Dad’s Iowa Chops With Apple Balsamic Glaze
Servings Prep Time
4people 5minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 4 thick-cut, bone-in Iowa pork chops
  • 1/4c Pickle Creek Apple Strudel Balsamic Vinegar
  • 3Tbsp PIckle Creek Rosemary Infused Olive Oil(or your favorite Pickle Creek herb-infused olive oil)
  • 1Tbsp minced garlic(or 1 tsp Pickle Creek Garlic Powder or Granulated Garlic)
  • 1/2tsp salt(adjust to your taste)
  • 1/4tsp 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!