These tender Grilled Balsamic Pork Chops are infused with a savory and slightly sweet flavor that pairs nicely with a hint of smokiness from the grill! A DELICIOUS GRILLED PORK CHOP RECIPE I love grilling! I used to not be comfortable with the grill – at all! I felt like the grill always flared up or I would burn something so I just avoided it. Grilling is often left to the men and I grew up with only my Dad (then later my husband) who would grill the food. One day I decided not anymore! I found out that it wasn’t hard at all and I was really good at it! Why shouldn’t I get to enjoy the outside, relaxing while I grill with a drink in my hand like the guys do? Let the men run around like chickens with their heads cut off inside the house – getting all the sides made, watching the kids and making drinks. Ha! Let me show you how to make the most delicious and juicy pork chops that have the most amazing flavor. No burning or flare ups! These marinated Grilled Pork Chops will be a guaranteed hit with your friends and family! FREQUENTLY ASKED QUESTIONS:  What do Balsamic Pork Chops taste like? If you’ve never had anything with Balsamic Vinegar, it may be helpful to know what it tastes like. Balsamic vinegar has a rich flavor profile. It’s mostly sweet with a hint of tangy taste and a slight acidity that provides depth to recipes that finishes it off. The name is deceiving – it is not vinegary. It has a deep, dark color and tends to have a syrupy consistency. So don’t be surprised when you pour it of the bottle. These pork chops have a slight sweetness to them because of this balsamic. Where do I find balsamic vinegar in the grocery store? Balsamic vinegar can typically be found in the condiments aisle of the grocery store, near other types of vinegar and salad dressings. Help! What do I do if my pork chops are cooking too quickly? This is my trick to grilling. I like to keep a “cool side” to the grill along with my “hot side” while cooking. For example, my grill has three burners. I will light two and keep one off. So if you think the pork chops are cooking too quickly or you have a flare up, you can move them to the “cool side” while you get the heat under control. I think makes grilling a less stressful cooking method for many people who may be apprehensive to get started. This works even with just two burners. I even do this with a charcoal grill. Put the briquettes all on one side and leave one side open as your cool side. What side dishes go well with Pork Chops? As you can see in the pictures, I served these Balsamic Pork Chops with mashed potatoes and carrots. But you can do any sides you enjoy. I think they’d be good with Smashed Potatoes instead of mashed. I think any of your favorite vegetables, like Green Beans, Corn on the Cob, Baked Beans, Cauliflower and Broccoli Salad, or other veggies and pasta salads would all work great. Anything you enjoy with other grilled meats would accompany these pork chops nicely. What is the best thickness for Grilled Balsamic Pork Chops? For this recipe, I used ½ inch thick boneless pork loin chops, but any cut of pork chop should work. Depending on your thickness, or thinness, you will need to adjust the cooking time. Why did my pork chops turn out chewy? I always like to remind people to use a meat thermometer (especially with grilling), because when you cook your pork chops beyond the recommended temperature, you risk making them tough and dry. So, grab your thermometer and make sure you don’t grill them over 145°F. Pork chops tend to be very lean, so you can easily overcook them. And since the thickness can vary depending on what is available to you to purchase, you really need to keep checking them.  How should I store leftovers? Keep leftovers in an airtight container in the fridge for up to 3 days. Keep them longer, in the freezer, for up to 3 months. What is the best way to reheat grilled pork chops? I like to use the oven to reheat my pork chops. I make a little aluminum foil packet, add the pork chops with a splash of water and reheat in the oven until warmed through.In fear of over heating and making these chewy, dry, or rubbery, I like to use the oven to reheat my pork chops. I make a little aluminum foil packet, add the pork chops with a splash of water and reheat in the oven until warmed through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) balsamic vinegar – see my Frequently Asked Questions above for more information on balsamic vinegar olive oil honey – this is optional and does not make it super sweet garlic cloves – if possible, use fresh garlic here. Sometimes the jarred garlic can add a tanginess that messes up the overall flavor. dijon mustard– I think regular mustard can be used instead of dijon but it can sometimes give off a stronger vinegar flavor so maybe cut the amount in half.  salt and black pepper fresh chopped thyme– if you’d like to use dried thyme, you can, just use 1/3 the same amount dried instead of fresh. fresh chopped rosemary– if you’d like to use dried rosemary, you can, just use 1/3 the same amount dried instead of fresh. boneless pork loin chops– I’ve only tested this with boneless pork chops, but bone-in pork chops could be used. Make sure they aren’t too thin and you may need to adjust the cooking time slightly. HOW TO MAKE GRILLED BALSAMIC PORK CHOPS In a large Ziploc bag, add balsamic vinegar, olive oil, honey, minced garlic, dijon mustard, salt, chopped thyme, chopped rosemary and pepper. Seal the bag and massage the ingredients together so they are combined really well. Add the pork chops to the marinade and seal the bag again. Massage the marinade into the pork, making sure every piece is fully covered by the marinade. Place the bag into the refrigerator for at least 2 hours or up to 6 hours to marinate. (If you are using thick cut pork chops you can marinate overnight but for a regular cut pork chop, only marinate up to 6 hours.)  Oil the clean grill grates then preheat the grill to medium-high heat (about 350F degrees). Remove the pork chops out of the ziploc bag and discard the marinade. Do not use the leftover marinade to baste as it can cause cross contamination and potential food poisoning. Place the pork chops on the pre-heated grill and cook until they reach an internal temperature of at least 145°F, 3-4 minutes per side. Rotate 45° while on the grill for the cross hatch look if desired. Serve immediately. CRAVING MORE RECIPES?  Chick-fil-A Grilled Chicken Club The Best Grilled Ribs Grilled Chicken Marinade Grilled BBQ Chicken Thighs Grilled Chicken Legs Grilled Italian Lemon Garlic Chicken Crock Pot Pork Chops and Potatoes Ritz Cracker Pork Chops Honey Garlic Pork Chops Smothered Pork Chops Pan Fried Pork Chops Print Grilled Balsamic Pork Chops Tender and juicy pork chops marinated in a balsamic marinade perfectly cooked on the grill! Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutes Servings 4 servings Calories 470kcal Author Brandie @ The Country Cook Ingredients⅓ cup balsamic vinegar2 Tablespoons olive oil2 Tablespoons honey2 garlic cloves minced1 Tablespoon dijon mustard1 teaspoon salt1 teaspoon fresh chopped thyme½ teaspoon fresh chopped rosemary½ teaspoon black pepper2 pounds boneless pork loin chops InstructionsIn a large ziploc bag, add balsamic vinegar, olive oil, honey, minced garlic, dijon mustard, salt, chopped thyme, chopped rosemary and pepper. Seal the bag and massage the ingredients together so they are combined really well. Add the pork chops to the marinade and seal the bag again. Massage the marinade into the pork, making sure every piece is fully covered by the marinade. Place the bag into the refrigerator for at least 2 hours or up to 6 hours to marinate. (If you are using thick cut pork chops you can marinate overnight but for a regular cut pork chop, only marinate up to 6 hours.) Oil the clean grill grates then preheat the grill to medium-high heat (about 350F degrees).Remove the pork chops out of the ziploc bag and discard the marinade. Do not use the leftover marinade to baste as it can cause cross contamination and potential food poisoning.Place the pork chops on the pre-heated grill and cook until they reach an internal temperature of at least 145°F, 3-4 minutes per side. Rotate 45° while on the grill for the cross hatch look if desired. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 470kcal | Carbohydrates: 13g | Protein: 49g | Fat: 23g | Sodium: 737mg | Fiber: 0.3g | Sugar: 12g