Pork Chops with Zesty Balsamic Glaze

Made this last night. The picture’s terrible, but the flavour’s delicious – complex and sweet and tangy. The original recipe was of course made with pork chops on the bone instead of what I had, but you know what? It still tasted good, and I had some leftover sauce to put on the leftover mashed potatoes from Thanksgiving.

It seems like a take on one of those recipes from the Kraft magazines I used to get (at random – I didn’t remember ever signing up for them), since they used to all be crazy about having you marinate things in their Zesty Italian dressing. Maybe they still are. I haven’t gotten those magazines in a long time. Anyway, it’s not a dig at the recipe or the Kraft magazines – the zestiness is, in fact, very zesty. Can I say “zesty” a few more times here? Zesty!

Pork Chops with Zesty Balsamic Glaze

3 pork chops
1 cup zesty Italian salad dressing
2 tbsp balsamic vinegar
1 tbsp honey
1/2 a sprig of rosemary, pulled off the stem and bruised between your fingers
1/4 tsp freshly cracked black pepper

Put the pork chops in a gallon-size freezer bag and pour the salad dressing over them.
Close the bag, squeezing the air out, and smoosh everything around a bit to make sure the dressing gets on all parts of the meat.
Throw it in the fridge for 4 – 6 hours.
When it’s ready to come out, take out the pork chops and set them aside on a plate, and pour the remaining marinade into a small pan.
Add the rest of the ingredients into the pan and whisk them together over medium heat.
When it comes to a boil, let it go ahead and boil for 5 minutes, so the raw pork bacteria from the marinade gets killed.
Meanwhile, heat up the thing you’re grilling it on – for me, it was a good old George Foreman – and when it’s ready, slap the pork chops on there.
After 3 minutes, rotate them 45 degrees – grill marks, man! Cross-hatching!
Grill another 2 minutes.
Flip them over (kind of moot, for me, what with the George Foreman having a lid and all, but I did it anyway just to be sure everything was even).
Brush the sauce (which should be done by now) over the chops – don’t be shy, either.
Cook for 3 minutes.
Do another 45 degree rotation, brush with more sauce, and cook another 2 minutes.
Take them off to rest, and glaze with more sauce – don’t neglect the flip side that wasn’t having any sauce before.

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