May 23, 2013

Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

Honey and balsamic vinegar are the sweet and sour agents in this recipe, which we featured alongside Anya von Bremzen's tribute to Rome, "Eternal Pleasures" (April 2010). These grilled pork chops pair well with stewed sweet peppers.

Credit: Michael Kraus

SERVES 4

INGREDIENTS

4 10-oz. bone-in pork chops, frenched
3 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
⅓ cup balsamic vinegar
2 tbsp. honey
4 tbsp. unsalted butter
1 sprig fresh rosemary, torn into 1" pieces

INSTRUCTIONS

1. Put pork chops on a plate; drizzle with oil; season generously with salt and pepper; let sit for 30 minutes.

2. 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 ¼ cup. Stir in butter and rosemary and set aside.

3. Put pork chops on grill and cook, occasionally turning and basting with balsamic mixture, until browned and cooked through, 12�14 minutes. Transfer to a platter and let sit for 5 minutes before serving.

This article was first published in Saveur in Issue #128

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Ratings & Reviews (11)

by Clove on 2010-03-12

Made this recipe last night with Berkshire pork chops.
Found the sauce easy to make, not overly sweet or sour and the dish easy to prepare.
With Berkshire (Kurobuta) pork, this sauce was probably unnecessary, as the pork is very delicious with nothing but salt and pepper.

by teresacesario on 2010-03-21

Made these Chops last night, our grocery store did not have bone in chops, so I bought the thicker chops which were tough..BUT the sweet and sour glaze was indescrible, it was very intense with the rosemary and is something that I will make over and over.
I doubled the sauce because we like alot of sauce.
I LOVE recipies from Rome.
made the fennel in milk also, it was very good.

by dave_f on 2010-03-25

Easy to make, delicious, what more can you say. Pork chops from Richardson Farms in central Texas, always good.

by scotty on 2010-03-30

Very good recipe, but all the more so due to its ease. I didn't have any fresh rosemary so I added some crushed dried rosemary to the first step with the salt and pepper, and then more in with the sauce. This just made the keeper file.

by feather-and-bucket on 2010-04-09

Super easy recipe and oh, so delightful. I'm not a big fan of pork but this will be made again. The only deviation from the recipe was the addition of orange zest to the balsamic mixture.

by yavnu on 2010-04-27

Absolutely delicious, and very simple to prepare. Highly recommend. I made it with the Peperonata, and they were a great combination.

by Themomchef on 2010-06-29

Loved the combination of flavors. Simple to make yet elegant. See my entire review at: http://themomchef.blogspot.com/2010/06/maiale-in-agrodolce-and-broccoli.html

by JLBAROWY on 2010-07-04

best pork chop ever

by LYNNNJ on 2011-02-01

Didn't have pork chops - so used rib lamb chops. Only [other] change was to add 1/2 tsp of dijon mustard. I think it improved the emulsification, especially with the added yummy butter. Simple recipe - and extremely good.

by JPIRRAGLIA on 2011-04-06

I loved the Rome issue. The balasmic honey glazed pork chop recipe is one of my boy friend's favorites. We are planning a trip to Rome and want to visit the restuarant that serves this dish. I've read the article twice and am not sure which of the places Anya mentions is the right one.

Receiving the name and street address would be wonderful.

Thanks!

by rnelson on 2012-05-15

The first to not like it....must have done sth wrong....but can't see what. Just not that interesting at all.

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