Grilled Herb Balsamic Pork Chops

Oh say can you grill? Finally in the eighties and I'm ready to grill full-tilt. Marinate pork chops in a rich Balsamic, soy and herb infusion to achieve a flavorful glossy glaze on your grilled chops.

Serve them to your hungry 4th of July Bubble group!

3 thick bone-in loin pork chops

Marinade:

2 cloves garlic, peeled

2 Tbsp fresh rosemary leaves

1 Tbsp fresh thyme leaves

3 fresh sage leaves

1 shallot, peeled and quartered (or 1 Tbsp dried onion flakes)

palmful fresh mint leaves

1/3 cup Balsamic vinegar

1/4 cup soy sauce

1/4 cup olive oil

1 Tbsp dark brown sugar

Place the garlic, rosemary, thyme, sage, shallot and mint in a small food processor. Mince by pulsing a few times. Add remaining marinade ingredients and process to mix well.

Pour marinade over chops in a resealable [;attic bag. Close tightly and mix chops well with marinade. Marinate at least 2 hours or until the next day in the refrigerator.

When ready to cook, remove the chops from the refrigerator and bring to room temperature. Meanwhile preheat a grill to high.

Grill chops on one side for about 3-4 minutes, to form nice grill marks.

Flip chops and continue grilling on second side until the center of the chops reaches 145F degrees. You’ll need about 8-10 minutes, depending on the thickness of your chops - an instant read thermometer is your best guide.

Remove chops to a cutting board and cover with aluminum foil. Allow the chops to rest about 5 minutes and the internal temperature to rise to 150F (medium according to the USDA).

Serves 2-3.

Comments

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