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Balsamic Pork Chops

BotchBotch Posts: 4,704
Balsamic Pork Chops:
 
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I used to make these often on my old gasser, completely fell off the radar until now.  Simply brine a pork chop for a couple hours, rinse and dry, then dip in balsamic vinegar in a wide pan (the cheep artificial stuff, not the $190/oz. elixer) and grill, flipping every two minutes.  Each time you flip, lay the chop just-grilled-side down in the balsamic, then flip and return to the grill (wetting both sides of the chop each flip I feel overpowers it).  Continue until the center hits 140, you're done!  The balsamic caramelizes and gives a really great color.  
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Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  

Comments

  • HDumptyEsqHDumptyEsq Posts: 1,095
    @Botch. That looks like a great idea. Thanks. Gotta try it.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • calikingcaliking Posts: 8,535
    Just picked up some thick pork chops. Bookmarked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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