These gorgeous pork chops were on sale this week. Lucky us. And lucky you for reading this blog post for the recipe!
The main ingredients in the marinade are Black Mission Fig Balsamic Vinegar which is thick and has an amazing fig flavor that pairs perfectly with pork and Garlic Olive Oil which is both pungent and sweet. Click on the links to go to King's Olive Oil's website to order!
1/4 cup Black Mission Fig Balsamic Vinegar
3 T. Garlic Olive Oil
1/2 t. salt
1/2 t. freshly ground black pepper
4 bone-in thick cut Pork Chops
Pour vinegar into a medium bowl. Slowly drizzle olive oil into vinegar while whisking constantly. The marinade will thicken nicely. Whisk in salt and pepper.
Place pork chops into a gallon size Ziploc bag. Pour in marinade. Seal carefully and turn the bag over to completely coat pork chops. Refrigerate for 1 - 2 hours.
Preheat gas grill to 400 degrees F. Remove pork chops from marinade and let excess drip off. Place on grill. Let pork chops cook 3 - 4 minutes until they release easily from grates. Lift an edge of the pork chop and if you're happy with the grill marks, rotate 1/4 turn. Repeat with remaining pork chops.
Turn pork chops over and repeat the process. When the pork reaches an internal temperature of 145 degrees F., remove from grill and lightly tent with foil. Allow for a three minute "rest period" before serving.
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