Balsamic BBQ Pork Chops

    (163)
    33 minutes

    These pork chops are brushed with a sauce of balsamic vinegar, tomato sauce, brown sugar, garlic, Worcestershire and Dijon then barbecued until tender.


    91 people made this

    Ingredients
    Serves: 4 

    • 3/4 cup balsamic vinegar
    • 1/2 cup tomato sauce
    • 1/4 cup brown sugar
    • 1 clove garlic, minced
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 (190g) pork loin chops
    • 1 pinch salt and freshly ground black pepper, to taste

    Directions
    Preparation:10min  ›  Cook:20min  ›  Extra time:3min resting  ›  Ready in:33min 

    1. Stir the balsamic vinegar, tomato sauce, 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.
    2. Preheat a barbecue 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.
    3. Cook the pork chops on the preheated barbecue until the chops are no longer pink in the centre, about 5 minutes per side. Remove from the barbecue then allow to rest for 3 minutes before serving with the remaining sauce on the side.

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    Reviews and Ratings
    Global Ratings:
    (163)

    Reviews in English (115)

    0

    It makes cooking pork chops on the BBQ easy and less mess than the inside grill. Excellent flavour and very tender. I could not find our Dijon mustard so I used hot english and still tasted great. What makes it simple is that all the ingredients are usually on hand.  -  20 Mar 2017

    by
    87

    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!  -  23 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    39

    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!  -  19 Sep 2011  (Review from Allrecipes USA and Canada)

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