The balsamic and honey in this recipe caramelize the pork chops and make them taste sweet and tangy. The longer you marinade it the tastier it will get. If you don’t have time 30 minutes will do.
HOW TO PICK YOUR PORK CHOP
The goal here is to not overcook the pork. The ideal inner temperature should be between 145F and 165F. The best way to know when they’re ready is to use a meat thermometer. It’s best to buy chops that are about 1.5 in thick and preferably with bone. If you choose a thick cut it’s best to sear it first at high heat. Once browned, lower the temperature and cook it slowly. On the other hand if you have a thin chop, cook it at high heat quickly. Bone-in pieces will have some fat around it which will make a juicier chop.
WHAT IS BALSAMIC VINEGAR
Have you ever thought about how balsamic vinegar is made?
Balsamic vinegar originates from from Italy. Traditionally it is made from the sweet juice of freshly pressed grapes called « grape must ».
The juice is boiled down to a concentrate and then fermented and acidified. Then it ages 12-25 years in a wooden barrel.
Nowadays it is made by mixing grape must with wine vinegar to speed up the process. This way it only needs to be aged 3 months to 3 years in oak barrels.
The modern commercial version will be a lot less sweeter and much less expensive.
DIFFERENT TYPES OF BALSAMIC VINEGAR
Let’s take a look at what we typically find in the grocery store.
When you shop for balsamic vinegar, whether in grocery stores or online, you will find a variety of products:
- Balsamic Vinegar of Modena PGI: This comes from the Modena region in Italy and is great for everyday use.
- Balsamic Vinegar: (no mention of Modena on the label). It may or may not be from Italy. It could be an imitation balsamic with added thickeners and sweeteners and no grape must. On the other hand, it could very well be good quality vinegar. This one is tough since there may be no clear indication on the bottle.
- White Balsamic: Similar to regular balsamic vinegar but with a light golden color. This one is a good option.
- Balsamic Glaze: this one has added sweeteners and/or thickeners to make it syrupy . Try this one.
- Traditional Balsamic Vinegar: this is the old way of making it in small batches. This type is very expensive and can range from $35-$200. Here’s one on the lower end of the price point. This one is more expensive.
- Condimento Balsamico: this one is the closest to traditional balsamic vinegar. They can’t receive the “traditional” designation because they weren’t produced under appropriate supervision. They’re excellent vinegars made with grape must. Often they are made outside of Modena and Reggio Emilia, Here’s a really good one.
Balsamic Grilled Pork Chops
Ingredients
- 4 pork chops about 1/2 to 2 inches thick
- 1/4 tsp anchovy paste
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp honey
- 1 tsp dijon mustard
- 1/2 tsp freshly ground black pepper
Instructions
- Mix together anchovy paste, balsamic vinegar, coconut aminos, garlic powder, honey, dijon mustard, and pepper.
- Put the pork in a container and pour the marinade over it. Refrigerate for 30 minutes to 4 hours.
- Discard the marinade before grilling.
- Heat the grill to medium heat to 375F. Sear the pork chops on high heat and then move to indirect heat. Continue grilling for about 15 minutes or until internal temperature reaches 145F.
- Alternatively they can cooked in a pain for about 15 minutes.
SHOP PRODUCTS AND INGREDIENTS
Balsamic Vinegar of Modena PGI:
Traditional Balsamic Vinegar:
White Balsamic:
Balsamic Glaze:
Condimento Balsamico:
