Citrus and Rosemary Grilled Porkchop

• 1/4 cup Dark Molasses
• 3 tbsp Balsamic Vinegar
• 3 tbsp Olive Oil
• 3 Sprigs of Fresh Rosemary, leaves finely chopped
• 1 Navel Orange, zested
• 4 Boneless Center Cut Porkchops

1. Combine molasses, balsamic, olive oil, rosemary and orange zest in a large bowl.
2. Mix well.
3. Pat chops dry and season with salt and pepper.
4. Turn chops in marinade and let them sit for AT LEAST 15 minutes.
5. Pan fry over medium heat for 6-7 minutes per side.

molasses, vinegar, olive oil, rosemary, orange, center

Taken from cookpad.com/us/recipes/368906-citrus-and-rosemary-grilled-porkchop (may not work)