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Top-down shot of three thick-cut grilled pork chops with balsamic amber glaze and rosemary sprigs. (Grilled Pork Chop Marinade)

Grilled Pork Chop Marinade: The Secret to Juicy, Amber-Glazed Chops

Achieve restaurant-quality grilled pork with this balsamic-honey marinade. Designed for thick-cut chops, it creates a glistening amber glaze and perfect charred cross-hatch marks while keeping the meat incredibly moist and tender.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 chops
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 pieces Thick-cut bone-in pork chops 1.5 inches (3.8 cm) thick
  • 1/2 cup Balsamic vinegar 120ml
  • 1/2 cup Extra virgin olive oil 120ml
  • 2 tbsp Honey 30ml
  • 4 cloves Garlic minced
  • 2 sprigs Fresh rosemary One for marinade, one for garnish
  • 1 tsp Coarse sea salt to taste
  • 1 tsp Cracked black peppercorns freshly ground

Equipment

  • 1 Outdoor Grill Gas or charcoal
  • 1 Instant-Read Thermometer Essential for food safety
  • 1 Silicone Basting Brush

Method
 

Preparation
  1. In a non-reactive dish, whisk balsamic vinegar, olive oil, honey, garlic, and chopped rosemary.
  2. Submerge pork chops in the mixture and refrigerate for 4-24 hours.
Grilling
  1. Place chops on a high-heat grill at a 45-degree angle. Cook 4 minutes, then rotate 90 degrees to create cross-hatch marks.
  2. Flip chops and repeat. During the last 2 minutes, brush with extra marinade until a glistening amber glaze forms.
  3. Remove at 140°F (60°C). Rest on a white platter for 5 minutes before adding sea salt, cracked pepper, and rosemary garnish.

Notes

Always use an instant-read thermometer to avoid overcooking pork.
Bone-in chops provide much more flavor and moisture than boneless.