Pork Chops - Mustard Molasses Pork Chops

By á-47

Ingredients

• 2/3 cup balsamic vinegar
• 2/3 cup molasses
• 2 cloves garlic, minced
• 1 1/2 Tbsp. finely chopped fresh rosemary
• 1/2 cup Dijon mustard
• 8 3/4 " thick bone-in pork loin chops (about 4 lb)
• 2 Tbsp. olive oil
• tea. salt
• 1 tea. pepper
• 1 Tbsp. butter
• 4 oz. crumbled Gorgonzola

Preparation

Step 1

Whisk vinegar, molasses, garlic, rosemary and 1/4 cup mustard in a bowl. Divide marinade between 2 large zip locks; add chops and turn to coat. Seal and chill for 2 hours, turning occasionally.

Pr3heat grill to medium-high (350-400) Remove chops from marinade, shaking off excess. Set aside marinade. Brush chops with oil; sprinkle with salt and pepper.

Grill chops, covered, until a thermometer registers 145 degrees, 5-6 minutes on each side. Transfer chops to a plate and cover loosely with foil; let stand.

Whisk set-aside marinade and remaining 1/4 cup mustard in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, for 4 minutes (sauce will be thick). Remove from heat and whisk in butter until melted.

Spoon sauce over chops, sprinkle with Gorgonzola.