Pork Chops with Grilled Beets and Apples in a Balsamic Reduction

Total Time 0:00


  • 4 center cut pork chops, trimmed of excess fat
  • 1-2 large beets, peeled
  • 1-2 apples, cored and cut into 1/4 inch slices
  • 3 tablespoons balsamic vinegar (for soaking the apples and beets)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup balsamic vinegar (for the reduction)
  • salt and pepper, to taste
  • gallon sized ziploc bag


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.


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