Ever wonder how to make super-tender pork chops on the grill? We've finally cracked the code—and the secret technique is easier than you'd think, and it works on all kinds of chops. You'll never grill pork chops the same way again!
Makes 4 servings
What you need
½ cup Tessemae’s Balsamic, plus additional for drizzling
¼ cup rice vinegar
4 ½-inch-thick bone-in pork chops
coarse salt and freshly ground black pepper
4 heads baby bok choy, halved lengthwise
1 bunch scallions, trimmed
1 red onion, sliced and slices secured with toothpicks
What you do
- Stir together Balsamic and vinegar. Prick pork chops all over with a fork and place in a resealable bag. Pour in half of marinade, setting aside remaining marinade. Seal bag and turn bag to coat chops. Let pork chops sit at least 10 minutes.
- Heat grill or grill pan to medium heat. Remove pork from marinade and season to taste with salt and pepper; discard marinade. Grill pork chops, turning occasionally, until cooked through, about 3-4 minutes. Remove from heat and let rest while grilling veggies.
- Brush bok choy, scallions and red onion slices with remaining Balsamic mixture and season to taste with salt and pepper. Grill until lightly charred, about 2-3 minutes for bok choy and 3-4 minutes for onions and scallions. Drizzle chops and veggies with more Balsamic before serving.