Honey and balsamic vinegar serve as the sweet and sour elements in this recipe that was featured alongside Anya von Bremzen’s tribute to Rome, “Eternal Pleasures” ( Saveur April 2010). These grilled pork chops pair well with stewed sweet peppers.
- 4 (10-oz.) bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1⁄3 cup balsamic vinegar
- 2 tbsp. honey
- 4 tbsp. unsalted butter
- 1 sprig fresh rosemary, torn into 1″ pieces
- Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.
- Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1⁄4 cup. Stir in butter and rosemary and set aside.
- Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12–14 minutes. Transfer to a platter and let sit for 5 minutes before serving.
Recipe Courtesy of Saveur