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Garlic and balsamic pork chops
Garlic and balsamic pork chops

Garlic and balsamic pork chops

Preparation 10 minutes | refrigeration: 24 hours
Cooking time 15 minutes
Servings 4



  • 250 ml (1 cup) olive oil
  • 30 ml (2 tbsp) garlic, minced
  • 15 ml (1 tbsp) freshly ground black pepper
  • 15 ml (1 tbsp) ground mustard
  • 30 ml (2 tbsp) parsley, chopped
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • 15 ml (1 tbsp) fresh thyme, chopped


  • 4 pork chops, hotel cut, approximately 250 g (1/2 lb) each
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) balsamic vinegar


  1. Place all the marinade ingredients in a bowl.
  2. Stir. In a large oven-safe dish, place the pork chops in one layer.
  3. Top with the marinade, coating the chops well.
  4. Cover and refrigerate for about 24 hours, turning over occasionally.
  5. Preheat the barbecue to 290°C (550°F) or maximum heat.
  6. In a saucepan, bring the balsamic vinegar to a boil over medium-high heat.
  7. Reduce to half.
  8. Remove from the heat and set aside.
  9. Remove the pork chops from the marinade and lightly pat them dry.
  10. Season with salt and pepper.
  11. Grill for 5 to 6 minutes on each side.
  12. Turn off the heat and continue cooking, covered, for 3 to 4 minutes, brushing with the balsamic vinegar reduction.
  13. Serve with mashed potatoes and rapini.
Availability in stores