Balsamic-Marinated Pork Chops

Wow!  How long has it been since I’ve posted an Eat Clean recipe?  Don’t answer that.   Sorry it’s been so long.  I made these pork chops last night.  I do plan on putting together an Eat Clean menu for next week (if I can get my butt in gear), so hope to have some more recipes to post soon.

Let’s just say that these were good, but we’ve had better.  I’d make them again, but have a feeling I’ll choose other pork chop recipes over this one first.  They’re nice for something different.

BALSAMIC-MARINATED PORK CHOPS

Serves 4

1/3 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tbsp honey
1 tbsp fresh rosemary, chopped
4 5-oz. lean boneless pork chops, trimmed of visible fat
Fresh thyme leaves for garnish

In a small bowl, whisk together vinegar, oil, honey, and rosemary. Add to a 1-gallon zip-top bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.

Coat a grill pan with cooking spray and heat to medium-high over stove. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Cook in grill pan until pork is opaque throughout and feels firm to the touch, or until internal temperature reaches 160 degrees F on an instant-read thermometer, about 5 to 6 minutes per side.

Garnish with thyme leaves.