I think summer is here. You are never sure in the Northwest. I’m keeping my fingers crossed and I’m breaking out the grill. We’ve had a couple of BBQ’s in the last couple of weeks and it is definitely my favorite way to entertain in the summer.
Today I’ve got a delicious recipe to share with you and a couple of my favorite grilling tips.
First the tips:
1. Get a digital temperature fork or thermometer. If you are going to grill, you need one of these! We just finally got one last year and I’m not sure how we grilled all these years without one. The digital temperature fork let’s you know instantly what the temperature of your meat is without cutting into the meat to see how done it is! When you cut into the meat you release all that yummy juice!
2. Let your meat sit out from the refrigerator for about 30 minutes before you put it on the grill. I sprinkle it with salt and pepper and leave it sitting on the counter.
3. Remove your cooked meat from the grill when the temperature hits between 145 degrees and 160 degrees. I sometimes remove it even a little below what I want it to be It will continue to cook after you remove it from the grill and as it sits on the plate for the three minute rest.
I made a balsamic vinegar and honey reduction for the pork loin rib chop. I combined the two and then cooked them on the stove top until it thickened. I then added in the fresh thyme and some butter.
I put the chops on the grill and then brushed both sides with the balsamic mixture. I gave both sides of the pork chop a couple of coats during the cooking process.
After you remove them from the grill and let rest for three minutes, place them on a plate and give them a nice drizzle with some of the remaining balsamic reduction. I love the flavor of the sauce so I am very generous with it!
I love to dip each piece of meat into more of the sauce!
Several weeks ago I shared with you a recipe for Brined & Grilled Pork Chops with Fresh Herb Butter along with a fun grilling contest sponsored by the National Pork Board. Well, now it’s time to vote for America’s Top #ChopGriller! The National Pork Board narrowed the over 6,0000 #ChopGriller entries down to eight finalists, and you get to vote to determine the winner!
Vote now at: PorkBeInspired.com/ChopGriller
Why Vote?
In addition to voting, you’ll get to check out a lot of great grilling ideas. I’m thinking that New York Pork Chop looks pretty amazing.
And, if you vote, you can win too! Every vote will enter you into a drawing for a Large Big Green Egg® Grill Package and summer’s worth of pork! You can enter once a day, so come back often.
Voting is open through June 13th. Go vote!
Here’s a video with some additional grilling tips from the National Pork Board!
- 2 bone in pork chops. I used a pork loin rib chop
- kosher salt and fresh ground black pepper
- 1/3 C balsamic vinegar
- 2 Tbsp honey
- 3 Tbsp butter
- 1 tsp fresh thyme
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Salt and pepper pork chops and allow to sit at room temperature for 30 minutes prior to cooking.
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Mix together vinegar and honey in a sauce pan and cook until it thickens and reduces to about 1/4 C
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Add in butter and thyme.
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Put chops on grill and baste with balsamic reduction.
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Baste each time you turn.
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Cook until cooked through.
This post was sponsored by the National Pork Board but all opinions are my own.
Recipe adapted from Saveur.
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These look delicious!! I’m all about grilling!! Thanks for the recipe!!
I’m in the market for a new grill — any favorites?
Shelly, We have a Traeger and love it.