MAIALE IN AGRODOLCE – Roman Pork Chops with Balsamic Honey Glaze

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.

The Elements

  • 4 (10-oz.) bone-in pork chops, frenched
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 13 cup balsamic vinegar
  • 2 tbsp. honey
  • 4 tbsp. unsalted butter
  • 1 sprig fresh rosemary, torn into 1″ pieces

128-sweet-and-sour-pork-chop400

The Method

  • 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 14 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

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