Tuscan-Style Grilled Pork Chops with Balsamic Glaze

One of my favorite flavors of Italy is balsamic vinegar (aceto balsamico). In Tuscan homes it is a staple ingredient. Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Or try the lighter version, an aged white balsamic vinegar, almost like honey — it can transform any dish with just a little dash. If you are after the richest, most complex balsamic vinegar flavors, look for an aceto balsamico tradizionale DOP.

When I came across this recipe, originally for ribs, I knew I had to try it. The blend of spices in the rub adds a complex layer of flavors that doesn’t overwhelm the meat, but simply raises it to a new level. This past weekend, we served these to a group of foodie enthusiasts who had hob-knobbed all over the world. When I heard them explain, “these are the best ribs I’ve ever put in my mouth! Sister, I must have the recipe,” I felt pretty pleased! If it worked for ribs, why not transform an ordinary pork chop into a culinary masterpiece? Fresh off the grill, they are juicy and sweet with the balsamic glaze kicking it up that extra notch.

andiamo mangiare!

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Rating: 3.5
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Tuscan-Style Grilled Pork Chops with Balsamic Glaze
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
7 mins
PREP TIME
10mins
READY IN
2.5hrs

Ingredients

Instructions

  1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the pork chops and let stand at room temperature for 2 hours or refrigerate overnight.
  2. Preheat your gas grill. Brush both sides of your pork chops with the balsamic vinegar and place on the hot grill and grill for 4 min. on one side, or until the pork releases from the grill. Brush again with the balsamic vinegar and flip over. Grill for 3 min. on the other side. Remove from grill and serve immediately.

Note: If using this recipe to make ribs, follow step 1. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Hearty Tuscan Kale Soup

I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
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Hearty Tuscan Kale Soup
SERVINGS
CHANGE SERVING SIZE
COOK TIME
40minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper. Saute 1 minute.
  5. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  6. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  7. Reduce heat to low, then simmer for 15 minutes.
  8. Season soup with salt and pepper. Stir in kale, cook until wilted, about 1 minute.
  9. Stir in parsley and top with Parmesan, if desired.

Tuscan Tomato, Bread And Herb Soup

I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Tuscan Tomato, Bread And Herb Soup
SERVINGS
CHANGE SERVING SIZE
COOK TIME
36mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper.
  5. Saute 1 minute.
  6. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  7. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  8. Reduce heat to low, then simmer for 15 minutes.
  9. Season soup with salt and pepper.
  10. Stir in kale, cook until wilted, about 1 minute.
  11. Stir in parsley and top with Parmesan, if desired.