Balsamic-Glaze Marinated Pork Chops

• Balsamic-Rosemary Vinaigrette
• 1/3 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 small garlic clove
• 1 tablespoon fresh rosemary leaf (or 1/4 teaspoon dried)
• 2 tablespoons water
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 cup extra virgin olive oil
• Pork Chops
• 4 bone-in pork rib chops (10 ounces each)
• coarse salt and pepper
• 1/2 cup balsamic-rosemary vinaigrette

1. Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
2. Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
3. Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
4. Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
5. Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.

balsamicrosemary, balsamic vinegar, mustard, garlic, rosemary leaf, water, coarse salt, ground pepper, extra virgin olive oil, chops, chops, salt, balsamicrosemary vinaigrette

Taken from www.food.com/recipe/balsamic-glaze-marinated-pork-chops-362730 (may not work)