Only making 2 of these last night was a huge mistake! The flavor was incredibly delicious, and the chops were oohhhh soooo juicy! Talk about a party in your mouth! WOW!! So I’m going to go ahead and double this recipe for you, and even if there are only 2 of you, go ahead and make 4! You’ll definitely want a second round of these beauties for supper again the next night…if they last that long!
Anyways, I had a certain flavor in my head that I was craving, so I fiddled on the computer for over an hour perusing marinade idea after marinade idea, and nothing was even close to what I had in mind and a taste for. So I gave up and decided to head out to the kitchen to play, and just go for it and come up with my own. And I am so glad I did and so very pleased with the results! Next time I’ll plan ahead and marinate them overnight, because these only got to bathe in that incredible wonderfulness for just a mere 3 hours. I may have to slap a warning label on them, though! “Eat with caution! May lead to orgasmic reaction!” Ha! The “Herbal Essence” shampoo commercial has nothing on these babies! These definitely are the sexiest pork chops I’ve ever had! And since they take such little time on the grill, and can marinate for hours to overnight, they would be perfect for entertaining, too! The grill marks from the sugars look spectacular and there’s no secret to it! They just happen like magic! The hubs about flipped out when he saw them! I caught him hovering over them and smelling them a little too closely and had to chase him off three times while I took care of the rest of supper! Too cute! Best compliment there is! 😉 I wanted these to be the shining star, so we simply had them with baked potatoes and a simple garden salad and it was more than plenty. I never did get a dinner plate shot, they smelled too good and we simply didn’t want to wait any longer! But I did get a quick shot of them done…
…omg!!! I know, right??!! Check out those grill marks!! This is what’s going to make YOU too, look like a Grilling Diva Rock Star!!! Get ready for the standing ovation and rounds of applause!! I can’t imagine how fabulous an entire platter of these would look, can you?! Can’t you just picture them?! I’ll definitely have to make this for company. 😉 Prettiest, easiest, and best-tasting pork chops I’ve ever, ever had. Hands down. So thrilled to be able to share this so everyone can enjoy! And I do hope you save this, or print it out, and keep it handy! Labor Day weekend is coming up, and these would be an out-of-the-park huge hit at the barbecue! So fire up those grills and get out there and enjoy the last of the sumer before it’s over! Oh, and you might as well go ahead and pick up a party-pack of chops, double or triple the marinade, and invite the neighbors, because, believe me – – if you make them…they will come! 😉 Have a beautiful day all! 🙂
SWEET ‘N TANGY GRILLED BALSAMIC-MUSTARD PORK CHOPS with BROWN SUGAR & HERBES DE PROVENCE
Serves 4
4 large 1″ thick boneless pork loin chops, approx. 2 1/2 lbs. , trim fat if desired
oil-soaked paper towel to wipe grill grates
For marinade:
1/2 cup mayonnaise
1/3 cup good quality aged sweet balsamic vinegar
1/3 cup dark brown sugar
1/4 cup prepared table mustard, I just used French’s
2 tsp. seasoned salt
2 tsp. Herbes De Provence
1/2 tsp. coarse ground black pepper
DIRECTIONS:
In small bowl or large glass measuring pitcher, whisk marinade ingredients until well-mixed. Pour into large resalable plastic ziploc baggie.
Add chops, seal tightly closed removing the excess air, and lay flat with chops well-coated in fridge overnight to marinate. Turn several times before grilling. (Or marinate at least 3-4 hours if time is a factor.)
When time to grill, remove chops and set on counter to take the chill out, and heat grill to high heat. When grill is very, very hot, open lid and turn down to medium-high, quickly wipe grates with a wad of vegetable or canola oil-soaked paper towel using tongs, and place chops onto hot grates. Do not move. Baste tops with a little of the excess marinade and close grill lid. Grill for about 5-6 minutes. (Discard rest of marinade.) Turn, close lid, lower heat to medium, and continue grilling until just slightly pink in the middle, about 7-8 minutes longer. Remove and let rest for 5 minutes to let juices settle before serving.
*The marinade is so, so good that I’m now wondering if the leftover could possibly be made into a gravy or sauce of sorts, heated in a saucepan to a simmer, and a cornstarch slurry* added to thicken a little….hmmm…food for thought! 😉
A “cornstarch slurry” is equal parts of cornstarch and COLD water mixed well. If you’d like to try this, and I will too next time, I’d start with 1 Tbl. each. Bring marinade to a simmer in a small saucepan, slowly stir in slurry and continue simmering and stirring 1-2 minutes. If not thick enough, repeat. Might be nice for dipping or a sauce for any kind of potatoes such as grilled, mashed, oven roasted, roasted smashed, etc. (*This can easily be done while chops are resting after grilling.)
