Maiale in Agrodolce (Sweet and Sour Pork Chops)

Name: Maiale in Agrodolce (Sweet and Sour Pork Chops)
Prep time: PT0D0H0M
Cook time: PT0D0H50M
Total time: PT0D0H50M
Yield: 4
Cuisine: Italian
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

A glaze of honey and balsamic vinegar gives this simple Roman dish a satisfying tang.

Serves
4
Time
50 minutes

MICHAEL KRAUS

By SAVEUR Editors

Updated on July 25, 2024

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.