Berry Balsamic Grilled Pork Chops

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 4 (8 oz each) bone-in pork chops, 1-inch thick
• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh blackberries
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 3 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 4 cups baby arugula
• 1/3 cup crumbled goat cheese

Instructions

1. 1Pat the pork chops dry and place them in a shallow dish. Whisk together olive oil, balsamic vinegar, Dijon, minced garlic, rosemary, salt, and pepper. Pour over the chops, turning to coat, and marinate at room temperature for 20 minutes while you prep the sauce and heat the grill.
2. 2Preheat a gas or charcoal grill to medium-high heat, about 400–425°F. Oil the grates well so the chops release cleanly.
3. 3Meanwhile, make the berry balsamic sauce: in a medium skillet over medium heat, warm olive oil. Add the strawberries and blackberries and cook 2–3 minutes until they begin to release juices. Stir in the remaining balsamic vinegar and honey; simmer 5–6 minutes, lightly mashing some berries, until the sauce is syrupy and coats a spoon. Season with salt and keep warm.
4. 4Remove the chops from the marinade, letting excess drip off, and discard the used marinade. Grill the chops over direct heat for 4–5 minutes per side with the lid closed, until well-marked and the internal temperature reaches 145°F in the center.
5. 5Transfer the grilled chops to a clean plate, tent loosely with foil, and rest 5 minutes so the juices redistribute and the meat stays tender.
6. 6While the pork rests, toss the arugula with a drizzle of olive oil and a squeeze of any leftover lemon if you have it, plus salt.
7. 7Plate each chop over a small bed of arugula. Spoon the warm berry balsamic sauce generously over the pork, letting berries cascade down the sides. Sprinkle with crumbled goat cheese and a few cracks of black pepper.
8. 8Serve immediately while the chops are still juicy and the sauce is glossy—perfect with grilled corn or a simple green salad on the side.