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A hearty, mouth-watering entree perfect for entertaining. The versatile vinaigrette is used here as the marinade for the chops, but also is a lovely salad dressing especially good on spinach. Summary does not reflect marinating time. From Everyday Food.
- 1⁄3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove
- 1 tablespoon fresh rosemary leaf (or 1/4 teaspoon dried)
- 2 tablespoons water
- 1⁄2 teaspoon coarse salt
- 1⁄4 teaspoon ground pepper
- 1⁄2 cup extra virgin olive oil
- 4 bone-in pork rib chops (10 ounces each)
- coarse salt and pepper
- 1⁄2 cup balsamic-rosemary vinaigrette
- Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
- Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
- Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
- Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.