Grilled Boneless Pork Chops with Balsamic Molasses Glaze June 04 2014, 1 Comment


2 quarts of cold water

5 tablespoons Kosher salt

1 tablespoon brown sugar

1 cup OLiV's Cask 18 Balsamic Vinegar

1/2 small onion, coarsely chopped

2 thyme sprigs and 2 sprigs rosemary

2 cloves garlic, peel and smashed with the back of a knife

2 cups chicken stock (low sodium)

1/2 cup molasses

1 tablespoon Dijon mustard

1/4 teaspoon crushed red pepper

6 boneless pork chops, about 1-1 and a 1/2 inches think



1. About 4-6 hours before you plan to grill, place the 2 quarts water, kosher salt, and brown sugar in a large bowl. Stir until all salt and sugar is incorporated. Submerge pork chops in the brine and refrigerate for 4-6 hours.

2. In a medium saucepan, combine OLiV's Cask 18 Balsamic Vinegar with the onion, thyme and rosemary sprigs, and garlic. Boil over moderately high heat until reduced to 1/3 cup, about 10 minutes. Add the stock to the saucepan and boil over moderately high heat until reduced to about 2/3 cups, about 20 minutes. You want this to become syrupy.

3. Strain the balsamic sauce. Transfer 1/3 cup of the sauce to a small bowl and reserve (this will be your sauce to either drizzle over the finished meat or to serve as a dipping sauce). Return the rest to the saucepan and stir in the molasses, mustard and crushed red pepper; let the glaze cool*

4. About 1 hour before you plan to grill, remove pork from refrigerator. Remove pork chops from brine and rinse well with tap water. Dry with paper towels and place in a large zip lock bag. Pour approximately one half of the glaze mixture into bag with the pork (reserve the other half to use for brushing the pork while grilling). Let bagged pork remain at room temperature for one hour.

5. Heat grill to medium high. Remove chops from marinade. Grill chops 5 inches from heat source 12 to 15 minutes, turning once, to an internal temperature of 145 to 150 degrees. Baste occasionally with reserved marinade. If the meat is nicely browned but still not done, turn off one of the burners and move pork to this side of the grill. The meat will continue to cook but won't continue to brown (burn!). (145-150 degrees is the recommended temperature for pork but we recommend to remove the pork from the grill at around 140 as it will continue to cook for a bit while resting).

6. Transfer the pork chops to a cutting board and cover loosely with foil. Let rest for about 5-10 minutes. Slice, if desired and arrange on a plate or platter. Drizzle with the reserved balsamic sauce or serve sauce on the side in a small bowl for dipping.

*The balsamic glaze and sauce can be made ahead and refrigerated separately overnight.