Balsamic-Glazed Pork Chops

By Chef_JR4

Ingredients

• 4 bone-in pork rib chops (10 ounces each)
• Coarse salt and ground pepper
• Balsamic Rosemary Vinaigrette
• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove
• 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
• 2 tablespoons water
• 1/2 teaspoon coarse salt,
• 1/4 teaspoon ground pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Vinaigrette

In a blender, combine 1/3 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 small garlic clove, 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried), 2 tablespoons water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy. (To store, refrigerate, up to 2 weeks.)

Pork Chops

1. Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).

2. Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.