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Favorite Balsamic Grilled Pork Chops

I like to prepare this marinade while cooking dinner, mixing everything together and then adding it to a re-sealable bag to marinate overnight. The next night, dinner is served in minutes! Do be careful not to overheat your grill or grill pan. Although Flying Olive Balsamic Vinegars don’t have any additional sugar added, balsamic vinegars are made from grapes, so there is some. Watch carefully that your chops don’t burn (As you can see from the photo, lesson learned!) Barb L.

Serves: 4, 1 pork chop each


¼ cup Flying Olive Neapolitan Herb Balsamic Vinegar or Worcestershire sauce

2 Tbsp minced fresh parsley leaves

3 Tbsp Flying Olive Gravenstein or Red Apple Balsamic Vinegar (or try another of our Balsamic Vinegars such as Pineapple or Espresso)

2 Tbsp soy sauce

1 Tbsp Flying Olive Garlic, Lemon, Chipotle (a little spicy, or a Combination

½ tsp minced garlic

¼ tsp black pepper

1/8 tsp cayenne (red) pepper, optional

4 boneless pork loin chops (8 ounces each, and 1” thick)


In a large bowl, combine the first 8 ingredients. Add the pork chops. Close the bag and flip it a few times until the pork chops are coated with the marinade. Refrigerate for 8 hours or overnight.

Drain and discard the marinade. Grill the pork chops, covered, over medium heat for about 10-15 minutes. An instant read thermometer should read 145 degrees F. Let the meat rest on a plate, covered loosely with foil, for about 5-10 minutes before serving.

Inspired by a recipe by Erica Svejda, Taste of Home.

Submitted by Barb L.