Grilled Pork Chops with Balsamic Caramelized Pears

Grilled Pork Chops with Balsamic Caramelized Pears

78 Reviews 6 Pics
  • Prep

    2 h
  • Cook

    6 m
  • Ready In

    2 h 6 m
OSORKIN
Recipe by  OSORKIN

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (78)

Rate This Recipe
LADYJAYPEE
35

LADYJAYPEE

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 their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house unless skewering them, and um...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you, Osorkin, for a good recipe!

Cheepy
32

Cheepy

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 with melted gorgonzola on top-Oh Mommie!

IMVINTAGE
21

IMVINTAGE

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 time I will leave them out. I did use thin chops & I grilled them inside on a grill pan. On the test bite they wrre a little salty & that worried me but after topping w/ the balsamic mixture, the taste was perfect! I left them in the brine for almost the full hour...for health reasons, next time I will decrease the time to try to eliminate some of the saltiness. I srved these w/a basic salad & pan fried garlic asparagus...looking forward to having them again!

More Reviews

Similar Recipes

Grilled Brown Sugar Pork Chops
(564)

Grilled Brown Sugar Pork Chops

Grilled Lemon Herb Pork Chops
(483)

Grilled Lemon Herb Pork Chops

Easy Caramelized Onion Pork Chops
(429)

Easy Caramelized Onion Pork Chops

Basil-Garlic Grilled Pork Chops
(71)

Basil-Garlic Grilled Pork Chops

Grilled Pork Chops with Fresh Nectarine Salsa
(49)

Grilled Pork Chops with Fresh Nectarine Salsa

Molasses Brined Pork Chops
(26)

Molasses Brined Pork Chops

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Lemon Herb Pork Chops

>

next recipe:

Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce