Brown Sugar-Balsamic Pork Chops
Quick brined and grilled, these tender pork chops are coated with a garlic, balsamic, and brown sugar glaze. Sweet, savory, delicious, and the perfect weekend meal idea. Photo by: Sabrina Baksh
- 4 pork rib chops, 3/4-1" thick
- 1 teaspoon black pepper
- 1 teaspoon granulated onion
- 1 quart cold water
- 1/4 cup coarse salt
- 1/4 cup white sugar
- For glaze:
- 1 cup balsamic vinegar
- 1/3 cup packed brown sugar
- 3 cloves garlic, minced
- 1/4 teaspoon powdered cloves
- Mix brine ingredients until sugar and salt have dissolved. Submerge pork chops in brine solution, cover and place into refrigerator for 2 hours.
- About 15 minutes before chops are done brining, make the glaze. In a small saucepan, bring the balsamic vinegar, brown sugar, garlic, and cloves to a quick boil. Reduce heat to medium and let sauce simmer for 8 minutes, stirring occasionally. Allow sauce to reduce by half, or thicken enough to coat the back of a spoon. Reduce heat further if needed. Remove from heat, cover and keep warm. If glaze gets too cold, re-warm before using.
- Preheat grill for medium heat.
- Remove chops from brine and rinse off with cold water. Do not over rinse. Blot them dry with paper towels and season with black pepper and granulated onion.
- Place pork chops on grill and cook for 5 minutes, turn and cook for 5 more.
- Apply glaze to chops, turn and apply again. Repeat process 4 times for the duration of cook time. Watch for burning and move chops to cooler part of grill if necessary.
- Once pork chops have reached an internal temperature between 155-160 degrees F., remove from grill and place onto a large serving platter. Tent with aluminum foil and let meat rest for at least 5 minutes. Serve with your favorite sides.
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