Basil & Balsamic Marinated Grilled Pork Chops
Fresh basil and rich Traditional Aged Balsamic Vinegar add tremendous flavor to your grilled pork chops.
- 1 tablespoon fresh Basil, chopped
- ⅓ cup More Than Olives Traditional Aged Balsamic Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- ⅓ cup More Than Olives Garlic Olive Oil
- 6 Pork Chops, about 3/4 to 1-inch thick
In a shallow glass casserole dish, whisk together the More Than Olives Aged Balsamic Vinegar, Dijon, basil, salt, and pepper. Continue to whisk and add the More Than Olives Garlic Olive Oil in a thin stream.
Place the pork chops in the marinade in the dish. Turn each chop to coat both sides. Cover and refrigerate for at least 1 hour. You can leave them in the marinade for up to 3 hours.
The flavors absorb into the meat the longer it marinates. If you marinate them longer, the meat may become mushy.
Heat the grill. For pork chops, the rule is to cook them to an internal temperature of 145 degrees F. How long you cook them on the grill will depend on the thickness of the chops and the temperature of your grill.
If the grill is on the hot side, it may take about 10-15 minutes. Using an instant thermometer is the best way to ensure the meat is cooked to the perfect temperature.
Rest them for a few minutes before serving.