Pioneer Woman balsamic pork chops is an easy grilled dinner made with a tangy balsamic vinaigrette, honey, and Dijon mustard, ready in under two hours. That makes it a go-to for summer cookouts, weeknight dinners or weekend grilling, since the marinade does most of the work for you.
Patting the chops dry after marinating decides your crust, since leftover liquid on the surface will steam instead of sear. Skip it, and you end up with pale, rubbery chops instead of those dark grill marks everyone wants.
Ree uses the same balsamic vinaigrette as both the marinade and the salad dressing, so every bite ties together. The peach and feta salad alongside adds a sweet, creamy contrast you won’t find in most pork chop recipes.
Pioneer Woman Balsamic Pork Chops
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings1
hour30
minutes10
minutes613
kcalBone-in pork chops soak in a tangy balsamic marinade, then grill until charred on the outside and tender through the center. After resting, they go on the plate with a peppery arugula salad dressed in the leftover vinaigrette.
Ingredients
- For the Marinade:
1/2 c. balsamic vinegar
1/2 c. olive oil, plus more for the grill
Juice of 1 lemon
2 garlic cloves, grated
1 tbsp. Dijon mustard
1 tbsp. honey
1 tsp. Italian seasoning
1 tsp. kosher salt
1/2 tsp. black pepper
- For the Pork and Salad:
6 bone-in pork chops (about 1 inch thick; 4 1/2 pounds total)
5 oz. baby arugula
2 peaches, thinly sliced
3/4 c. crumbled feta cheese
1/4 red onion, thinly sliced
Directions
- Make the marinade: Combine the balsamic vinegar, olive oil, lemon juice, garlic, Dijon mustard, honey, Italian seasoning, salt, and pepper in a jar, then shake until blended.
- Marinate the pork: Place the pork chops in a 1-gallon zip-top bag with 3/4 cup of the dressing, then seal and refrigerate for 1 to 4 hours. Once that’s set, stash the remaining dressing in the fridge for the salad.
- Grill the chops: Oil a grill or grill pan and heat over medium-high, then remove the chops from the marinade and pat dry. Once the grill is hot, cook until well marked, 4 to 6 minutes per side, flipping once until a thermometer reads 145°F. After grilling, let the chops rest on a cutting board for 10 minutes before serving.
- Toss the salad: While the pork rests, toss together the arugula, peaches, feta, red onion, and reserved dressing in a large bowl, then serve alongside the pork chops.
FAQs
Can I use a different vinegar instead of balsamic?
Red wine vinegar works in a pinch, though you lose balsamic’s natural sweetness, so add an extra teaspoon of honey to compensate. Or try apple cider vinegar, since its mellow tang pairs well with pork. But stay away from distilled white vinegar because it’s too sharp for this recipe.
How long do leftover balsamic pork chops keep?
Cooked pork chops last 3 to 4 days in an airtight container in the fridge. But keep the salad separate since the arugula wilts fast once it hits the dressing. When you reheat the pork, use a skillet over medium heat so it doesn’t dry out.
Can I marinate the pork chops overnight?
You can, but 4 hours is the sweet spot because the acid in the vinegar and lemon juice breaks down the meat after that. Still, an overnight soak won’t ruin them, though the texture can get mushy on the surface. If you go longer, just cut the vinegar and lemon juice in half to slow things down.
How do I know when pork chops are done without a thermometer?
Press the center of the chop with your finger, and when it feels firm with a little give, it’s close to 145°F. Or cut into one, since properly cooked pork shows a faint blush of pink in the middle. But a thermometer is still the most reliable call, so grab an instant-read one if you grill often.
Why do my grilled pork chops always turn out dry?
The most common reason is overcooking, since pork dries out fast once it passes 150°F. So pull the chops off at 145°F and let them rest for 10 minutes, because the temperature climbs a few degrees while they sit. Also, using bone-in chops at least 1 inch thick helps since thinner cuts lose moisture before the outside gets color.
