The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.

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  • In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.

  • Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.

  • Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.

  • Preheat the grill for medium-high heat.

  • Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Note:

The nutrition data for this recipe includes information for the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

420 calories; 30.8 g total fat; 50 mg cholesterol; 5252 mg sodium. 22.2 g carbohydrates; 14.9 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/22/2010
I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house unless skewering them, and um...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you, Osorkin, for a good recipe! Read More
(43)

Most helpful critical review

Rating: 1 stars
10/03/2004
I was so disappointed with this recipe. It sounded good and smelled good but I only could eat one bite. My husband said it wasn't that bad. Read More
(7)
118 Ratings
  • 5 star values: 81
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
08/22/2010
I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house unless skewering them, and um...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you, Osorkin, for a good recipe! Read More
(43)
Rating: 4 stars
08/22/2010
I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house unless skewering them, and um...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you, Osorkin, for a good recipe! Read More
(43)
Rating: 5 stars
11/01/2006
This recipe is all about the sauce. It's that good. I made a double batch. I used half for the pork-beautiful! The other half I cooked down into a chutney & used it as a topping for brushetta with melted gorgonzola on top-Oh Mommie! Read More
(41)
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Rating: 5 stars
08/24/2006
We loved this! The flavor of the balsamic meshes so well the pork chops. Although I think the pears got lost in the mix & they turned mushy. I don't think they added anything to the dish & next time I will leave them out. I did use thin chops & I grilled them inside on a grill pan. On the test bite they wrre a little salty & that worried me but after topping w/ the balsamic mixture the taste was perfect! I left them in the brine for almost the full hour...for health reasons next time I will decrease the time to try to eliminate some of the saltiness. I srved these w/a basic salad & pan fried garlic asparagus...looking forward to having them again! Read More
(26)
Rating: 4 stars
03/08/2008
The flavor of the pork is VERY good in this - I was a little skeptical of the "brining" process but I guess it worked. I stuck toothpicks through my onion wedges - I don't knw how they would have stayed together otherwise...I barely had the pears in long enough to heat them up and still they were overcooked. When I make this again I won't heat them at all just pour the hot sauce on 'em. Thanks for the recipe! Read More
(18)
Rating: 5 stars
08/07/2006
Wonderful! The pear/onion/balsamic mixture was to die for and the chops were very juicy. The marinade was flavorful enough that the meat would have been excellent even without the toppings. One change- I pan-fried the chops (about six minutes on each side) instead of grilling them. Very impressive and 'gourmet' tasting but still easy Read More
(14)
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Rating: 5 stars
02/02/2010
This dish is one of my favorites to make! It's so easy and is absolutely delicious! One important tip I learned from experience: read the packaging of your meat carefully. Some meats have already been brined (when it says so-and-so percent salt and water). In that case try skipping the brining step. You can always brine it for a short while next time if you think it necessary. Also I think thin-cut chops (as the recipe calls for) work best. Read More
(11)
Rating: 5 stars
01/07/2008
Excellant and easy....I substituted apples for pears....I wasn't sure how to cut them so I did some thick and some thinner...I definatley recommend thicker that way they dont turn to mush...Definately Recommend. Served with Rosmary roasted potatoes. Read More
(9)
Rating: 5 stars
10/17/2007
This was great but I made some changes. I didn't use pork chops I used chicken breasts. Instead of brining them I marinated them in sherry olive oil garlic and rosemary. I didn't grill. I sauteed the onions (cut into rings) and the pears removed them cooked the chicken in the same pan. To the vinegar mix I added about 1 tablespoon of honey and two drops of Tabasco and poured it over the onions and pears while the chicken cooked. I deglazed the skillet with a little sherry dumped the onions/pears back in warmed them back up and served. Marvelous! I paired it with a sweet potato/pear recipe from this site and used the leftover cranberry sauce from that recipe to accompany the chicken. So good. Read More
(9)
Rating: 5 stars
03/13/2008
I cooked this recipe for a dinner party and the look on the faces of my guests told it all.... it is such a great recipe! If you have never cooked with vinegar before OPEN a window. I found out the hard way that boiling vinegar will make it hard to stand in an unventilated room. I used hickory chips on the grill and it did add a nice smokey flavor to everything. Will definitely make this again when I want to impress! Read More
(9)
Rating: 1 stars
10/03/2004
I was so disappointed with this recipe. It sounded good and smelled good but I only could eat one bite. My husband said it wasn't that bad. Read More
(7)