Grilled Pork Chops with Basil-Balsamic Marinade

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Fresh basil and tangy balsamic vinegar add rich flavor to these grilled pork chops. Make a double batch and freeze one for a later date.

grilled balsamic pork chops

August is here. That means it’s time to cook outside, eat ice cream, and try to stay cool. Am I right?

That’s why it’s so important to have a meal plan, preferably one that is grill-worthy. That’s where these balsamic pork chops come in.

This is a super easy recipe that you can pull off in a matter of minutes. The marinade mixes up quickly, so you can set those chops in an herb and vinegar bath right away. About fifteen minutes before serving time, you’ll place the chops on a hot grill. In no time, you’ll be sitting down to quite the tasty meal.

My family thought I was serving them steak when they came to the table this weekend. Au contraire. It was “the other white meat”, but chops look a little like steak, so if they want to feel fancy, alrighty then.

I served the grilled chops with Simple Couscous and steamed and buttered cauliflower. I didn’t have to heat up the oven; I went straight to GO, and collected my $200. Sort of.

Dinner for less than $10?

The meal itself was amazingly good and cheap. With pork loin chops on sale for a buck ninety-nine per pound, I got seven chops for about $4. The couscous was on markdown, making it only a dollar for the amount I prepared. The cauliflower was 99 cents a pound. I figure that with the spices, vinegar, and Dijon that I used, our dinner cost about $7 to feed the 8 of us!

Talk about Good Cheap Eats! That’s better than winning at Monopoly, I should say.

grilled balsamic pork chops with basil and dijon

Want to make some easy Grilled Balsamic Pork Chops?

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Grilled Pork Chops with Basil-Balsamic Marinade
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
4 hrs
 
Fresh basil and tangy balsamic vinegar add rich flavor to these grilled pork chops. Make a double batch and freeze one for a later date.
Course: Main Course
Cuisine: American
Keyword: grilled pork chops, pork chops
Servings: 6
Calories: 291 kcal
Author: Jessica Fisher
Ingredients
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 6 boneless pork loin chops about 3/4 to 1-inch thick
Instructions
  1. In a shallow glass dish, whisk together the vinegar, Dijon, basil, and pepper. Add the oil in a thin stream.
  2. Place the pork chops in the marinade, turning to coat. Cover and refrigerate for 1 hour, up to 4 hours.
  3. Heat the grill about 30 minutes before serving time.
  4. About 15 to 20 minutes before serving, cook the chops on the hot grill, turning once, until the internal temperature reads 145°, about 10 to 15 minutes.
  5. Remove the meat from the grill and tent with foil. Allow to rest for three minutes before serving.
Recipe Notes

Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.

Nutritional values are approximate and based on 1 pork chop.

To make as a freezer meal: place the marinade in a labeled, ziptop freezer bag. Add the pork chops. Store in the freezer for up to 6 weeks. Thaw on a tray in the refrigerator prior to cooking. 

Nutrition Facts
Grilled Pork Chops with Basil-Balsamic Marinade
Amount Per Serving
Calories 291 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 88mg29%
Sodium 291mg13%
Potassium 534mg15%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 18IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Other pork chop recipes:

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Carolyn says

    Jessica, that is a great deal on those pork chops! I’ll be trying that recipe.
    Question: considering you try to stay with organic food, are you strict on buying organic/pastured meats?
    I just stumbled on a sale at a local grocery store – fresh chicken for $1.99/lb. I picked up six of them. I froze three and am cooking the others – for the meat and for the stock, which I’ve been out of stock for ages. I know they weren’t pastured – the prices for pastured chicken is $4.99/lb. I can’t afford it. I just closed my eyes and thanked God for a good sale. I was just wondering how you handled the organic/pastured meat. Maybe it’s just way less expensive where you live?
    thanks, Carolyn

    • Jessica says

      I am not strict on organic or pastured meat because they are hugely expensive here. I buy conventional unless I see a really good sale. I know all about “just close my eyes and thank God for a good sale.” 🙂

  2. kira says

    is this a recipe you would recommend freezing ahead with the chops in the marinade?

    • Jessica says

      I think it should be fine, but I haven’t tested it. Let me know if you do?

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