I’m going to lie in this post. I’m going to act like I knew what the hell I was doing when I made this recipe. I don’t know how to cook freakin beets. Could I have researched it? Yes. Did I? No. Did they taste a bit strange? Yes. BUT, since then I have found out how to properly grill beets so I’m allowed to lie a bit to make sure your meal tastes properly satisfying. If you don’t trust me, our relationship is lacking direction and we must build a new path to smooth out the bumps. What?
Anyways, if you haven’t noticed, I’m utilizing my grill a lot lately. That’s because our house is usually idling around 81 degrees. It works out ok for me because I’m a sweaty individual in the first place AND I usually smell awkward after working at 3 gyms and not showering for a couple days. Judge me. Do it. Honey Bagder don’t care, Honey Badger don’t give a sh*t. So I’ve been taking the cooking outside to fill the air with delicious smells and lure single men into my house. It doesn’t work. But I’ll keep trying. At least I get to enjoy the smells. And eat a sh*t ton more than I really should.
- 4 center cut pork chops, trimmed of excess fat
- 1-2 large beets, peeled
- 1-2 apples, cored and cut into ¼ inch slices
- 3 tablespoons balsamic vinegar (for soaking the apples and beets)
- 2 tablespoons apple cider vinegar
- ½ cup balsamic vinegar (for the reduction)
- salt and pepper, to taste
- gallon sized ziploc bag
- First, start things off by grabbing a medium-large pot and filling it with water. Boil your peeled beets for 30-45 minutes (I did not do this, this is where I’m lying).
- While your beets are cooking, prepare everything else. Core and slice your apples, cut the excess fat off your pork chops, and heat up your grill.
- Grab a gallon sized ziploc bag and pour in your 3 tablespoons of balsamic vinegar, 2 tablespoons of apple cider vinegar, and sliced apples. Place in the fridge to marinate while you prepare everything else.
- When the beets have about 5 minutes to go or are easy to poke at with a fork, add your salt and peppered-pork chops to the grill. Cook for about 6-8 minutes per side.
- While the pork chops are finishing cooking, slice your beets into ¼ inch slices and add to your gallon sized bag along with your apples. Shake the bag to cover the beets in the balsamic marinade.
- Now, before you head out to cook your apples and beets, add ½ cup balsamic vinegar to a small pot under medium heat to begin to reduce. Be sure to stir this randomly so it doesn’t stick to the bottom. I know this from experience.
- When you head out to flip your pork chops, add your marinated apples and beets directly to the grill. Salt and pepper the tops of the slices a bit and flip after 4-5 minutes.
- Once your pork chops are cooked to your standards, add them to a plate along with your beets and apples and take a spoonful of your balsamic reduction and top everything off with it. Garnish with a random piece of lettuce to make it look even more colorful, and cool of course.
Grocery List Helper:
- Center Cut Pork Chops: on sale at Sunflower Market
- Beets: not on sale, but bought at Sunflower Market
- Apples: whatever is your favorite kind, I bought Gala, which were on sale at Sunflower Market
- Balsamic Vinegar: buy your favorite brand. I bought a decent priced kind at King Soopers