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Pork Chops with Grilled Beets and Apples in a Balsamic Reduction
- 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
- 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.