Pork with Balsamic Marinade
This balsamic marinade is also great with butter-flied pork chops.
| 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena |
| 2 Tbsp whole-grain Dijon mustard |
| 1 Tbsp fresh rosemary, chopped |
| 1 tsp koser salt |
| 1/2 tsp freshly ground pepper |
| 3 Tbsp Vera Jane's Extra-Virgin Olive Oil |
| 4 duBreton Natural Pork America's Cut Pork Chops |
Combine the vinegar, mustard, rosemary, salt, and pepper in a medium-size bowl. Whisk in the olive oil in a slow, steady stream. Put the marinade in a zippered plastic bag; add the pork. Marinate 6 hours or overnight. Grill the pork until the internal temperature reaches 145°F, about 10 minutes per side.
Makes 4 servings
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