My son returned home from spending the night at a friend’s house (apparently boy moms are NOT supposed to say “sleepover”), and after a two-hour nap, he couldn’t stop chatting about the great time he’d had with his school buddy.
They stayed up all night (of course) playing video games, flashlight tag, soccer, hide-and-seek, and slept on the living room floor in a blanket fort. They had pigs-in-a-blanket and doughnuts for breakfast, and for dinner, they’d had balsa wood pork chops.
What is a balsa wood pork chop, I asked him, thinking maybe they smoked the pork chop over balsa wood, although I’d never heard of this and knew that balsa wood is super soft and probably doesn’t lend itself well to smoking. My mom used to craft dollhouse furniture out of balsa wood and could use a small craft knife to slice through it. More importantly, I had no idea how balsa wood would taste!
He set me straight pretty quickly.
You know, he said, that brown stuff that you pour on the pork chops, and it makes them taste good.
I wracked my brain.
They were really juicy, he offered. Kind of spicy, too.
It was driving me crazy. I went to the pantry, opened it and figured it out immediately.
Balsamic vinegar? I asked.
I opened the bottle, he smelled it and immediately, the mystery was solved.
That’s it, he said.
Boneless Glazed Pork Chops
4 boneless pork chops
2 Tbs brown sugar
2 Tbs balsamic vinegar
1 1/2 tsp Tony Chachere’s Creole Seasoning
1/2 tsp salt
1/2 tsp black pepper
2 Tbs extra virgin olive oil
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
In a bowl, combine brown sugar with balsamic vinegar and all the spices until a paste forms. Rub boneless pork chops with the olive oil, and then rub with the paste.
Heat your grill to medium-high heat, and grill chops about 5 minutes per side, only flipping once and keeping the lid closed between turns.
Remove pork from the grill when the internal temperature reaches 150° F; let rest until internal temperature reaches 160° F.
Nutritional Information: Calories Per Serving: 625, Calories from Fat: 444, Fat: 49 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 146 mg, Sodium: 430 mg, Potassium: 611 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 5 g, Protein: 39 g.
View this recipe to print or add items to My Shopping List.