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Balsamic-Glaze Marinated Pork Chops (International) — Recipe | Foodgeist

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Balsamic-Glaze Marinated Pork Chops

🍽️recipe·International

Balsamic-Glaze Marinated Pork Chops

Name: Balsamic-Glaze Marinated Pork Chops
Cuisine: International
Ingredients: Balsamic-Rosemary Vinaigrette; 1/3 cup balsamic vinegar; 1 tablespoon Dijon mustard; 1 small garlic clove; 1 tablespoon fresh rosemary leaf (or 1/4 teaspoon dried); 2 tablespoons water; 1/2 teaspoon coarse salt; 1/4 teaspoon ground pepper; 1/2 cup extra virgin olive oil; Pork Chops; 4 bone-in pork rib chops (10 ounces each); coarse salt and pepper; 1/2 cup balsamic-rosemary vinaigrette

Ingredients

Balsamic-Rosemary Vinaigrette

1/3 cup balsamic vinegar

1 tablespoon Dijon mustard

1 small garlic clove

1 tablespoon fresh rosemary leaf (or 1/4 teaspoon dried)

2 tablespoons water

1/2 teaspoon coarse salt

1/4 teaspoon ground pepper

1/2 cup extra virgin olive oil

Pork Chops

4 bone-in pork rib chops (10 ounces each)

coarse salt and pepper

1/2 cup balsamic-rosemary vinaigrette

Method

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1.
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner. Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day. Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet. Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.