Mustard-Molasses Pork Chops

Ingredients

• 0.7 cup balsamic vinegar 
• 0.5 cup dijon mustard 
• 1.5 tablespoons rosemary fresh finely chopped
• 1 Tbsp garlic minced
• 1 cup gorgonzola crumbled
• 0.7 cup blackstrap molasses 
• 2 tablespoons olive oil 
• 1 teaspoon pepper 
• 8.8 inch thick pork loin chops bone-in 4 lb. total
• 1 teaspoon salt 
• 1 tablespoon butter unsalted

Equipment

• bowl
• sauce pan
• whisk
• grill
• kitchen thermometer
• aluminum foil

Directions

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 (350F to 400F).
3. Remove chops from marinade, shaking off excess. Set aside marinade.
4. Brush chops with oil; sprinkle with salt and pepper.
5. Grill chops, covered, until a meat thermometer inserted into thickest portion registers 145F, 5 to 6 minutes on each side.
6. Transfer chops to a plate and cover loosely with foil; let stand.
7. 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.)
8. Remove from heat and whisk in butter until melted. Spoon sauce over chops, sprinkle with Gorgonzola and serve.