I’m not a fan of pork tenderloin. It’s too dry because it has no fat and everyone overcooks it sticking to the belief that slightly pink pork will kill you. It will not, but I’m not in the habit of converting the eating habits of guests…at least not on their first visit. I made this with pork chops, to give it a little more flavour and porkiness versus sawdustiness and not only did our guests like it, they texted me a week later to request the recipe. And so, the summer of pig appreciation commenced.
Grilled Balsamic Pork Chops
You want thick pork chops but not so thick that your husband freaks out trying to barbecue them because he is convinced they will scorch or he will poison people. Neither will happen on a moderate grill or if he would let me near the grill.
In a shallow dish or even a roasting pan pour in equal amounts olive oil and good balsamic vinegar (not crazy good like the tiny bottle I paid $40 for and would happily drink…not that I have. Who said I did? It was delicious.) Add some dried oregano, fresh squeezed lemon juice, maple syrup, bourbon, a little bit of ground ginger and paprika, finely diced garlic, dijon mustard, salt, pepper. Whisk well. Drop the chops in and marinate for an hour. Grill on medium until done but not dead.
We served this with a green salad and a potato salad our guests bought and our mexican street corn we seem to make for everyone and everything. Equally delicious would be alongside grilled peaches or apricots with some fior di latte, fresh basil, and balsamic as thick as syrup.
It goes without saying, this is great with beer, cider, bourbon, beaujolais, rose, or reisling.
It goes really well with fantastic company and conversation.