"BBQ turned Italian! Just the right amount of sweetness; it's addictive! Enjoy!" — Sarah
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freshly ground black pepper
4 (6 ounce)
pork loin chops
salt and freshly ground black pepper to taste
WOW! Say good-bye to dreaded "dry pork" forever with this tasty BBQ pork dish that definitely has an Italian flair to it. I LOVE balsamic vinegar and could practically drink the stuff so I had to try this. Instead of cooking the sauce I decided to use it as a marinade. I cut back a bit on the balsamic (use a good quality one and you can't go wrong) and added 2 Tbsp. of olive oil. Other than that I wouldn't change a thing. I used thick cut bone-in chops and put everything into a ziploc bag and let it marinate for a full 24 hours. The smell coming off the grill was fantastic and the taste was sensational. Just as the submitter states it's just the right amount of sweetness and the chops were definitely moist, juicy and full of flavor. This was perfect served with "Grilled Tomato, Onion, and Bread Salad" from this site. Thanks Sarah for a great recipe!
Upon completion of cooking they tasted pretty good, but smelled really bad (nauseating) while marinating & definitely smelled bad while cooking.
Sooo good. These pork chops have been marinated for 2 days. We don't have a grill, so I put them in a skillet on medium high heat for 1 minute per side and then tossed them in the broiler for 3 minutes per side. They were so yummy!
Just so-so for me/us. We LOVE balsamic & only use good quality & I hate to say it but, I'm kinda bummed that I used the last of my bottle for this recipe :-( I cant quite put my finger on which component I didn't like...it's got mostly 5-star reviews so I might go ahead & try it as a marinade sometime? I just don't know yet if I'm willing to try this again.
Best BBQ hands down! Made exactly as written and it was delicious. Used boneless pork chops and marinated them in enough sauce to cover them for about 5-10 minutes while I figured out it was too windy to grill outside. We don't have a baster for the grill anyway so I used the bowl I had them marinating briefly and made sure they were coated before putting them on the pan under the broiler. I rarely have broiler success but this dish was exceptional. I used a thermometer and the pork was perfectly done and super moist. I had leftover sauce that I saved out to use with chicken the following day. This is my favorite sauce hands down and I'm not a big BBQ sauce fan especially if it comes from a bottle. I use a higher quality balsamic vinegar, you can really tell the difference, and this brand I use is Modenaceti Balsamic Vinegar of Modena. I've used better balsamic vinegars than this one before but never wrote the names down.
Really really good! Added less balsamic vinegar and about 3 tablespoons of olive oil, and left out the salt. Its a new favorite!
This sauce was amazing. I thought it smelled great when it was simmering, but I love balsamic vinegar! It was like balsamic vinagery BBQ sauce! I ended up letting it simmer on very low heat longer than the recipe called for and it got super sticky and thick and fantastic. I let the chops marinade in about 1/3 of the sauce while I prepped my side dish and then grilled. I ended up having to finish them in the oven for 20 minutes because mine were cut thick and I didn't want them drying out on the grill. We all really enjoyed this recipe!! Hubby said to save the extra sauce so we can have these again! :)
OMG! This recipie actually got my 12 year old to put down her cell phone...YUMMMY!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian BBQ Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 59
See how to make Italian-style baked pork chops.
See how to make a quick brine for juicy, juicy pork chops.
See how to make a sensational marinade for grilled pork chops.