Balsamic Pork Chops

Pork chops are a trusty weeknight go-to for good reason: they're quick, hearty, and wonderfully versatile. I’ve been known to whip them up all kinds of different ways—panko-crusted pork chops, BBQ-glazed pork chops, pork chops smothered in gravy—you name it. But this balsamic version has a special place in my heart. The pork is marinated in a tangy, sweet, and savory vinaigrette that does double duty as dressing for a bright, fresh arugula and peach salad. Give the chops at least an hour to soak up all that mouthwatering goodness, then fire up the grill. Toss together the salad while the pork rests. Dinner doesn’t get much better than this!

What kind of pork is best for grilling?

This recipe uses bone-in pork chops, which cook quickly and stay juicy on the grill. The bone helps the meat retain moisture, adds flavor, and keeps the chops from drying out. Opt for 1-inch-thick chops for even cooking.

Do you need a grill to make balsamic pork chops?

No. You can just as easily make this recipe indoors using a grill pan or even a large skillet instead of a grill. Heat it to medium-high, and follow the recipe as written.

What are some good ways to use leftover cooked pork?

These tangy marinated pork chops make an excellent salad topper for lunch the next day. For breakfast, reheat slices in a skillet to serve alongside eggs. Or turn your leftovers into a hearty pork sandwich filled with extra arugula and peaches.

How To Make Balsamic Pork Chops

INGREDIENTS

• Balsamic vinegar. Balsamic vinegar has a bold, sweet, and acidic flavor that penetrates the meat as it marinates.
• Dijon mustard. Dijon is a tasty flavor pairing with balsamic, but in a pinch, you can use a different mustard variety, such as whole-grain or yellow.
• Honey. A bit of honey adds sweetness to the marinade and helps the pork caramelize on the grill.
• Italian seasoning. This dried blend includes herbs like oregano, basil, and thyme to flavor the pork marinade and salad dressing.
• Pork chops. Choose bone-in pork chops, which maintain their moisture better on the grill than boneless chops.
• Arugula. This peppery green is a fresh accompaniment to the sweet and tangy marinated pork. You could also use spinach or mixed greens if you prefer.
• Peaches. These add sweet pops of fruity flavor to the salad. Other stone fruits, such as nectarines, apricots, or even cherries, will work as a substitute.
• Feta cheese. Feta is a mild, salty, and pleasantly sharp fresh cheese. If you can't find it, mozzarella or goat cheese are both good swaps.

STEP-BY-STEP INSTRUCTIONS

Start by making the marinade by mixing balsamic vinegar, olive oil, fresh lemon juice, garlic, mustard, honey, Italian seasoning, salt, and pepper.

Place the pork chops in a large zip-top bag or container with a lid, and add some of the marinade (reserve the rest to dress the salad). Seal and marinate the pork in the refrigerator for at least an hour and up to four hours. Stash the remaining dressing in the refrigerator for later.

Oil a grill or grill pan and turn the heat to medium-high. Pat the pork chops dry and discard the marinade. Grill the chops until they have nice marks on both sides and are cooked through, four to six minutes per side. Transfer them to a cutting board to rest for about 10 minutes.

Make the salad while the pork chops rest. Toss together the arugula, sliced peaches, crumbled feta, red onion, and the reserved dressing in a large bowl. Serve the pork chops with the salad on the side.

A full list of ingredients and directions can be found in the recipe below.