Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce)

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Wow! Familiar yet exotic flavors, the result of blending balsamic vinegar, garlic, honey and oh baby, fresh aromatic rosemary. The ingredients as listed in the Sweet and Sour Glaze seemed intimidating and wasteful -- I need that honey for tea -- but my Beloved saw this on tv Monday and I aim to please. We used 1-inch center cut pork chops and cooked them for 5 minutes each side; next time I'd cook for 4 if using the thinner cut. Had to substitute 1/3 small diced white onion for the scallions too which seemed just fine. When you make the glaze, note it will thicken when you remove it from the heat. Would make this again, for friends I also aim to please. In short: I want more!

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I was looking for something different to do with pork chops. After frying the pork chops I finished them in the oven for about 35 minutes. The glaze was very good, but when I make it again I will add just a teaspoon of soy sauce and increase the ratio of honey to balsamic vinegar. The glaze would be delicious on chicken too.

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My husband and son loved this recipe and I loved the sauce! I used my stovetop grill to cook the chops 5 minutes on each side and then removed them to a pan that I covered with aluminum foil and let sit for a good 15 minutes. I felt that the sauce made the dish and the pork chops ,on their own, were a bit bland but my family loved them so this recipe is a keeper! I might even try this sauce with a pork loin that I'll marinade ahead of time. For "heeju.park_11945379", I find that if you slightly under cook the pork (130o and let it rest in an aluminum pan covered with foil for 15 minutes, it continues cooking and ends up tender. Give it a try and see if it works for you.

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I have not made this yet but I have made something similar with a lime-honey-pepper glaze. I am surprised that this recipe leaves out the most important part of cooking any type of pork...brine it first! I brine for 2-3 hours in 1/2 cup brown sugar and 1/4 cup kosher salt, dissolved in 1 qt of water, and put in the chops and keep in the fridge. Makes all the difference in the world, no dry or tough pork chops again. Give it a try.

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I thought this recipe was GREAT! I loved the flavor of the glaze and will definitely want to make this again. :

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The balsamic sauce was delicious. I couldn't get my pork chop to be tender. What's the secret to doing so?

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I liked this recipe a lot and my family enjoyed it. I thought it was very tasty and a nice change to just plain grilled chops. My kids (the picky bunch don't like spicy foods or sauce on their meats, so I omitted the red pepper in this.I did find the glaze needing more flavor, so I added 2 tsp of hot sauce to it and it was perfect.

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This dish was so flavorful. I don't cook pork very often because it tends to be dry, but with the balsamic sauce it was very good. This recipe is a keeper. My 6 and 7 year old loved it too.