Grilled Balsamic Pork Chops

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A simple marinade with only a few ingredients really brings life to these grilled boneless pork chops. It’s tangy, yet sweet and not overpowering at all. The whole family devoured these.

Grilling is one of my favorite ways to keep dinner easy, especially in the summer. Fewer dishes, no heating up the kitchen, and the smoky flavor just can’t be beat. These pork chops are great for a quick weeknight meal or casual weekend cookout.

This is fantastic paired with grilled corn on the cob, and a fresh salad. We love this copycat Chick Fil A Kale Salad, and this Panzanella Toscana.

grilled boneless pork chops balsamic marinade

Ingredient Notes

Here’s a few helpful notes about the ingredients I chose for this recipe.

Boneless pork chops – I used thin cut. You can use the regular cut if you like, just cook them longer as they will need more time. I like how quickly the thin cut cooks and also we are not overdoing it with the portions.
Garlic – minced or pressed. I highly recommend a garlic press to keep things easy for the prep.
Olive oil – use a good quality extra virgin variety.
Balsamic vinegar – The acidity helps tenderize the meat while adding flavor. Balsamic vinegar has a natural sweetness and depth that pairs perfectly with pork.
Brown sugar or honey – either one works to round out the tanginess.
Fresh rosemary – I love the flavor of fresh rosemary, but you can substitute dried if you’d like. Dried herbs are more potent so only use 1 teaspoon of dried rosemary.
Salt & pepper – to your preference.
Cherry tomatoes and mozzarella balls– optional for serving.

How To Make Grilled Balsamic Pork Chops

Be sure to check out the full recipe and ingredient list in the recipe card below.

Place pork chops in a shallow dish or ziplock bag
Combine garlic, oil, vinegar, sweetener, rosemary, salt and pepper in a small bowl. Pour over pork. Marinate for at least 30 minutes or overnight.
Remove pork from marinade and place on the hot grill. Cook 5-7 minutes per side or until cooked through
Serve with sliced cherry tomatoes and marinated mozzarella balls if desired.

grilled boneless pork chops with balsamic

Tips & Tricks

The longer the pork marinates, the more flavorful and tender it will be. If you’re short on time, 30 minutes will still do the trick.
Let the pork rest for a few minutes before serving. This allows the juices to redistribute back into the meat.
Use a meat thermometer: Thin pork chops cook quickly. For perfectly cooked chops, aim for an internal temperature of 145°F, then remove from the grill and let rest.
Make sure you let the grill get hot before placing the meat on it. This prevents it from sticking to the grill grates.
No grill? No problem! You can also cook these in a grill pan on the stovetop or even broil them in the oven—just keep an eye on them so they don’t overcook.

Can I use bone-in pork chops instead?

Yes! Just adjust the cooking time since bone-in chops are usually thicker. Grill until the internal temp reaches 145°F.

How long should I marinate the pork?

At least 30 minutes is needed, but a few hours or overnight will give you even more flavor and tenderness.

Is it okay to use dried rosemary?

Yes. Use about one-third the amount of fresh (roughly 1 teaspoon dried for every tablespoon fresh), and crush it slightly to release the flavor.

Not grilling season? Try these One Pan Mediterranean Pork Chops. Perfect for busy nights!

Storing and Freezing

Storing:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or a covered skillet with a splash of water or broth to keep them from drying out.

Freezing:
Cooked pork chops can be frozen for up to 2 months. Let them cool completely, then wrap tightly in foil or freezer paper and place in a zip-top freezer bag. Thaw overnight in the fridge before reheating.

Freezing Raw/Marinated:
You can freeze the raw pork chops in the marinade for a super easy meal later. Just add everything to a freezer-safe bag, press out the air, and freeze for up to 3 months. Thaw in the fridge overnight before grilling.

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Chellie Schmitz

Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.