If there is one meal that will always bring my Dad to the table with a big smile, it’s a perfectly cooked pork chop. In this tasty recipe, I use Pickle Creek Apple Strudel Balsamic Vinegar to create a sweet and applelicious glaze that is a perfect pairing with a grilled Iowa chop!

Print Recipe

Dad's Iowa Chops With Apple Balsamic Glaze

Course

Main Dish

Cuisine

American

Prep Time

5 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people

Ingredients

• 4 thick-cut, bone-in Iowa pork chops
• 1/4 c Pickle Creek Apple Strudel Balsamic Vinegar
• 3 Tbsp PIckle Creek Rosemary Infused Olive Oil (or your favorite Pickle Creek herb-infused olive oil)
• 1 Tbsp minced garlic (or 1 tsp Pickle Creek Garlic Powder or Granulated Garlic)
• 1/2 tsp salt (adjust to your taste)
• 1/4 tsp Freshly ground black pepper (adjust to your taste)

Course Main Dish Cuisine American Prep Time 5 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people Ingredients 4 thick-cut, bone-in Iowa pork chops 1/4 c Pickle Creek Apple Strudel Balsamic Vinegar 3 Tbsp PIckle Creek Rosemary Infused Olive Oil (or your favorite Pickle Creek herb-infused olive oil) 1 Tbsp minced garlic (or 1 tsp Pickle Creek Garlic Powder or Granulated Garlic) 1/2 tsp salt (adjust to your taste) 1/4 tsp Freshly ground black pepper (adjust to your taste)

Instructions

1. In a small bowl, whisk together the Apple Strudel Balsamic Vinegar, Rosemary Olive Oil, garlic, salt, & black pepper. Coat the pork chops evenly and let them rest in a shallow dish at room temperature for 30 minutes, flipping them over halfway through so both sides marinate evenly.
2. Preheat grill to medium-high heat. You want a nice, even heat to achieve a great sear while allowing the thick center of the chop to cook through gently.
3. Transfer the chops to the hot grill, reserving the remaining marinade liquid. Cook for 6-8 minutes per side, depending on the exact thickness, until a beautiful crust forms and the internal temperature reaches 145 F.
4. Pull the chops off the grill and loosely tent them with aluminum foil. Let rest for a full 5 minutes before serving.
5. While the chops are resting, pour the reserved marinade into a small saucepan on the stove. Bring the liquid to a boil over medium heat, then reduce the heat to medium low and let simmer 3-5 minutes, stirring frequently, until the liquid reduces into a thick glaze. Remove from heat.
6. Brush the rested pork chops generously with the warm balsamic reduction. Serve immediately, & enjoy!

Share this Recipe