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Bobby Flay's Grilled Balsamic Pork Chops with Peppers

Grilled Pork with Balsamic Glaze and Hot & Sweet Peppers
Grilled Pork with Balsamic Glaze and Hot & Sweet PeppersNathan Congleton / TODAY

Chef notes

Savory pork chops, a sweet balsamic reduction and hot peppers come together to make a great grilled summer dinner.

Technique tip: After you roast the peppers, put them in a bowl, cover and let steam for at least 10 minutes. This allows the skin to peel off easily.


Hot & sweet pepper relish
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons canola oil
  • 1/4 cup balsamic vinegar
  • 4 cloves roasted garlic, smashed to a paste
  • 1 tablespoon clover honey
  • 1/2 cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • 1/2 cup seeded and chopped hot cherry peppers
Balsamic reduction
  • 2 cups good quality balsamic vinegar (not expensive, just good quality)
  • 2 teaspoons honey
Pork chops
  • 1/2 cup balsamic vinegar
  • 1/4 cup clover honey
  • 1/4 cup canola oil, plus more for cooking
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 4 bone-in center cut pork chops, about 1-inch thick (approximately 12 ounces each)
  • Kosher salt and freshly ground black pepper
  • Parsley leaves, for garnish


For the hot and sweet pepper relish:

Preheat oven to 425°F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.

Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.

Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.

For the balsamic reduction:

Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.

For the pork chops:


Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.


Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.


Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145°F on instant read thermometer), about 10 to 12 minutes total.

To serve:

Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.