Mustard-Molasses Pork Chops

• 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)

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 (350u0b0F to 400u0b0F). 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 145u0b0F, 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.

balsamic vinegar, molasses, garlic, fresh rosemary, dijon mustard, loin chops, olive oil, salt, pepper, unsalted butter

Taken from www.myrecipes.com/recipe/mustard-molasses-pork-chops (may not work)