Balsamic Pork Chop Marinade


  • 4-6 pork chops
  • 1/2 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon dried rosemary


  1. Place the pork chops in a large ziplock bag. In a small bowl, whisk together the balsamic vinegar, olive oil, dijon mustard, garlic, salt, pepper, red pepper flakes, and rosemary.
  2. Pour the marinade over the pork chops and seal the bag, squeezing out all the air.
  3. Move the pork chops around in the marinade until they are all evenly coated.
  4. Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).
  5. You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.
  6. Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.
  7. Let the pork chops rest, tented with foil, for 5 minutes before serving.

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