Preheat grill to 350° to 400° (medium-high) heat. Remove leaves from 1 rosemary sprig. Chop leaves to equal 1 tsp.
Bring balsamic vinegar, 1 Tbsp. honey, and remaining rosemary sprig to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, 14 to 16 minutes or until thick and syrupy (about 1/3 cup).
Meanwhile, combine mustard, next 3 ingredients, chopped rosemary, and remaining 2 Tbsp. honey in a large zip-top plastic freezer bag, squeezing bag to combine ingredients. Add pork, and seal bag, turning to coat. Remove chops from mustard mixture, discarding mixture.
Grill pork, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Let stand 5 minutes. Transfer to a serving platter.
Remove and discard rosemary sprig from balsamic syrup. Serve syrup with pork.
Everyone in the family loved this recipe, including the teenagers. Great with and without the balsamic syrup. The only modification I would recommend is a little more salt and pepper to balance the sweetness.
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