Grilled Balsamic Glazed Pork Chops

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We love a dish that is easy to prepare but delivers major points for taste and presentation. This is one of those recipes.

Grilling is the perfect way to cook these chops, but you could also do them on a non-stick grill pan on the stove and finish off in the oven. Be sure to use your meat thermometer to ensure perfectly cooked pork. The roasted vegetables are easy and the perfect match to the chops.

A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.

How To Make Grilled Balsamic Glazed Pork Chops


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The Ingredients You Will Need

There are just a handful of ingredients required to make this dish. For best results, we recommend going with top-notch chops, balsamic, and maple syrup. Here’s what you’ll need to have on hand:

The Equipment and Tools You Will Need

Grill – Gas, charcoal, or electric. If you don’t have a grill, you can use a non-stick grill pan for the stove and finish the chops in the oven.
Brush – For applying the glaze during the grilling process, and another clean one for extra glaze tableside.
Thermometer – A reliable grill thermometer is critical to ensure tender, juicy, perfectly cooked pork. You’ll want the pork to reach 140 to 145°F.

The Ingredients You Will Need

For the Pork Chops
Pork Chops – Bone-in center cut are recommended. 1 to 1½ inches thick is ideal. If you go with boneless, and thinner chops, the cook time will be reduced.
Seasonings – Salt and pepper. You’ll want to liberally season the chops before grilling.
Balsamic – Go with quality. Aged is recommended.
Maple syrup – Use 100% pure maple. Don’t use pancake syrup.
Butter – Unsalted.
Thyme – Fresh or dried will work. See recipe card for exact measurements.

For the Roasted Vegetables:
Brussels sprouts – Halved and outer leaves removed.
Carrots – Peeled and cut into thin layers or slices.
Garlic – Minced.
Balsamic – Aged is best.
Maple syrup – Pure. Not pancake syrup.
Oil – Olive oil or extra-virgin.
Thyme – Fresh or dried.
Seasonings – Salt and pepper.

EXPERT TIP: Simmer the balsamic and maple syrup until a glaze is formed. You’ll know it’s ready when you can drag a silicone spatula through the middle of the glaze and it slowly comes back together. It should adhere to the chops when you smear it while they are on the grill.

A person using a grill brush to apply a thick balsamic glaze over the top of a center-cut pork chop that is being grilled on a gas grill.

Tips for Making Perfect Grilled Balsamic Glazed Pork Chops

Choose the Right Pork Chops – Opt for bone-in, center-cut pork chops for the best flavor and juiciness when grilled, and ensure they are at least 1 inch thick to prevent overcooking. 1½-inch thick is great, too. Just remember you may need to finish them off direct heat until you reach the correct internal temperature.

Keep a Close Eye on the Glaze – Simmer the vinegar and syrup over medium heat. It should slightly simmer, but not boil. If the heat is too high, it will thicken too quickly and could become too acidic tasting. If your heat isn’t high enough, however, the mixture won’t thicken and become a glaze. Just stay with it, stirring constantly.

Grill and Roast Until Correct Temperature is Achieved – Grill the marinated pork chops over medium-high heat, searing them for a few minutes on each side until they develop a caramelized crust and nice grill marks. Use your meat thermometer after you flip the chops and check the temperature. You may need to move them to indirect heat (with the grill lid closed) until they reach an internal temperature of 140 to 145°F.

EXPERT TIP: Get the veggies prepped first. Depending on how thick the vegetable pieces are, the baking time will vary. Typically you need 30 to 40 minutes. Check them for tenderness and salt level. These may be adjusted before serving. If necessary, keep warm in a low-temperature oven (200°F) until the chops are ready to serve.

An overhead view of halved Brussels sprouts and pieces of carrots that have been tossed with balsamic vinegar and herbs and roasted on a large silver baking sheet.

How To Serve

These chops are definitely best served nice and hot. You can let them rest for about 5 to 10 minutes, tented with foil, while you finish the roasted vegetables.

Before applying the glaze to the pork chops on the grill, be sure to pour about half of it into a small bowl that can be passed at the table.

The recipe can be easily doubled or tripled if serving 4 to 6 folks. The pork chops and/or the vegetables can be kept warm in a low-temp oven for up to 30 minutes, if necessary.

Don’t forget about the extra glaze for extra drizzling. It’s concentrated flavor and really adds so much depth to the chops!

A person using a small spoon to drizzle a balsamic glaze or a grilled pork chop that is resting on a white dinner plate.

Other Amazing Pork Dishes to Try

Pork is so versatile and is perfect for an easy weeknight dinner at home, but, can also be elevated to dinner-party-worthy dishes. Here is a collection of some of our very favorite recipes that we are certain you and your family will love:

Italian-Style Smothered Pork Chops
Seared Pork Chops with Caper-Cream Sauce
Cajun-Style Pork Chops with Rice
Southern-Fried Pork Chops with Cream Gravy
Roasted Pork Shoulder Stuffed with Herbs
Grandma’s Baked Pork Loin
Slow-Cooker Pulled Pork Sandwiches
Country-Style Pork Ribs
Ale-Braised Kielbasa with Peppers
Bratwurst with Sauerkraut

These are all amazing pork dishes, without a doubt. But, in the meantime, are these chops calling your name?

A close-up view of a grilled balsamic glazed pork chop that is resting on a pile of roasted Brussels sprouts and carrots on a white dinner plate.

If you and your family love a good pork chop, then we are certain you will all fall in love with these balsamic chops.

The roasted vegetables are such a nice complement to the pork and slightly sweet glaze.

These are easy enough for a delicious weeknight dinner, but, they are also impressive enough to serve to guests for an elegant dinner party.

An overhead view of two white dinner plates filled with serving of grilled balsamic glazed pork chops with roasted Brussels sprouts and carrots.

Ready to make the best pork chop in town? Go for it!

And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables.

Grilled Balsamic Glazed Pork Chops

In our humble opinion, this recipe is just through-the-roof delicious. The glaze can be made several hours in advance. Allow 30 to 40 minutes to roast the veggies. The carrots should be tender, but not mushy. If they are ready before the chops are ready, keep them warm in a low-temp oven (200°F) until ready to serve. A meat thermometer is essential for ensuring perfectly cooked pork. See the link below for the thermometer we use and think is the best.
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: balsamic pork chops recipe, grilled pork chops
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Calories: 708kcal



For the Pork Chops

  • 2 pork chops bone-in center-cut, about 1½-inches thick
  • Kosher salt and fresh ground black pepper

For the Roasted Vegetables

  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp thyme dried, or 1 tbsp fresh
  • 3 cloves garlic minced
  • 1 tsp Kosher salt
  • ½ tsp black pepper
  • 1 lb Brussels sprouts halved and outer leaves trimmed away
  • 4 carrots peeled and cut into slices, on the diagonal
  • cooking spray

For the Balsamic Glaze

  • cup balsamic vinegar
  • 2 tbsp maple syrup
  • 3 tbsp unsalted butter
  • 1 tsp thyme dried, or 1 tbsp fresh


Working Ahead

  • Place the chops on a cutting board and let them sit on the counter for 30 minutes (this helps to take off the chill from the refrigerator). Liberally season with salt and pepper.
    2 pork chops, Kosher salt and fresh ground black pepper

Prepare the Roasted Vegetables

  • Preheat oven to 425°F.
  • In a small bowl, whisk together the vinegar, olive oil, maple syrup, thyme, garlic, salt, and pepper.
    2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp thyme, 3 cloves garlic, 1 tsp Kosher salt, ½ tsp black pepper
  • Place the Brussels sprouts and carrots in a large bowl and pour the balsamic mixture over the top. Use a wooden spoon or spatula and gently stir until the vegetables are coated.
    1 lb Brussels sprouts, 4 carrots
  • Generously spray a baking sheet with cooking spray. Spread the vegetables onto the baking pan. Bake for 30 to 40 minutes, or until the carrots are tender, but not mushy. Toss the veggies around a time or two with a couple of large spatulas or spoons. If necessary, keep the vegetables warm in a low-temp oven (200°F) until ready to serve.
    cooking spray

Prepare the Balsamic Glaze and Cook the Chops

  • Mix together balsamic vinegar and maple syrup in a small saucepan and cook over medium heat until it thickens and reduces to about ¼ cup, about 15 to 20 minutes.
    ⅓ cup balsamic vinegar, 2 tbsp maple syrup
  • Stir in butter and thyme.
    3 tbsp unsalted butter, 1 tsp thyme
  • Heat your grill to medium-high heat. You'll want one side of the grill to have direct heat, and the other side to have no heat.
  • One grill is good and hot, brush the tops of the chops with the glaze, coating completely. Place chops, glaze-side down, on the grates, and then brush on more balsamic glaze on top of each chop.
  • Grill for about 8 to 10 minutes, turn the chops over, brush with more glaze, and cook for another 8 to 10 minutes.
  • Check the internal temperature of the chops. If they are below 145°F in the thickest part of the chop, carefully move them over to the non-direct heat area of the grill and cook until they reach 145°F.
  • Once they've reached 145°F, remove them from the grill, bring them inside, and let them rest for about 5 minutes while you plate the roasted veggies.
  • Serve immediately with additional glaze on the side.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
You can also sear the chops on a non-stick grill pan on your stove and then finish them off in a 350°F oven (you may need to coordinate this with your roasting veggies). 
Keep an eye on the chops and the vegetables. You want them both to char somewhat, but not burn. 
Leftover pork will keep covered in the fridge for up to 5 days. Veggies will lose their texture but will keep for several days. 


Calories: 708kcal | Carbohydrates: 63g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 224mg | Potassium: 1905mg | Fiber: 12g | Sugar: 38g | Vitamin A: 22624IU | Vitamin C: 202mg | Calcium: 200mg | Iron: 5mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This was originally published in September 2017, but was updated with improved tweaks to the recipe with new tips and photography with a fabulous new video in May 2024!


  • 5 stars
    This was delicious! I needed to make my glaze a little thicker (so read the instructions thoroughly haha) will be making again!! We used pork chop ribeyes. Bought the chops then found the recipe. As a side note, we made mahi tacos from you guys the other day and they were such a hit I had to try another of your recipes. Also love your videos.

    • Hi Adri! So sorry for the delayed response! Woo hoo!!! We are thrilled you loved the pork chops and the mahi mahi tacos!!! Thank you SO MUCH for letting us know and for the great review! Please stay in touch and let us know if you make any other of our recipes and what you think! All the best, Kris & Wesley

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