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Balsamic Garlic Rosemary Pork Chops
Created by: Howcan Team
Ingredients
- 4 bone-in pork chops
- 1/2 cup balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, whisk together 1/2 cup balsamic vinegar, 4 cloves minced garlic, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place the pork chops in a resealable plastic bag or shallow dish, and pour the marinade over the pork chops. Ensure the pork chops are well coated with the marinade. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat the grill or a skillet over medium-high heat. Remove the pork chops from the marinade, allowing excess to drip off.
- Grill or cook the pork chops for 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C).
- Remove the pork chops from the grill or skillet and let them rest for 5 minutes before serving.
- Serve the balsamic garlic rosemary pork chops with your favorite side dishes and enjoy!
The history of Garlic Rosemary Pork Chops marinated in balsamic vinegar can be traced back to the rustic kitchens of Tuscany, Italy. Renowned for its simple yet flavorful cuisine, Tuscany is where this dish first gained popularity. The combination of aromatic garlic, earthy rosemary, and tangy balsamic vinegar perfectly complements the succulent pork chops, creating a harmonious blend of flavors. Chefs in Tuscany, such as those in the charming trattorias of Florence or the countryside osterias, have long perfected the art of marinating pork chops in balsamic vinegar to enhance their taste. The dish has since made its way to various Italian restaurants around the world, where it continues to be a beloved classic. The key to achieving the best Garlic Rosemary Pork Chops marinated in balsamic vinegar lies in the quality of the ingredients. Locally sourced, high-quality pork chops, fresh rosemary, and aged balsamic vinegar are essential for an authentic and delicious result. While the traditional method involves marinating the pork chops for several hours to allow the flavors to infuse, some chefs also recommend using a balsamic reduction for a more intense flavor. Today, this dish can be savored in renowned Italian eateries or recreated at home to bring a taste of Tuscany to your table. Whether grilled, pan-seared, or roasted, the succulent pork chops, infused with the rich flavors of garlic, rosemary, and balsamic vinegar, are sure to delight the palate and evoke the warmth of Italian hospitality.
30 min
4
350 calories
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