Rosemary Balsamic Pork Chops
Serves 44 pork chops (I prefer bone in for flavor)
2 tablespoons chopped rosemary
1/3 cup balsamic vinegar
4 cloves garlic, minced
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepperPat pork chops dry and place in a large Ziploc bag in a single layer. Combine all remaining ingredients together in a small covered container and shake well to combine. Pour marinade over pork and seal bag, pressing out air. Refrigerate for 1-3 hours to marinate. Pat chops dry and discard marinade. Grill over medium high heat for 4-6 minutes per side and let rest for a couple of minutes before serving.
This recipe was published @ https://cookingwithmichele.com/2010/04/rosemary-balsamic-pork-chops/
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