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Mustard-Molasses Pork Chops

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 20 mins
Chill time 2 hrs
Cook time 16 mins
Yield Serves: 8
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.

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)

Nutrition 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

How to Make It

  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.