We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.

Loading Video...

Pork Chop Agrodolce

Recipe courtesy of Giada De Laurentiis

Show: Giada in Italy

Episode: Our Brother Would Love This

Pork Chop Agrodolce

Name: Pork Chop Agrodolce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/2 cup balsamic vinegar; 2 cloves garlic, peeled and smashed; 4 sprigs fresh thyme; 3 tablespoons honey, such as acacia; 3 tablespoons unsalted butter, at room temperature; 4 center-cut pork loin chops, bone in (about 12 ounces each); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

Getting reviews...

Level: Intermediate

Total: 40 min (includes resting time)
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 40 min (includes resting time)
Active: 30 min

Yield: 4 servings

Ingredients

Deselect All

1/2 cup balsamic vinegar

2 cloves garlic, peeled and smashed

4 sprigs fresh thyme

3 tablespoons honey, such as acacia

3 tablespoons unsalted butter, at room temperature

4 center-cut pork loin chops, bone in (about 12 ounces each)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Directions

Watch how to make this recipe.

Combine the vinegar, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Continue to simmer until reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
Preheat a grill pan over medium-high heat.
Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.