Mustard-Molasses Pork Chops |
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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 1 |
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Grilled Mustard-Molasses Pork Chops are served with a garlicky sauce of balsamic vinegar, molasses, mustard, and fresh rosemary, then finished with a sprinkling of crumbled Gorgonzola. Ingredients:
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) |
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 (350°F to 400°F). 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 145°F, 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.
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