I’m not sure if I love this recipe more because of the flavor combination of rosemary and balsamic, or because my husband often volunteers to do the grilling (or “man cooking”). Before we were married he was known to entertain with all meat BBQs, forgetting that some people enjoy sides to accompany their protein.
I’m sure his old parties didn’t include fresh rosemary, but this primal grilled pork chop recipe does! (Although, it’s still really yummy with the dried version of this herb). We have a few rosemary plants in our backyard that make this addition that much more appreciated.
It doesn’t take much as each rosemary sprig offers plenty of pizzaz.
I like to marinate the pork chops in a deep dish that is just big enough to house them so that the oil, vinegar, herbs and spices can fully permeate the meat while it is soaking in the refrigerator. We bring the dish out to room temp at least thirty minutes prior to grilling for more even cooking.
In all honesty, there are different ways to approach the grill, but our favorite is to give the chops a quick sear at high heat and then reduce the heat to low, letting them coast until the internal temp of the meat reaches at least 145ºF. “The other white meat” can be tricky to cook through without drying out, but this method has kept the center nice and moist for us.
I usually serve these chops with a mixture of roasted vegetables, such as yams, red onions, carrots, asparagus and zucchini. This primal recipe is also tasty with sautéed greens and a cauliflower rice, or a large colorful green salad.
What are your favorite sides to pair with grilled pork chops?
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Balsamic Rosemary Grilled Pork Chops
- Yield: 6 1x
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Ingredients
- 6 Bone-in center cut pork chops (1 1/2″ thick)
- 1 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. dried rosemary, OR fresh
- 1/2 tbsp. dried thyme
Instructions
- Place pork chops in a large baking dish, and pat dry if necessary. Set aside.
- In a medium bowl, mix remaining ingredients with a whisk until well combined, forming a marinade.
- Poor marinade over the pork chops and refrigerate for at least an hour (flipping cuts of meat half way through).
- Remove meat from refrigerator about 30 minutes prior to grilling.
- Preheat grill to high heat.
- Add the pork chops to the grill and sear for 2 minutes per side.
- Turn heat to low and cook for about 3 – 5 minutes more per side, or until cooked through.
- Remove from grill and allow to “rest” 5 – 10 minutes before enjoying.
Notes
Each grill is different and chops come in different thicknesses, so your cook time may vary. Bring your pork to at least 145ºF.
