I'm ready for fall, but it's still 101 degrees outside in Texas. I am craving chili, spaghetti, risotto . . . anything made in a big pot!!!
But these steamy days give me an excuse for more man-time/grill-time. Sweet and Sour Pork Chops from Saveur has been on my list for some time now. You make an ooey-gooey glaze (honey makes it sweet, balsamic vinegar makes is sour), which smells not-that-great on the stovetop. Luckily it transforms into something magical when it smothers the chops on the grill.
Sweet and Sour Pork Chops
Recipe Source: Saveur
- 4 10-oz. bone-in pork chops, frenched
- 3 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ⅓ 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 generous serving of olive oil, salt and pepper. Let sit for 30 minutes.
- While grill heats up, combine vinegar and honey in a medium saucepan, and cook over medium heat until reduced to 1/4 cup. Add butter and rosemary while stirring. Once butter is completely combined into sauce, remove from heat and set aside.
- Place pork chops on the grill and baste with glaze. Cook about 7 minutes each side, or until cooked through. Let sit on a platter for 5 minutes before serving. (This helps the flavor soak into the meat, instead of escaping through the juices on the first slice.)
