Steps:
- For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
- Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
- Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
- For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
- For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
- Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
- Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
- To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.
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Jessica Chesney
[email protected]Loved the combination of flavors in this dish. The pork chops were tender and juicy.
Sajid Artist calligrapher
[email protected]These pork chops were cooked to perfection. I will definitely be making this recipe again.
Tasin YT
[email protected]I tried this recipe last night and it was a disaster. The pork chops were tough and the glaze was burnt.
Nsiah Kwasi Thomas
[email protected]I would recommend using a thicker cut of pork chop for this recipe.
PrinCe Shoab Abbasi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Masood azher
[email protected]The balsamic glaze was a bit too sweet for my taste.
Sunil Bayambu
[email protected]I found the pork chops to be a bit dry. I think I would try marinating them next time.
Flawless braids And beauty
[email protected]The peppers added a nice pop of color and flavor to the dish.
BITE OF fun
[email protected]I wasn't sure how the balsamic glaze would taste on pork chops, but it was delicious! I will definitely be making this again.
Muhammad Yousaf
[email protected]I love this recipe! The pork chops are always tender and flavorful. My go-to pork chop recipe!
amir ameer
[email protected]This recipe was easy to follow and the results were impressive. My family loved the pork chops.
Newton Sarker
[email protected]These pork chops were incredibly juicy and flavorful. The balsamic glaze added a wonderful depth of flavor.