Grilled Pork Chops with Balsamic Caramelized Pears

Grilled Pork Chops with Balsamic Caramelized Pears

85
OSORKIN 0

"The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling."

Ingredients

2 h 6 m servings 420 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 5252 mg
  • 210%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
  2. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
  3. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  4. Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  5. Preheat the grill for medium-high heat.
  6. Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Footnotes

  • Note:
  • The nutrition data for this recipe includes information for the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews

85
  1. 101 Ratings

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I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on th...

This recipe is all about the sauce. It's that good. I made a double batch. I used half for the pork-beautiful! The other half I cooked down into a chutney & used it as a topping for brushetta wi...

We loved this! The flavor of the balsamic meshes so well the pork chops. Although I think the pears got lost in the mix & they turned mushy. I don't think they added anything to the dish & next ...

The flavor of the pork is VERY good in this - I was a little skeptical of the "brining" process, but I guess it worked. I stuck toothpicks through my onion wedges - I don't knw how they would ha...

Wonderful! The pear/onion/balsamic mixture was to die for, and the chops were very juicy. The marinade was flavorful enough that the meat would have been excellent even without the toppings. One...

This dish is one of my favorites to make! It's so easy and is absolutely delicious! One important tip I learned from experience: read the packaging of your meat carefully. Some meats have alread...

Excellant and easy....I substituted apples for pears....I wasn't sure how to cut them so I did some thick and some thinner...I definatley recommend thicker, that way they dont turn to mush...Def...

I cooked this recipe for a dinner party and the look on the faces of my guests told it all.... it is such a great recipe! If you have never cooked with vinegar before, OPEN a window. I found out...

This was great, but I made some changes. I didn't use pork chops, I used chicken breasts. Instead of brining them, I marinated them in sherry, olive oil, garlic, and rosemary. I didn't grill. I ...