gently stir to coat.
Place in oven a bake until brown and tender, about 25 minutes.
Serve immediately with pork chops.
Pre-heat oven to 325°F.
Generously season the chops with salt and pepper and let sit at room temperature for 30 minutes before grilling.
Mix together balsamic vinegar and maple syrup in a small sauce pan and cook over medium heat until thickens and reduces to about 1/4 cup, about 15 to 20 minutes.
Stir in butter and thyme.
Heat your grill to medium-high heat.
One grill is good and hot, place chops on the grates and brush on some of the balsamic reduction.
Grill for about 6 to 8 minutes and then turn, basting again and cooking for another 6 to 8 minutes.
Place grilled chops on a baking sheet and bake until cooked through to 145°F, about 15 to 20 minutes.
MAKE THE ROASTED BRUSSELS SPROUTS AND CARROTS
Pre-heat oven to 325°F (if haven't already done so for the pork chops)
Lightly oil a baking sheet.
In a small bowl, whisk together the vinegar, olive oil, and maple syrup Set aside.
Place Brussels sprouts and carrots on the prepared baking sheets and pour the balsamic mixture over it, topping with the chopped thyme, garlic and healthy pinches of salt and pepper.
Gently stir to coat.
Place in oven a bake until brown and tender, about 25 minutes.
Serve immediately with pork chops.
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