Grilled Pork Chop with Rosemary Agrodolce

Ingredients

For the Pork Chops:

• 4 bone-in pork chops (about 1–1 ½ inches thick)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 2 tsp fresh rosemary, chopped

• Salt and black pepper, to taste

For the Rosemary Agrodolce:

• 2 tbsp olive oil

• 1 small shallot, finely minced

• 2 tbsp red wine vinegar (or sherry vinegar)

• 2 tbsp honey (or use golden raisins, soaked, for a more rustic touch)

• 1 tsp fresh rosemary, finely chopped

• ¼ cup chicken stock (or water)

• Pinch of red pepper flakes (optional)

• Salt and pepper, to taste

Instructions

1. Marinate the pork chops:

• Rub pork chops with olive oil, garlic, rosemary, salt, and pepper.

• Let sit at room temperature for 30 minutes (or refrigerate up to 4 hours).

2. Grill the pork chops:

• Preheat grill to medium-high.

• Grill chops 4–5 minutes per side, until nicely charred and internal temp reaches 145°F (63°C).

• Rest 5 minutes before serving.

3. Make the rosemary agrodolce:

• In a small saucepan, heat olive oil over medium heat.

• Add shallot and cook until softened, about 2 minutes.

• Stir in vinegar, honey, rosemary, and stock. Simmer 3–4 minutes until slightly thickened and glossy.

• Season with salt, pepper, and a pinch of chili flakes (if using).

4. Serve:

• Plate pork chops and spoon rosemary agrodolce over the top.

• Garnish with extra fresh rosemary if desired.