{"id":8129,"date":"2008-03-01T19:18:13","date_gmt":"2008-03-02T02:18:13","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=8129"},"modified":"2010-06-26T19:19:05","modified_gmt":"2010-06-27T02:19:05","slug":"maiale-in-agrodolce-sweet-and-sour-glazed-pork-chops","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=8129","title":{"rendered":"Maiale In Agrodolce (Sweet and Sour Glazed Pork Chops)"},"content":{"rendered":"

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4\u00c2\u00a0 <\/span>10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn\u00e2\u20ac\u2122t French them, which means to clean off the area near the tip of the bone. Your call.) <\/span><\/span><\/p>\n

3 T. extra-virgin olive oil <\/span><\/span><\/p>\n

Kosher salt and freshly ground black pepper <\/span><\/span><\/p>\n

1\u00e2\u0081\u201e3 cup balsamic vinegar <\/span><\/span><\/p>\n

2 T. honey <\/span><\/span><\/p>\n

4 T. unsalted butter (I used only 3 T. \u00e2\u20ac\u201c it was plenty) <\/span><\/span><\/p>\n

1 sprig fresh rosemary, torn into 1″ pieces <\/span><\/span><\/p>\n

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Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes. \u00c2\u00a0<\/span>Meanwhile, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high heat. Combine vinegar and honey in a 1-qt. saucepan and cook over medium heat until reduced to 1\u00e2\u0081\u201e4 cup. Stir in butter and rosemary and set aside. \u00c2\u00a0<\/span>Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12\u00e2\u20ac\u201c14 minutes. Transfer to a platter and let sit for 5 minutes before serving.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

4\u00c2\u00a0 10-oz. bone-in pork chops, frenched (I used regular bone-in pork chops, but didn\u00e2\u20ac\u2122t French them, which means to clean off the area near the tip of the bone. Your call.) 3 T. extra-virgin olive oil Kosher salt and freshly ground black pepper 1\u00e2\u0081\u201e3 cup balsamic vinegar 2 T. honey 4 T. unsalted butter (I used only 3 T. \u00e2\u20ac\u201c it was plenty) 1 sprig fresh rosemary, torn into 1″ pieces \u00c2\u00a0 Put pork chops on a plate; drizzle with…<\/p>\n

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