Mustard-Molasses Pork Chops

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Grilled Mustard-Molasses Pork Chops are served with a garlicky sauce of balsamic vinegar, molasses, mustard, and fresh rosemary, then finished with a sprinkling of crumbled Gorgonzola.

Yield:

Serves: 8

Recipe Time

Prep: 20 Minutes
Chill: 2 Hours
Cook: 16 Minutes

Nutritional Information

Calories 380
Fat 22 g
Satfat 9 g
Protein 23 g
Carbohydrate 19 g
Fiber 0.0 g
Cholesterol 62 mg
Sodium 1115 mg

Ingredients

2/3 cup balsamic vinegar
2/3 cup molasses
2 large cloves garlic, minced (about 1 Tbsp.)
1 1/2 tablespoons finely chopped fresh rosemary
1/2 cup Dijon mustard
8 3/4-inch-thick bone-in pork loin chops (about 4 lb. total)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon unsalted butter
4 ounces crumbled Gorgonzola (about 1 cup)

Preparation

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

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

3. Grill chops, covered, until a meat thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes on each side. Transfer chops to a plate and cover loosely with foil; let stand.

4. 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 and serve.

Note:

June 2013