BBQ turned Italian! Just the right amount of sweetness; it's addictive! Enjoy!

Sarah

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.

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  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.

  • Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

Nutrition Facts

270 calories; protein 22.4g; carbohydrates 30g; fat 6.6g; cholesterol 54.3mg; sodium 807.1mg. Full Nutrition
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Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2011
WOW! Say good-bye to dreaded "dry pork" forever with this tasty BBQ pork dish that definitely has an Italian flair to it. I LOVE balsamic vinegar and could practically drink the stuff so I had to try this. Instead of cooking the sauce I decided to use it as a marinade. I cut back a bit on the balsamic (use a good quality one and you can't go wrong) and added 2 Tbsp. of olive oil. Other than that I wouldn't change a thing. I used thick cut bone-in chops and put everything into a ziploc bag and let it marinate for a full 24 hours. The smell coming off the grill was fantastic and the taste was sensational. Just as the submitter states it's just the right amount of sweetness and the chops were definitely moist, juicy and full of flavor. This was perfect served with "Grilled Tomato, Onion, and Bread Salad" from this site. Thanks Sarah for a great recipe! Read More
(93)

Most helpful critical review

Rating: 3 stars
08/31/2011
Upon completion of cooking they tasted pretty good but smelled really bad (nauseating) while marinating & definitely smelled bad while cooking. Read More
(13)
200 Ratings
  • 5 star values: 137
  • 4 star values: 46
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
06/24/2011
WOW! Say good-bye to dreaded "dry pork" forever with this tasty BBQ pork dish that definitely has an Italian flair to it. I LOVE balsamic vinegar and could practically drink the stuff so I had to try this. Instead of cooking the sauce I decided to use it as a marinade. I cut back a bit on the balsamic (use a good quality one and you can't go wrong) and added 2 Tbsp. of olive oil. Other than that I wouldn't change a thing. I used thick cut bone-in chops and put everything into a ziploc bag and let it marinate for a full 24 hours. The smell coming off the grill was fantastic and the taste was sensational. Just as the submitter states it's just the right amount of sweetness and the chops were definitely moist, juicy and full of flavor. This was perfect served with "Grilled Tomato, Onion, and Bread Salad" from this site. Thanks Sarah for a great recipe! Read More
(93)
Rating: 5 stars
09/19/2011
Sooo good. These pork chops have been marinated for 2 days. We don't have a grill, so I put them in a skillet on medium high heat for 1 minute per side and then tossed them in the broiler for 3 minutes per side. They were so yummy! Read More
(45)
Rating: 5 stars
07/17/2011
Best BBQ hands down! Made exactly as written and it was delicious. Used boneless pork chops and marinated them in enough sauce to cover them for about 5-10 minutes while I figured out it was too windy to grill outside. We don't have a baster for the grill anyway so I used the bowl I had them marinating briefly and made sure they were coated before putting them on the pan under the broiler. I rarely have broiler success but this dish was exceptional. I used a thermometer and the pork was perfectly done and super moist. I had leftover sauce that I saved out to use with chicken the following day. This is my favorite sauce hands down and I'm not a big BBQ sauce fan especially if it comes from a bottle. I use a higher quality balsamic vinegar you can really tell the difference and this brand I use is Modenaceti Balsamic Vinegar of Modena. I've used better balsamic vinegars than this one before but never wrote the names down. Read More
(21)
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Rating: 5 stars
08/08/2011
These pork chops were absolutely delicious! I love the balsamic and dijon fusion, it was definitely sweet & tangy,YUM! Thanks for sharing! Read More
(16)
Rating: 3 stars
08/31/2011
Upon completion of cooking they tasted pretty good but smelled really bad (nauseating) while marinating & definitely smelled bad while cooking. Read More
(13)
Rating: 5 stars
08/22/2011
Very tasty - easy to follow recipe - works just as well if baked in the oven at 350F for 30-35 minutes. Yummy!!! I'll definitely be making these chops again in the future. Read More
(13)
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Rating: 5 stars
07/27/2011
Amazing! I added more garlic to the recipe only because I love my garlic. Huge hit with my mother in law and husband! This one is a keeper! Read More
(12)
Rating: 5 stars
07/14/2011
Really really good! Added less balsamic vinegar and about 3 tablespoons of olive oil and left out the salt. Its a new favorite! Read More
(12)
Rating: 5 stars
06/21/2011
This sauce was amazing. I thought it smelled great when it was simmering but I love balsamic vinegar! It was like balsamic vinagery BBQ sauce! I ended up letting it simmer on very low heat longer than the recipe called for and it got super sticky and thick and fantastic. I let the chops marinade in about 1/3 of the sauce while I prepped my side dish and then grilled. I ended up having to finish them in the oven for 20 minutes because mine were cut thick and I didn't want them drying out on the grill. We all really enjoyed this recipe!! Hubby said to save the extra sauce so we can have these again!:) Read More
(12)
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