- 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)
- calories 380
- fat 22 g
- satfat 9 g
- protein 23 g
- carbohydrate 19 g
- fiber 0.0 g
- cholesterol 62 mg
- sodium 1115 mg
How to Make It
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.
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.
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.
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.