Grilled Pork Chops With Balsamic Syrup

• 2 (5-inch) fresh rosemary sprigs, divided
• 2 cups balsamic vinegar
• 3 tablespoons honey, divided
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 (3/4-inch-thick) Boneless PORK Loin Chops (about 1 1/2 lb.)

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove leaves from 1 rosemary sprig. Chop leaves to equal 1 tsp.
2. Bring balsamic vinegar, 1 Tbsp. honey, and remaining rosemary sprig to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, 14 to 16 minutes or until thick and syrupy (about 1/3 cup).
3. Meanwhile, combine mustard, next 3 ingredients, chopped rosemary, and remaining 2 Tbsp. honey in a large zip-top plastic freezer bag, squeezing bag to combine ingredients. Add pork, and seal bag, turning to coat. Remove chops from mustard mixture, discarding mixture.
4. Grill pork, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted into thickest portion registers 150u0b0 to 155u0b0. Let stand 5 minutes. Transfer to a serving platter.
5. Remove and discard rosemary sprig from balsamic syrup. Serve syrup with pork.

rosemary sprigs, balsamic vinegar, honey, mustard, olive oil, salt, freshly ground pepper, chops

Taken from www.myrecipes.com/recipe/grilled-pork-chops-with-balsamic-syrup (may not work)