Recipes
Maiale in Agrodolce (Sweet and Sour Pork Chops)
A glaze of honey and balsamic vinegar gives this simple Roman dish a satisfying tang.
- Serves
4
- Time
50 minutes
Honey and balsamic vinegar are the sweet and sour agents in the glaze for these Italian-style grilled pork chops. Known as maiale in agrodolce, they’re typical of the sturdy, lusty food found in Roman neighborhood restaurants and home kitchens alike. The juicy, flame-kissed meat pairs well with peperonata (stewed sweet peppers), roasted potatoes, or sautéed greens.
Featured in “Eternal Pleasures” by Anya von Bremzen.
Ingredients
- Four 10-oz. bone-in pork chops
- 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 fresh rosemary sprig, torn into 1-in. pieces
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Instructions
Step 1
On a large plate, drizzle the pork chops with the oil, season to taste with salt and black pepper, and set aside for 30 minutes.
Step 2
Meanwhile, heat a charcoal or gas grill to medium-high. To a small pot over medium heat, add the vinegar and honey, and cook until reduced to ¼ cup. Stir in the butter and rosemary, and set aside.
Step 3
Grill the pork chops, turning and basting with the balsamic mixture occasionally, until browned and cooked through, 12–14 minutes. Transfer to a platter, allow to rest for 5 minutes, and serve.
- On a large plate, drizzle the pork chops with the oil, season to taste with salt and black pepper, and set aside for 30 minutes.
- Meanwhile, heat a charcoal or gas grill to medium-high. To a small pot over medium heat, add the vinegar and honey, and cook until reduced to ¼ cup. Stir in the butter and rosemary, and set aside.
- Grill the pork chops, turning and basting with the balsamic mixture occasionally, until browned and cooked through, 12–14 minutes. Transfer to a platter, allow to rest for 5 minutes, and serve.
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