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A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables.

Grilled Balsamic Glazed Pork Chops

Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Calories: 708kcal
Author: Kris Longwell
In our humble opinion, this recipe is just through-the-roof delicious. The glaze can be made several hours in advance. Allow 30 to 40 minutes to roast the veggies. The carrots should be tender, but not mushy. If they are ready before the chops are ready, keep them warm in a low-temp oven (200°F) until ready to serve. A meat thermometer is essential for ensuring perfectly cooked pork. See the link below for the thermometer we use and think is the best.
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Equipment

Ingredients

For the Pork Chops

  • 2 pork chops bone-in center-cut, about 1½-inches thick
  • Kosher salt and fresh ground black pepper

For the Roasted Vegetables

  • 2 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon thyme dried, or 1 tablespoon fresh
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 1 lb Brussels sprouts halved and outer leaves trimmed away
  • 4 carrots peeled and cut into slices, on the diagonal
  • cooking spray

For the Balsamic Glaze

  • ⅓ cup balsamic vinegar
  • 2 tablespoon maple syrup
  • 3 tablespoon unsalted butter
  • 1 teaspoon thyme dried, or 1 tablespoon fresh

Instructions

Working Ahead

  • Place the chops on a cutting board and let them sit on the counter for 30 minutes (this helps to take off the chill from the refrigerator). Liberally season with salt and pepper.
    2 pork chops, Kosher salt and fresh ground black pepper

Prepare the Roasted Vegetables

  • Preheat oven to 425°F.
  • In a small bowl, whisk together the vinegar, olive oil, maple syrup, thyme, garlic, salt, and pepper.
    2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon thyme, 3 cloves garlic, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Place the Brussels sprouts and carrots in a large bowl and pour the balsamic mixture over the top. Use a wooden spoon or spatula and gently stir until the vegetables are coated.
    1 lb Brussels sprouts, 4 carrots
  • Generously spray a baking sheet with cooking spray. Spread the vegetables onto the baking pan. Bake for 30 to 40 minutes, or until the carrots are tender, but not mushy. Toss the veggies around a time or two with a couple of large spatulas or spoons. If necessary, keep the vegetables warm in a low-temp oven (200°F) until ready to serve.
    cooking spray

Prepare the Balsamic Glaze and Cook the Chops

  • Mix together balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until it thickens and reduces to about ¼ cup, about 15 to 20 minutes.
    ⅓ cup balsamic vinegar, 2 tablespoon maple syrup
  • Stir in butter and thyme.
    3 tablespoon unsalted butter, 1 teaspoon thyme
  • Heat your grill to medium-high heat. You'll want one side of the grill to have direct heat, and the other side to have no heat.
  • One grill is good and hot, brush the tops of the chops with the glaze, coating completely. Place chops, glaze-side down, on the grates, and then brush on more balsamic glaze on top of each chop.
  • Grill for about 8 to 10 minutes, turn the chops over, brush with more glaze, and cook for another 8 to 10 minutes.
  • Check the internal temperature of the chops. If they are below 145°F in the thickest part of the chop, carefully move them over to the non-direct heat area of the grill and cook until they reach 145°F.
  • Once they've reached 145°F, remove them from the grill, bring them inside, and let them rest for about 5 minutes while you plate the roasted veggies.
  • Serve immediately with additional glaze on the side.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can also sear the chops on a non-stick grill pan on your stove and then finish them off in a 350°F oven (you may need to coordinate this with your roasting veggies). 
Keep an eye on the chops and the vegetables. You want them both to char somewhat, but not burn. 
Leftover pork will keep covered in the fridge for up to 5 days. Veggies will lose their texture but will keep for several days. 

Nutrition

Calories: 708kcal | Carbohydrates: 63g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 224mg | Potassium: 1905mg | Fiber: 12g | Sugar: 38g | Vitamin A: 22624IU | Vitamin C: 202mg | Calcium: 200mg | Iron: 5mg