- Meat and poultry
The recipe transforms ordinary pork chops into an unforgettable experience. It all can be prepared ahead except for the last 5 minutes of barbecueing.
101 people made this
- 1.5 litres water
- 5 tablespoons coarse sea salt
- 2 tablespoons caster sugar
- 6 pork loin chops, 1cm thick
- 120ml olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 125ml balsamic vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 onions, each cut into 8 wedges
- 2 pears, cored and each cut into 8 wedges
- 1 teaspoon salt
MethodPrep:30min ›Cook:6min ›Extra time:1hr30min marinating › Ready in:2hr6min
- In a large bowl, stir together the water, sea salt and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with kitchen paper.
- In a shallow dish, stir together the olive oil, garlic and rosemary. Place pork chops in the dish and turn to coat. Cover and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to the boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large frying pan over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before barbecuing.
- Preheat the barbecue for medium-high heat.
- Warm pears on a cool section of the barbecue (in the frying pan), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminium foil and let rest for a few minutes. Uncover, top with the pear onion sauce and serve.
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Reviews & ratingsAverage global rating:(116)
Reviews in English (98)
I used 4 pork loin chops (about 3/4" thick, so they definitely took longer than 3 minutes per side to grill), but I used the full amount of balsamic-onion-pear sauce. I browned the onions on their own (not sure why recipe states to be sure to leave onions in wedges; couldn't possibly happen at my house unless skewering them, and um...why?!); then at the end of the browning, I added the pear wedges so they wouldn't get too mushy. This worked great (thanks to reviewer, imvintage). The balsamic reduction did harden when it cooled, but a bit of heat brought it back to the syrup stage. I started the chops out on the grill, but I'm a little bit of a grill-wuss and had never grilled pork chops before, so when it seemed like there might be the potential for them getting too tough, I brought them inside and finished them off in a pan. They came out great; done, not tough, and still had that great grilled flavor as well as retaining the subtle rosemary flavor. I reheated the onion-pear sauce on the stovetop, rather than the grill. Thank you, Osorkin, for a good recipe!-06 Nov 2006
by Dee Cribb
This recipe is all about the sauce.It's that good. I made a double batch. I used half for the pork-beautiful! The other half I cooked down into a chutney & used it as a topping for brushetta with melted gorgonzola on top-Oh Mommie!-01 Nov 2006
We loved this! The flavor of the balsamic meshes so well the pork chops. Although I think the pears got lost in the mix & they turned mushy. I don't think they added anything to the dish & next time I will leave them out. I did use thin chops & I grilled them inside on a grill pan. On the test bite they wrre a little salty & that worried me but after topping w/ the balsamic mixture, the taste was perfect! I left them in the brine for almost the full hour...for health reasons, next time I will decrease the time to try to eliminate some of the saltiness. I srved these w/a basic salad & pan fried garlic asparagus...looking forward to having them again!-24 Aug 2006